These pepperoni Kensington crisps are the kind of retro snack that never seems to go out of style: just a few familiar ingredients baked into salty, cheesy, crunchy bites that disappear fast. Even before low-carb recipes became a category of their own, home cooks were making simple appetizers like this for card nights, football spreads, and casual neighborhood gatherings, and it is easy to see why they endured.
Serve these warm or at room temperature with a bowl of marinated olives, celery sticks, pickles, or a simple antipasto platter. They also pair nicely with ranch dressing, warm marinara for dipping, or a crisp salad if you want to turn them into a light lunch plate alongside game-day favorites.
Low Carb 3-Ingredient Pepperoni Kensington Crisps
Servings: 6
Ingredients
24 slices pepperoni
1 cup finely shredded Parmesan cheese
24 small pickle slices, well drained
Directions
1. Preheat the oven to 400°F and line a large baking sheet or two smaller sheets with parchment paper.
2. Arrange the pepperoni slices on the parchment, leaving a little space between each one.
3. Top each pepperoni slice with about 2 teaspoons of Parmesan, letting a little cheese fall around the edges so it can crisp into a lacy skirt.
4. Place one pickle slice on top of each cheese mound and press very lightly so it stays in place.
5. Bake for 6 to 8 minutes, or until the cheese is deep golden at the edges and the pepperoni looks crisp.
6. Let the crisps cool on the pan for 3 to 5 minutes so they firm up, then transfer to a plate and serve.
Variations & Tips
Use deli pepperoni: If your pepperoni slices are especially thick, they may need another minute in the oven. Thinner deli-style slices tend to render a bit more fat and become extra crisp around the edges.
Drain the pickles well: Excess moisture can keep the cheese from crisping properly. Pat the pickle slices dry with paper towels before assembling for the best texture.
Try a sharper cheese: Parmesan gives the crisps their signature nutty, lacy finish, but a small amount of finely shredded asiago can be used for a slightly bolder flavor. Keep the piles modest so they crisp instead of melting into one sheet.
Serve them fresh: These are at their absolute best within the first hour, when the cheese is still snappy and the pepperoni is crisp. If needed, re-crisp them for a minute or two in a hot oven rather than microwaving.