Margherita® Crispy Pepperoni Chips

Name: Margherita® Crispy Pepperoni Chips
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 ounces sliced Margherita® Pepperoni, to desired thickness*; 1 teaspoon garlic powder; 1 teaspoon dried parsley; Grated Parmesan cheese (optional); Fennel seeds (optional); ¾ cup sour cream; 3 tablespoons dried parsley

Rating: 4.5 stars

2 Ratings
2 Reviews
3 Photos

Margherita® Pepperoni dusted with garlic and parsley and baked until crispy, paired with a creamy dipping sauce.

By Margherita Meats

Gallery

Recipe Summary

prep:

5 mins

cook:

15 mins

total:

20 mins

Servings:

Yield:

1 serving

Nutrition Info

Ingredients

Original recipe yields 1 servings

The ingredient list now reflects the servings specified

6 ounces sliced Margherita® Pepperoni, to desired thickness*
1 teaspoon garlic powder
1 teaspoon dried parsley
Grated Parmesan cheese (optional)
Fennel seeds (optional)

Dipping Sauce:

¾ cup sour cream
3 tablespoons dried parsley

Directions

Step 1

Preheat the oven to 425 degrees (see footnote for microwave preparation).

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Step 2

On a baking pan, place pepperoni slices evenly in rows.
Step 3

Sprinkle dried garlic powder and dried parsley on top of the pepperoni. May also add parmesan cheese and fennel seeds.
Step 4

Place the pan inside the oven and bake for 10 to 15 minutes.
Step 5

Remove from pan, and let cool for 30 seconds.
Step 6

Plate to serve with the dipping sauce. Can also be stored for future snacking refrigerated in an airtight container.

Tips

* Instead of sliced pepperoni, you may also use the deli sized pepperoni cut into thirds or quarters.

May also prepare in the microwave on a microwave-safe plate lined with paper towels for 60-90 seconds.

Nutrition Facts

Per Serving:

1189 calories; 103.6 g total fat; 229 mg cholesterol; 3045 mg sodium. 18.4 g carbohydrates; 43.9 g protein; Full Nutrition

Reviews (2)

Most helpful positive review

poptop9906

09/17/2018

These were delicious and something different to do with pepperoni. I followed the recipe exactly but the cooking temperature seemed to be way too high. The first batch I made was burnt to a crisp by 9 minutes and the second batch was done in about 6 minutes at the same temperature. However I would have liked them to be slightly crispier in the middle so next time I will try a lower oven temp with a few test pepperonis first. I also felt that the dip could use a little bit of extra seasoning. Other than that my boys thought they were genius! We will adjust the temp and make this again. Read More

2 Ratings