2 Ingredient Pizza Chips (Gluten Free): My Go-To Easy Snack
Crispy Pizza Chips, Just Two Ingredients? You Bet!
Okay, imagine this—it’s Saturday afternoon, there’s not much left in the fridge except that lonely packet of cheese and a bag of pepperoni (or maybe turkey pepperoni, if I’m feeling fancy). The kids are hungry, and if I hear one more “Mum, what’s for snack?” I’ll probably move to the shed, ha! That’s how these 2 ingredient pizza chips (gluten free!) came into my life. Honestly, it started as a total accident—I just wanted to make something that tasted like pizza with what was kicking about. Well, let’s just say these vanished so fast, the dog didn’t even stand a chance.
Why I Keep Coming Back to This Snack
I make these when I’m feeling snacky (and—let’s be real—lazy). My family goes bonkers for these pizza chips because they pack in all that legendary pizza flavour but literally take about 7 minutes. Oh, and there’s basically zero cleanup, which, after dealing with a day of lost socks and maths homework, is my version of a win. If you’re anything like me and sometimes forget to buy fancy gluten free flours, this recipe will save your bacon.
What You’ll Need (Plus My Cheats and Substitutes)
- Cheese: I usually grab mozzarella (the pre-shredded stuff), but look, any melty cheese works—cheddar, Emmental, or even a weird blend you found on sale. My gran swears by Ballard’s brand, but honestly, as long as it melts, you’re golden.
- Pepperoni: Regular, turkey, or even some chopped-up smoked chicken has worked in a pinch (that time I ran out, I used salami from the bottom of the fridge).
Optional but fun: Sprinkle of dried oregano or a teensy bit of garlic powder. Or don’t! Totally your call, mate.
How I Do It (Not Rocket Science, Thank Goodness)
- Preheat your oven to around 200°C (that’s about 400°F for my American pals). Or just crank it to high if yours has the numbers worn off, like mine.
- Line a baking sheet with parchment—it’s not the end of the world if you skip it, but cleaning baked-on cheese is not my idea of a good time.
- Lay your pepperoni slices an inch apart (ish) on the tray. I sometimes sneak an extra one into my mouth about now.
- Top each slice with a generous pinch of shredded cheese. If you like really crunchy edges, don’t pile it too high, but if you’re more of a gooey type, go wild.
- Bake in your lovely hot oven for about 5-6 minutes, until the cheese is bubbly and golden. If you’re daydreaming and they get a bit brown, all good—they still taste fab!
- Let the chips cool on the tray for a few minutes. They crisp up as they cool, promise (though I always burn my tongue on the first one, oops).
Don’t worry if it looks a bit odd when you pull them out; the cheese does that thing where it gets all lacy and amazing.
What I’ve Learned (So You Don’t Have To)
- Cheese type: Experimenting with different cheeses is fun, but blue cheese, as it turns out, is a step too far for these chips.
- If you forget the parchment, just soak your tray for a bit—no need to panic. Actually, I find it works better if you let the chips cool a little before peeling them off.
- Using thick-sliced pepperoni leads to chewy bottoms rather than crispy—learned that the hard way.
Things I’ve Tried (Some Good, Some Not So Much)
I once threw in a bit of chilli oil for that extra kick—turned out lovely. My nephew tried pineapple bits one time (he’s a tiny monster); jury’s out on that one. I did once try using vegan cheese and pepperoni—did they taste exactly the same? Nope. But still pretty good if that’s your jam! For more gluten free nibbles, check out Minimalist Baker’s gluten free section or, if you prefer video, this quick YouTube guide helped me ages ago.
Gear You’ll Need (And What to Do If You Don’t Have It)
- A baking sheet – or an oven-safe pan if, like me, you sometimes can’t be bothered to layer up trays.
- Parchment paper – but if you’re out, a thin layer of oil works in a pinch; just cleanup is a bit trickier.
How I (Try to) Store Them
Pop leftovers—if you’re lucky enough to have any—into a sealed tub on the counter. I reckon they stay crispy for one day but in my house, honestly, they never last more than a few hours. I think they taste better the next morning though, especially during a mad Monday dash.
How We Eat ‘Em
My favourite? Straight off the tray, maybe with a little pot of warm pizza sauce for dipping. Sometimes we pile them onto a movie-night platter and pretend it’s a real pizza. They go down a storm with a cold drink, or honestly, just solo while catching up on telly. My kids like smushing them into little sandwiches with cucumber slices. Go figure.
Lessons From My Own Mistakes (Aka: What Not To Do)
- Don’t try to rush cooling, or you’ll end up with a floppy cheese mess. Trust me—I once tried to move them with a spatula right out the oven; total disaster.
- Keep an eye out for oven hotspots; my old oven occasionally scorches one side. Just give the tray a spin if that happens.
Questions Folks Always Ask Me
- Can I use vegan cheese or fake pepperoni? Sure can! Actually, vegan cheese sometimes takes a bit longer to crisp, but it works. The texture’s a bit different but still yum.
- Do I have to use parchment? You don’t have to; I just hate scrubbing off baked cheese. Do what feels right, eh?
- Are these freezer-friendly? I’ve tried freezing them, but honestly, they go a bit chewy after thawing. Maybe just make as many as you’ll eat in a sitting.
- Do the chips stay crispy? They stay crispy a couple of hours, maybe longer if you keep them in a dry tub, but they’re definitely best fresh out the oven!
On a totally unrelated note—have you ever noticed how some oven trays just vanish over time? I think the same tiny goblins who take odd socks are nicking them. Anyway, back to pizza chips—let me know if you try them, or make up your own twist—it’s never boring!
Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 cup pizza sauce or marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon grated Parmesan cheese (optional)
- Nonstick cooking spray or parchment paper
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly coat with nonstick spray.
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2Place small mounds of shredded mozzarella cheese, about 1 tablespoon each, onto the prepared baking sheet, spacing them apart.
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3Top each mound of cheese with a small dollop of pizza or marinara sauce.
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4Sprinkle with dried oregano, garlic powder, and optional red pepper flakes or Parmesan cheese as desired.
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5Bake in the preheated oven for 12-15 minutes or until the cheese is golden and crispy.
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6Allow to cool for a few minutes before serving so the chips firm up. Enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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