Low Carb Pepperoni and Cheese Crisps

Hmmmm! Who doesn’t love pepperoni and cheese? What a great snack, this Low Carb Pepperoni and Cheese Crisp recipe is. The problem is when you start eating them it’s hard to stop. It was interesting one of my husband’s customers was over and I offered him a taste. He loved them, kept saying if he could he would eat them all up. Sometimes you wander if other people like them as much as we do. You will find the snack is greasy but that is expected from cheese and the pepperoni. Just put paper towel in the bottom of a container and it will help soak up the grease. Seal the container and put in the fridge.

1 cup Shredded Monterrey Jack Cheese

24 Pepperoni Slices

Shred cheese, cover cookie sheet with parchment paper.

Place 1 slice of pepperoni on parchment paper cover with 1 tablespoon of shredded cheese.
Repeat for each serving.

Preheat oven 350 F Bake for 12 – 15 minutes or when cheese starts to brown lightly.

Let cool before removing from cookie sheet.

Makes: 24

Yield: 0 carbs

Stay healthy and live well
Gayle