Microwave Pepperoni Chips Recipes

Steps:

• Line a Microwave-Safe Plate with several sheets of papertowel. Place the pepperoni slices in a single layer.
• Microwave for 30 - 60 seconds (depending on the wattage of your microwave). The pepperoni slices should be nice and crispy and most of the grease absorbed on the papertowels.
• If any in the center are not crispy looking and still feel soft, microwave more in 15 second increments.
• Salt if desired.

Steps:

• Thinly slice the potatoes about 1/16-inch thick using a mandolin. Put the potato slices in a large bowl of cold water and stir to release the starch. Drain and refill the water as many times as necessary until the water remains clear. Line a baking sheet with paper towels. Transfer the potatoes to the paper towels and pat dry.
• Line a large microwave-safe plate (the biggest that will fit in your microwave) with two layers of paper towel. Arrange as many potato slices on the paper towels as will fit in one layer without touching. Lightly brush the potatoes on both sides with oil and sprinkle lightly with salt. Microwave at full power for 3 minutes. Flip the slices over and microwave at 60-percent power until crispy and golden brown in spots, about 2 minutes more. Transfer the chips to a serving bowl and repeat with the remaining potatoes.

Steps:

• Preheat the oven to 425 degrees F.
• Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
• Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
• Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with Cajun seasoning.
• Bake in preheated oven for 10 minutes. Remove sheet from oven and pat away grease with paper towels. Return to oven and bake until crisp, 2 to 4 additional minutes. Drain on paper towels. Store cooled chips in an airtight container.

Steps:

• Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
• Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.

Steps:

• Preheat oven to 350°F.
• Place the pepperoni slices in a single layer on a baking sheet.
• Bake until crispy, about 10 to 15 minutes.
• Transfer to paper towels to absorb the fat and cool to room temperature.
• Season with coarse black pepper, if desired.
• Will keep for several days at room temperature.

Steps:

• Place round tortilla chips on a microwave safe dish. Put one piece of pepperoni onto each chip and top with a generous amount of shredded cheese. Microwave on high for approximately 35 seconds.