These thin cheese crisps baked with pepperoni are a great way to get that savory pizza flavor you crave–without the carbs. I cut the pepperoni into adorable heart shapes but you could make them any shape you want.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 12 crisps |
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 12 crisps |
Ingredients
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- 1/3 cup coarsely grated Parmigiano-Reggiano (on the large holes of a box grater), plus 1/3 cup finely grated (in a food processor)
- 24 slices pepperoni, cut into hearts with kitchen shears
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Warmed pizza sauce, for dipping
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- On the prepared baking sheet, sprinkle the coarsely grated Parmigiano into 12 thin disks, each about 2 inches in diameter. Sprinkle the finely grated Parmigiano over the 12 disks, filling in any holes with the cheese.
- Next, top each disk with 2 pepperoni hearts. Sprinkle with the oregano and basil and bake until the cheese crisps are golden brown, 2 to 3 minutes.
- Let cool (the cheese will crisp up as it cools) then peel the crisps off of the parchment. Serve with warmed pizza sauce and enjoy.