Margherita Crispy Pepperoni Chips Recipes

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CRISPY PEPPERONI CHIPS



Crispy Pepperoni Chips image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 1

6 ounces pepperoni, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
  • Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
  • Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

MARGHERITA® CRISPY PEPPERONI CHIPS



Margherita® Crispy Pepperoni Chips image

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

Provided by Margherita Meats

Categories     Margherita® Meats

Time 20m

Yield 1

Number Of Ingredients 7

6 ounces sliced Margherita® Pepperoni, to desired thickness*
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pinch Grated Parmesan cheese
1 pinch Fennel seeds
¾ cup sour cream
3 tablespoons dried parsley

Steps:

  • Preheat the oven to 425 degrees (see footnote for microwave preparation).
  • On a baking pan, place pepperoni slices evenly in rows.
  • Sprinkle dried garlic powder and dried parsley on top of the pepperoni. May also add parmesan cheese and fennel seeds.
  • Place the pan inside the oven and bake for 10 to 15 minutes.
  • Remove from pan, and let cool for 30 seconds.
  • Plate to serve with the dipping sauce. Can also be stored for future snacking refrigerated in an airtight container.

Nutrition Facts : Calories 1188.5 calories, Carbohydrate 18.4 g, Cholesterol 228.7 mg, Fat 103.6 g, Fiber 2.1 g, Protein 43.9 g, SaturatedFat 50 g, Sodium 3045.1 mg, Sugar 1.3 g

MARGHERITA® CRISPY PEPPERONI CHIPS



Margherita® Crispy Pepperoni Chips image

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

Provided by Margherita Meats

Categories     Margherita® Meats

Time 20m

Yield 1

Number Of Ingredients 7

6 ounces sliced Margherita® Pepperoni, to desired thickness*
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pinch Grated Parmesan cheese
1 pinch Fennel seeds
¾ cup sour cream
3 tablespoons dried parsley

Steps:

  • Preheat the oven to 425 degrees (see footnote for microwave preparation).
  • On a baking pan, place pepperoni slices evenly in rows.
  • Sprinkle dried garlic powder and dried parsley on top of the pepperoni. May also add parmesan cheese and fennel seeds.
  • Place the pan inside the oven and bake for 10 to 15 minutes.
  • Remove from pan, and let cool for 30 seconds.
  • Plate to serve with the dipping sauce. Can also be stored for future snacking refrigerated in an airtight container.

Nutrition Facts : Calories 1188.5 calories, Carbohydrate 18.4 g, Cholesterol 228.7 mg, Fat 103.6 g, Fiber 2.1 g, Protein 43.9 g, SaturatedFat 50 g, Sodium 3045.1 mg, Sugar 1.3 g

PEPPERONI CHIPS



Pepperoni Chips image

Crisp little chips of pepperoni that are an excellent snack with beer or even a glass of wine. They are quite addictive. From World Wide Recipes. UPDATE (10-27-06): I have always purchased Hormell pepperoni, but recently tried an off brand and found that they burned very quickly when I baked them. The length of time for baking will depend on your oven and the pepperoni. You will need to adjust to find the proper time for you...it could be up to 20 minutes.

Provided by Ms B.

Categories     Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 2

1 (8 ounce) package pepperoni, thin sliced
fresh coarse ground black pepper

Steps:

  • Preheat oven to 350°F.
  • Place the pepperoni slices in a single layer on a baking sheet.
  • Bake until crispy, about 10 to 15 minutes.
  • Transfer to paper towels to absorb the fat and cool to room temperature.
  • Season with coarse black pepper, if desired.
  • Will keep for several days at room temperature.

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