Pepperoni Pizza Cheese Drip Chips
Pepperoni Pizza Cheese Drip Chips
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Instead of ordering pizza for your next party, wow your guests with these crispy, caramelized, pizza-flavored cheese chips! Since everybody agrees that the best parts of a pizza are those spots where the cheese sort of drips off and caramelizes onto the pan, getting crispy, crusty, and incredibly delicious, I took those cheesy drips and made chips! Serve as-is or top with a bit of baby arugula and fold in half to eat like tacos.

INGREDIENTS

  • 4 ounces low-moisture mozzarella cheese
  • 4 ounces provolone cheese
  • 2 ounces Parmigiano-Reggiano cheese
  • ½ cup prepared pizza sauce
  • 30 slices pepperoni

DIRECTIONS

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
  2. Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
  3. Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
  4. Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
  5. Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
  6. Repeat Steps 3 to 5 to bake remaining 18 chips.
  7. Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

NOTES

  • Don't buy pre-grated cheese. Block cheese is always better quality, and it takes just seconds to grate it yourself.
  • You could use a silicone liner (such as Silpat®) instead of parchment paper, but I don't think it will work quite as well.
  • Use your favorite pizza toppings instead of pepperoni, like sausage and peppers, anchovies and mushrooms, whatever you want!

 

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