Instead of ordering pizza for your upcoming party, impress your guests with these crisp, caramelized cheese chips with a pizza flavor! I turned the cheesey drips into chips since everyone believes that the tastiest parts of a pizza are the areas where the cheese sort of drips off and caramelizes onto the pan, becoming crispy, crusty, and really tasty! Serve plain or fold in half to eat like tacos by adding some baby arugula on top.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 30 chips |
Ingredients
- 4 ounces low-moisture mozzarella cheese
- 4 ounces provolone cheese
- 2 ounces Parmigiano-Reggiano cheese
- ½ cup prepared pizza sauce
- 30 slices pepperoni
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 13×18-inch, half-sheet pan with parchment paper.
- Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
- Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you’re getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
- Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
- Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
- Repeat Steps 3 to 5 to bake remaining 18 chips.
- Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.
- Don’t buy pre-grated cheese. Block cheese is always better quality, and it takes just seconds to grate it yourself.
- You could use a silicone liner (such as Silpat®) instead of parchment paper, but I don’t think it will work quite as well.
- Use your favorite pizza toppings instead of pepperoni, like sausage and peppers, anchovies and mushrooms, whatever you want!
Reviews
suzanne, the cheese alone will give you alot of grease. try using turkey pepperoni which isn’t nearly as greasy. i use it all the time for recipes. maybe that will make a difference
These are delicious. However, even though I used parchment paper as directed, mine stuck to the paper. Next time I will spray the parchment paper. Also, there was a lot of grease, assuming from the pepperoni and they needed to be drained. Mine never were “crispy” like a chip. Any suggestions?
Loved these. The best part of the pizza. Have made these a couple of times. My new go to snack. I keep the cheese already grated in the freezer and pull it out when I want to make a pan full. Great snack.
First …. changing ANY of Chef John’s recipe is against the law in most states ……. guilty as charged. But, in my defense I only made changes AFTER making it per the recipe first!! The change I made was really beneficial. If you look at the pan in the photo for this recipe it is what I used instead of the parchment & oven. I used my microwave and the non-stick metal microwave pan and the steel elevation rack on high for 5.5 minutes on high. They were PERFECT!!!
These are stupendous!! The best part of pizza, & no crust!! Easy to make once I grated my cheeses and the family ate a bunch, so I’d better make more soon!!
Delish!