Air Fryer Pepperoni Cheese Crisps
Description
Two-ingredient air fryer pepperoni cheese crisps that come out golden and crunchy in 5 minutes. Made with sliced mozzarella and pepperoni, they're keto-friendly with under half a gram of carbs each, and taste like the crispy edge of a pizza.
Ingredients
- 6 slices mozzarella cheese, low moisture
- 24 slices pepperoni
- 1/2 cup pizza sauce, for dipping, optional
Instructions
- Line the air fryer basket with parchment paper, leaving a small gap around the edges for airflow.
- Place the mozzarella slices on the parchment in a single layer, about 1 inch apart. Top each slice with 4 pepperoni slices.
- Air fry at 375°F (190°C) for 4 to 5 minutes, until the edges are deep golden and the cheese has stopped bubbling.
- Let the crisps cool on the parchment for 2 to 3 minutes so they firm up, then serve with pizza sauce.
Equipment
- Parchment Paper, required for this recipe.
Notes
Use low-moisture sliced mozzarella, not fresh; fresh mozzarella steams instead of crisping. Cook in batches of 3 to 4 so the melting cheese doesn't fuse together. Leftovers keep 2 days refrigerated; re-crisp in the air fryer at 350°F for 1 to 2 minutes.
Nutrition
Serving: 1ServingCalories: 130kcalCarbohydrates: 2gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 30mgSodium: 401mgPotassium: 104mgFiber: 0.3gSugar: 1gVitamin A: 280IUVitamin C: 1mgCalcium: 147mgIron: 0.4mg