Recipe: Pepperoni Chips

updated May 1, 2019
Pepperoni Chips
An easy recipe for crispy, gluten-free pepperoni chips.

Serves3 to 4

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(Image credit: Joe Lingeman)

The first time I made these pepperoni chips for a dinner party with friends, I put them down alongside the cheese and olives, turned back into the kitchen to get my wine glass, and by the time I returned, the chips were gone. I really am not kidding. These crispy, crunchy, salty, spicy little guys are sure to be a hit among anyone you serve them to. Not only do they require just one ingredient, but they also happen to be gluten-free. Make a big batch to enjoy over happy hour, to pack up for a snack for the kids, or to munch on during the afternoon slump — they work no matter the occasion.

(Image credit: Joe Lingeman)

A Gluten-Free Snack That Couldn’t Be Easier

This recipe is a bit of an aha moment. Lay out rounds of thinly sliced pepperoni on a couple of baking sheets, toss them in the oven, and in just under 10 minutes they are transformed from their usual chewy state to crunchy, chip-like bites that are salty and spicy. The secret to making the chips extra crisp is to place a cooling rack inside the baking sheet and then lay the slices down, which allows them to brown on all sides — no flipping required. It also means some of the fat will drip off of the pepperoni, which is key to getting them nice and crunchy.

Feel free to use pre-sliced pepperoni or a log that you thinly slice yourself here — the choice is yours depending on your mood and just how quickly you want these crispy chips on the table.

Serve these chips all on their own or pair them with cheese or your favorite dip for a winning snack. Continue to snack on the leftovers for a couple of days or crumble them over salad or pasta to give them new life.

Pepperoni Chips

An easy recipe for crispy, gluten-free pepperoni chips.

Serves 3 to 4

Nutritional Info


  • 6 ounces

    thinly sliced pepperoni


  1. Arrange 2 racks to divide the oven into thirds and heat to 425°F.

  2. Line 2 rimmed baking sheets with aluminum foil and place a cooling rack in each one. Lay the pepperoni slices in a single layer on the racks. Bake until lightly browned and very crisp, rotating the pans between racks halfway through, 6 to 8 minutes total. Keep an eye on them, as they can burn quickly.

  3. Remove the pans from the oven and use a paper towel to gently blot up any excess grease on the pepperoni slices. Let cool completely before enjoying — they'll continue to crisp up as they cool. Serve in place of crackers alongside cheese or dip, crumble them over salad or pasta, or snack on them on their own.

Recipe Notes

Storage: Leftover chips will stay crisp for up to 2 days when stored in an airtight container at room temperature.