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 (I prefer turkey pepperoni from Aldi...but you do you)
- Preheat oven to 350.
- Line a baking sheet or two with parchment paper.
- Spread out pepperonis so that they're in one layer. (I need two big baking sheets to get through an entire container of pepperoni.)
- Bake for 5-10 mins until crunchy.
- Cool and devour.
- These are GREAT with guacamole, hummus, or pimento cheese. Check out our pimento recipe here...it's awesome! getmacroed.com/cheeseoncheese
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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