Ingredients:

  • 1 cup (100g) finely grated Parmesan cheese
  • 1/2 cup (56g) shredded low-moisture mozzarella cheese
  • 1/2 tsp (1.5g) garlic powder
  • 1/4 tsp (0.25g) dried oregano
  • 24 slices (60g) thin-cut pepperoni

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with high-quality parchment paper.
  2. In a small bowl, whisk together the grated parmesan, shredded mozzarella, garlic powder, and oregano until the shreds are evenly coated with the seasonings.
  3. Mound approximately 1 tablespoon of the cheese mixture onto the parchment, spacing each mound 2 inches apart. Flatten the mounds slightly with the back of a spoon to create even circles.
  4. Place one pepperoni slice firmly into the center of each cheese mound so that a small 'halo' of cheese remains visible around the edges.
  5. Slide the tray into the center of the oven and bake for 6 to 8 minutes, or until the cheese is mahogany-colored and the pepperoni edges are crisp.
  6. Remove from the oven and let the crisps sit on the baking sheet for 3 minutes. Transfer to a wire cooling rack to finish solidifying into a shattering texture.