Crunchy Baked Pepperoni Chips and Queso Dip (Keto, Low-Carb)
If crunch is what you are craving whether you are on a Keto diet or not these crispy oven-baked pepperoni chips with queso dip will show you just how easy it is to create low carb snacks at home.
Recipe type: Keto, Low-Carb Snacks
Serves: 2
  • 40 Pepperoni Slices
  • Queso Dip
  • 1 220g brick cream cheese
  • ¼ cup mayo
  • 1 cup Jalapeno Cheddar or strong cheddar cheese (1/2 for in the Queso the other for the top)
  • 1 seeded and minced jalapeno
  • ½ medium tomato seeded and diced
  • 1 spring onion minced
  • ¼ teaspoon salt and pepper
  • ½ cup chunky salsa
  • ½ cup full-fat sour cream
  1. Preheat your oven to 300.
  2. On a large baking sheet on your Silpat or parchment paper carefully lay out the 40 pepperoni slices.
  3. Put them in the oven for about 15 mins or until they are crispy in texture.
  4. Remove from oven and place paper towel over top to remove some of the grease.
  5. Flip each pepperoni over and do the same on the bottoms.
  6. If you are adding seasoning now is the time to do it so it sticks to the oil.
  7. Once cooled if you find they are not crispy enough you can bake them again for 10 minutes at 350 degrees. Double baking is the ultimate crisp but be sure to watch them.
  8. When cooled add to a paper bag or plastic bag for storage.
  9. Queso Dip
  10. In a large bowl add all of the Queso ingredients apart from ½ cup of Jalapeno cheddar, 1 cup of salsa and ½ cup sour cream.
  11. Mix until combined then start layering in a bowl of your choice. Add some of the Queso to the bottom, a layer of salsa, layer of sour cream and top with the rest of the jalapeno or cheddar of your choice.
  12. Now you're ready to dip your pepperoni chips.
  13. Refrigerate dip up to 5 days.
Recipe by Canadian Budget Binder at