Keto Pepperoni Chips
Crispy, spicy, vegan-friendly keto pepperoni chips that feel indulgent but won’t wreck your macros or mood. Crunchy, zesty, and ridiculously addictive.
Ingredients
- 1 cup vegan pepperoni slices store-bought or homemade
- 1 tbsp olive oil
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 1 pinch black pepper
- Optional: fresh parsley or dip of choice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Toss the vegan pepperoni slices in olive oil, paprika, garlic powder, and pepper.
- Lay slices flat on the sheet. Keep space between them—clingy snacks are a no.
- Bake for 8–10 minutes, flipping halfway for extra crisp realness.
- Watch closely at the end—burnt chips are tragic.
- Let them cool for 3–4 minutes. That’s when the magic crisp sets in.
- Serve solo or with your sassiest dip. Store leftovers in an airtight container (if you even have leftovers).
Notes
Nutritional Values (Per Serving)
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Iron: 12%
- Vitamin B6: 10%
- Magnesium: 9%
- Potassium: 7%
- Zinc: 6%
Additional Notes/Tips
- Use silicone baking mats for extra non-stick realness.
- Spice things up with chili flakes if you like it hot.
- Want cheesy vibes? Add a sprinkle of nutritional yeast before baking.
- These double as croutons on a salad if you're feeling wild.
- Watch the oven—these go from golden to “why is it smoking?” fast.