Crispy Pepperoni Chips with Spicy Dip

Often linked to National Pepperoni Pizza Day, thin pepperoni bakes until the edges curl and blister into shatter-crisp chips. A smoky mayo-sour cream dip with hot sauce and paprika makes them a shareable American snack.

Serves 4 · 10 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 12g protein
• 3g carbs
• 28g fat
• 3g fiber

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Ingredients

• 8 oz thin-sliced pepperoni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp hot sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh chives
• 1 tsp lemon juice
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F and line two large rimmed baking sheets with parchment paper so the pepperoni releases cleanly.
2. 2Arrange the pepperoni slices in a single layer on the prepared sheets, making sure the edges do not overlap so every piece crisps evenly.
3. 3Bake for 8 to 10 minutes until the edges curl and turn deep mahogany and the centers look dry and blistered.
4. 4Remove the sheets from the oven and carefully transfer the hot pepperoni to a double layer of paper towels using tongs; blot gently to remove excess rendered fat.
5. 5Let the chips cool completely on the towels for about 5 minutes; they will firm up into shatter-crisp chips as they rest.
6. 6While the chips cool, whisk the mayonnaise, sour cream, hot sauce, smoked paprika, garlic powder, lemon juice, and black pepper together in a medium bowl until completely smooth.
7. 7Fold in the chopped chives and taste; adjust heat with an extra dash of hot sauce if you want more kick.
8. 8Spoon the spicy dip into a small serving bowl and nestle it beside a pile of the cooled pepperoni chips on a platter.
9. 9Serve immediately so the chips stay ultra-crisp; leftover chips can be stored in an airtight container at room temperature for one day and refreshed briefly in a 300°F oven.