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Pepperoni Chips

I love writing recipes for you guys, but sometimes the ideas I want to share with you are honestly too simple to be considered a recipe.  Today’s snack is one of those cases.   I want to talk to you about Pepperoni Chips.

By now, if you’ve been hanging in MacroEdLand for a while, you know that crunch is hard to come by.  Veggies kinda crunch.  Pork rinds crunch.  But there’s not much else that gives you the chip or cracker-like feel of some of your favorite snack foods.  Any time I find something that fits our macros AND crunches, I feel like I’ve won the dang lottery.  So far in our “crunchy yet macro-friendly” arsenal we have Crazy Easy CheezIts.  Pepperoni Chips are in the same world (and can be baked at the same time).  Here’s the master plan:

Pepperoni Chips

Pepperoni Chips


  • Pepperoni (I prefer turkey pepperoni from Aldi...but you do you)


  1. Preheat oven to 350.
  2. Line a baking sheet or two with parchment paper.
  3. Spread out pepperonis so that they're in one layer. (I need two big baking sheets to get through an entire container of pepperoni.)
  4. Bake for 5-10 mins until crunchy.
  5. Cool and devour.
  6. These are GREAT with guacamole, hummus, or pimento cheese. Check out our pimento recipe's awesome!

While it’s not an earth-shattering recipe or novel idea, I do think it’ll be a nice, crunchy addition to your snack repertoire.  Try them out and let me know what you think!  Share them on social media with the hashtag #getmacroed so that we can peek inside your kitchen and macro with you.  😉

All the best,

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