There is something mighty satisfying about a recipe that feels like a little secret passed from one kitchen table to the next, and these low carb 3-ingredient pepperoni Hollingworth crisps are just that sort of treat. They bring together the practical thrift of old community-cookbook cooking with the modern wish for something quick, savory, and low in carbohydrates. With only three simple ingredients and a short spell in the oven, you get crisp, cheesy bites with that rich pepperoni flavor folks always reach for first on the snack plate.
These crisps make a fine nibble alongside a bowl of warm marinara for dipping, and they fit right in on a game-day spread with celery sticks, olives, pickle spears, or a simple antipasto plate. If you want to round them out for lunch, serve them beside a green salad with Italian dressing or a cup of tomato soup for those at the table who are not counting carbs quite so carefully.
Low Carb 3-Ingredient Pepperoni Hollingworth Crisps
Servings: 4
Ingredients
24 pepperoni slices
Directions
1. Preheat the oven to 400°F and line a baking sheet or muffin tin with parchment paper for easy cleanup.
2. Arrange the pepperoni slices on the prepared pan, leaving a little room between them, then top each slice with a small mound of mozzarella and a light sprinkle of Parmesan.
3. Bake for 6 to 8 minutes, until the cheese is melted and bubbling and the edges of the pepperoni have turned crisp and slightly curled.
4. Let the crisps cool on the pan for 2 to 3 minutes so they firm up, then transfer to a serving platter and serve warm or at room temperature.
Variations & Tips
Use a muffin tin: If you like a slightly cupped shape, set the pepperoni into a muffin tin before adding the cheese. That little dip in the middle is handy if you want to add a spoonful of pizza sauce after baking.
Try another cheese: Mozzarella gives a lovely mellow bite, but a bit of provolone or an Italian blend can give these crisps a sharper flavor. Just keep the amounts modest so the cheese does not spread too much.
Watch the oven closely: Because pepperoni and cheese can go from perfect to overdone in a hurry, begin checking at the 6-minute mark. Every oven has its own temperament, as I have learned over many years of country baking.
Let them cool before moving: Those few minutes of cooling matter. Right out of the oven they are soft, but as they rest, the cheese sets and the crisps become sturdier and easier to lift.
Season them up: If you want a little extra personality, a pinch of Italian seasoning, red pepper flakes, or garlic powder can be added on top before baking, though the original three-ingredient version is just as charming as can be.
