Pepperoni & Cheese Crisps - Keto
You just need 3 ingredients and 5 minutes to make this amazing appetizer or snack!
Servings 4 servings
- 1/2 cup shredded cheddar cheese or a blend of shredded mozzarella and parmesan.
- 12 slices pepperoni
- 1/4 cup sugar free tomato sauce
Heat a skillet over medium heat. Add about 1 tablespoon of shredded cheese in flat piles with a little room between them, about 4-6 piles a time depending on the size of your skillet. Cook for about one minute.
When the cheese starts to bubble, add a slice of pepperoni on top of each pile of cheese. Cook for another minute or so, until the cheese begins to brown and get crispy on the edges.
Use a spatula to flip each one, pepperoni side down. Cook for around 30 seconds, then transfer to a plate, pepperoni side up, and serve with tomato sauce for dipping. Repeat until you've cooked them all!
*Important Note: If you have a gluten allergy or sensitivity, be sure to check the ingredients label on your products for gluten free certification.
Microwave Instructions: Place a piece of parchment paper on a flat plate. Add cheese in small piles on top of the parchment paper, about 1 tablespoon each, with a little space between. Lay a slice of pepperoni on top of each pile of cheese. Microwave on high for 1-1.5 minutes, watching closely near the end, until the cheese and pepperoni are nice and crispy.
Oven Instructions: Preheat your oven to 400F. Line a baking sheet with parchment paper. Add the cheese in small piles on top of the parchment paper, about 1 tablespoon each, with a little space between. Lay a slice of pepperoni on top of each pile of cheese. Set in the oven and bake for 4-6 minutes, watching closely near the end, until the pepperoni and cheese are nice and crispy.
Calories: 91kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 217mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg