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Snacks · Chips, popcorn & trail mix

Pepperoni crisps with cream cheese dip

35

Thin slices of turkey pepperoni baked on a rack until they curl and crunch, served with a cool, whipped cream cheese dip. They are salty, peppery and ready in twenty minutes, and they do the job of a bag of chips and a tub of dip.

Time
20 min (5 prep + 15 cook)
Servings
4
Per serving
211 kcal
Protein
16 g

Ingredients

Steps

  1. Heat the oven to 400°F. Lay the pepperoni in a single layer on wire racks set over baking sheets; it takes two or three racks.
  2. Bake 5–8 minutes, checking at 5, until the slices have curled and darkened at the edges. They go from crisp to burnt quickly. Lift them onto paper, blot and leave for 5 minutes; they crisp as they cool.
  3. Beat the cream cheese with the milk and pepper until smooth, spoon into a small bowl and serve with the crisps. Keep leftover crisps in an airtight box on the counter for 1–2 days; a few minutes in a hot oven brings back the crunch.

Good to know

Can I use regular pepperoni or salami?

Yes. Regular pepperoni is the usual choice and has more fat and heat, at about 21 instead of 35. Hard salami works the same way. Give either a minute or two longer.

Is it strictly carnivore?

Most pepperoni, turkey or not, carries spices and a little sugar in the cure. Read the label and choose the shortest list if that matters to you.

Can I do these in the microwave?

Yes. Lay the slices on two sheets of kitchen paper, cover with one more, and microwave in 30-second bursts for 1–2 minutes, until they stop bubbling.

Alternative

Per

Calories
297
Protein
(30%)
22 g
Fat
(64%)
21 g
Carbohydrates
(7%)
5 g
of which sugar
3 g
Fiber
<1 g
Sodium
1,159 mg

More snacks

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 845 kcal goes into the pot and 336 g of ingredients comes out as about 285 g of food: 297 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.