ADVERTISEMENT
NOTES:
- Mozzarella cheese can be substituted for other cheeses. See post for details. If using mozzarella, make sure to use shredded, low-moisture mozzarella cheese. I used Kirkland's Part-Skim Low-Moisture Mozzarella Cheese.
- Making these chips with mozzarella will not produce a crispy texture. See the "Pizza Chip Texture" section of this post for more details. For a crispier version, use shredded Parmesan cheese and preheat the oven to 200°C. Bake the chips until light brown (about 7-8 minutes). You can also bake them on a baking sheet lined with parchment paper instead of a mini muffin tin. They can be baked in a muffin tin, but because the chips will become hard and crispy, they will also be very difficult to remove from the muffin tin.
- You can use regular pepperoni instead of mini pepperoni; just use one per chip instead of three.
– I served them with Rao's marinara sauce, which contains no added sugar.
NUTRITIONAL INFORMATION:
Serving: 1 chip, Calories: 22 kcal, Carbohydrates: 1 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 55 mg, Net Carbs: 1 g
ADVERTISEMENT
