Super yummy & healthy chips that will disappear before your eyes!
Preheat oven to 200°C. Place 1 pepperoni or slice of salami in the bottom of 2 muffin tins (no need to grease) or evenly separate on 2 parchment-lined baking trays. My preference is the muffin tin since it works best to create a perfect circle cracker.
Sprinkle with some grated parmesan cheese.
Sprinkle with shredded mozzarella cheese and a tiny bit of oregano seasoning.
Bake for 10-15 minutes or until golden around the edges. Remove from the oven and allow to cool until crispy. Lift out the crackers from the tin using a butter knife for ease. Place on a paper towel and blot off the excess oil on both sides.
Preheat oven to 200°C. Cut the cheese slices into quarters and evenly separate on 2 parchment-lined baking trays.
Bake for 10-15 minutes or until golden brown. Remove from the oven and allow to cool until crispy. Place on a paper towel and blot off the excess oil on both sides.
Both crackers can be eaten alone or with your favourite dipping sauce. Store any excess crackers in an airtight container and consume within 3 days.
Ingredients
Directions
Preheat oven to 200°C. Place 1 pepperoni or slice of salami in the bottom of 2 muffin tins (no need to grease) or evenly separate on 2 parchment-lined baking trays. My preference is the muffin tin since it works best to create a perfect circle cracker.
Sprinkle with some grated parmesan cheese.
Sprinkle with shredded mozzarella cheese and a tiny bit of oregano seasoning.
Bake for 10-15 minutes or until golden around the edges. Remove from the oven and allow to cool until crispy. Lift out the crackers from the tin using a butter knife for ease. Place on a paper towel and blot off the excess oil on both sides.
Preheat oven to 200°C. Cut the cheese slices into quarters and evenly separate on 2 parchment-lined baking trays.
Bake for 10-15 minutes or until golden brown. Remove from the oven and allow to cool until crispy. Place on a paper towel and blot off the excess oil on both sides.
Both crackers can be eaten alone or with your favourite dipping sauce. Store any excess crackers in an airtight container and consume within 3 days.
