These low carb 3-ingredient pepperoni Dunlap crisps are the kind of retro potluck snack that somehow never stops being a hit. With just pepperoni, cheese, and a simple tangy topping, they bake up into little savory bites with crisp edges and a rich, salty crunch. They feel like the sort of handwritten office recipe card that gets passed around for decades because they are easy, dependable, and disappear almost as fast as you can set them out.
Serve these warm or at room temperature as an appetizer, party snack, or game-day nibble. They pair especially well with raw veggie sticks, a crisp green salad, ranch or marinara for dipping, and a tray of olives or pickles if you want to lean into that classic snack-board feeling. Since they are rich and savory, a sparkling water or iced tea makes a nice simple match.
Low Carb 3-Ingredient Pepperoni Dunlap Crisps
Servings: 6
Ingredients
24 slices pepperoni
1 cup shredded sharp cheddar cheese
2 tablespoons cream cheese, softened
Directions
1. Preheat your oven to 375°F and line a baking sheet or foil tray with parchment paper for easy cleanup.
2. Arrange the pepperoni slices in a single layer on the prepared tray, leaving a little space between each one.
3. Sprinkle a small mound of shredded cheddar over each pepperoni slice, then add a tiny dab of softened cream cheese to the center of each one.
4. Bake for 7 to 10 minutes, until the cheese is melted, bubbly, and deep golden around the edges, and the pepperoni has crisped up.
5. Let the crisps cool for 3 to 5 minutes so they firm up, then carefully lift them off the tray and serve.
6. Arrange on a platter or serve right from the tray while still a little warm for the best texture.
Variations & Tips
Use parchment for easiest cleanup: Pepperoni releases oil as it bakes, so parchment paper helps prevent sticking and makes it much easier to lift the crisps once they cool slightly.
Cheese swap: If you want a slightly different flavor, try mozzarella for a milder bite or a cheddar-parmesan blend for even crispier edges. Just keep the cheese portions small so the crisps stay lacy instead of turning into one big sheet.
Watch the last couple minutes closely: These go from perfectly golden to overly dark fast, especially on thinner trays. If your oven runs hot, start checking at the 6-minute mark.
Make-ahead tip: Bake them earlier in the day and let them cool completely, then store loosely covered at room temperature for a few hours. A quick minute in a low oven will bring back some of that fresh crispness if needed.
Add a little extra flavor: If you do not mind stepping beyond the original three ingredients, a light sprinkle of Italian seasoning or a tiny spoonful of marinara on the side can make these feel a little pizza-inspired.