Delicious homemade 2-ingredient pizza chips on a serving plate

2-Ingredient Pizza Chips

BySavannah Brooks
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why make this recipe

2 Ingredient Pizza Chips are not just a tasty snack; they are also super easy to make. With just two ingredients, you can whip up a crunchy treat perfect for parties, game days, or a simple movie night at home. They offer all the flavors of pizza without the fuss of making a full pizza, making it a great choice for those looking for a quick and satisfying option.

how to make 2 Ingredient Pizza Chips

Ingredients :

  • 1 cup shredded mozzarella cheese
  • ¼ cup pepperoni slices (or turkey pepperoni, diced small)

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Place small heaps of shredded mozzarella on the baking sheet, spacing them about 2 inches apart.
  4. Top each pile with a slice or a few pieces of diced pepperoni.
  5. Bake for 7-10 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
  6. Remove from the oven and let the chips cool on the pan for 5 minutes.
  7. Once crisp, transfer to a plate and serve!

how to serve 2 Ingredient Pizza Chips

You can serve these Pizza Chips as a snack by themselves, or pair them with your favorite dipping sauces. Marinara sauce or ranch dressing works great. They are also fantastic as a topping for salads or as part of a larger appetizer spread.

how to store 2 Ingredient Pizza Chips

To store leftovers, keep the chips in an airtight container at room temperature. They are best enjoyed fresh, but if stored properly, they can last for about 2-3 days. If they lose their crispness, you can quickly reheat them in the oven for a few minutes to regain their crunch.

tips to make 2 Ingredient Pizza Chips

  • Make sure you space the cheese heaps well to let them spread out and become crispy.
  • Watch them closely while baking to avoid burning.
  • Feel free to mix in spices like Italian seasoning or garlic powder for extra flavor.

variation

You can change up the recipe by using different cheese varieties like cheddar or pepper jack. Additionally, try adding toppings like diced bell peppers, olives, or cooked sausage for a fun twist!

FAQs

Can I use pre-shredded cheese?
Yes, you can use pre-shredded cheese, but fresh shredded mozzarella typically melts better.

Can I make these chips in the microwave?
Yes, you can make them in the microwave on a microwave-safe plate for about 1-2 minutes, but the texture may not be as crisp.

Are these chips gluten-free?
Yes, these Pizza Chips are naturally gluten-free since they are made with cheese and pepperoni only.

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2 Ingredient Pizza Chips

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

Crunchy and flavorful pizza chips made with just two ingredients, perfect for snacking or as appetizers.

Ingredients

  • 1 cup shredded mozzarella cheese
  • ¼ cup pepperoni slices (or turkey pepperoni, diced small)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Place small heaps of shredded mozzarella on the baking sheet, spacing them about 2 inches apart.
  4. Top each pile with a slice or a few pieces of diced pepperoni.
  5. Bake for 7-10 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
  6. Remove from the oven and let the chips cool on the pan for 5 minutes.
  7. Once crisp, transfer to a plate and serve!

Notes

For extra flavor, consider adding spices like Italian seasoning or garlic powder.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snacks
  • Method: Baking
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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