These low carb 3-ingredient pepperoni Winthrop crisps are the kind of practical party snack that feels straight out of a tailgate tin: salty, crunchy, cheesy, and easy to make in batches. They lean on a simple combination of pepperoni, shredded cheese, and a light seasoning touch to create bite-size crisps with plenty of savory flavor, and they happen to fit neatly into low carb eating without any special substitutions.
Serve these crisps warm or at room temperature alongside cold sparkling water, light beer, or a sturdy dip such as marinara, ranch, or a whipped cream cheese spread. They also pair well with raw vegetables, olives, and pickle spears if you want to turn them into part of a larger snack board for game day or casual weekend gatherings.
Low Carb 3-Ingredient Pepperoni Winthrop Crisps
Servings: 6
Ingredients
48 pepperoni slices
Directions
1. Preheat the oven to 375°F and line a large baking sheet or two smaller sheets with parchment paper.
2. Arrange the pepperoni slices in a single layer on the prepared baking sheet, leaving a little space between each one.
3. Sprinkle a small mound of shredded mozzarella over each pepperoni slice, then lightly dust the tops with Italian seasoning.
4. Bake for 7 to 10 minutes, until the cheese is melted and deeply golden at the edges and the pepperoni has crisped underneath.
5. Let the crisps cool on the pan for 3 to 5 minutes so they firm up, then transfer to a platter and serve.
Variations & Tips
Cheese swap: Try finely shredded provolone, part-skim mozzarella, or a mozzarella-parmesan blend for a slightly different texture and a more pronounced savory finish.
Make them flatter: If you prefer extra-crisp, flatter bites, gently press the cheese down onto the pepperoni before baking so it melts into a thin, even layer.
Watch the bake time closely: Because pepperoni brands vary in thickness and fat content, start checking at the 7-minute mark. You want the edges well browned, not burned, since they continue to crisp as they cool.
Easy storage: Once fully cooled, store the crisps in a loosely covered tin or container at room temperature for several hours, or refrigerate for up to 3 days and re-crisp briefly in a low oven.
