Made these with my mom who's on Keto and she told me to thank Chef John. I told her that it's not as though me and Chef John are able to easily speak to one another because I'm just a commenter and he's a Food Wishes guy but I told her I'd try. Thank you Chef John, my mom loves them. Her 72th birthday was recent and she literally called this a late gift that I taught her how to make them. She's making more right now.
My girlfriend always eats the cheese and toppings on the pizza... but doesn't eat the crust. You are going to save me a lot of money ordering pizzas! :)
@@skyblueerik it's less guilt for us ladies to stay in shape. But we can go pretty hard on some pizza and tacos if we don't check ourselves 😋 A good man will finish our plates👌
Now imagine taking these while they're still warm and draping them over cupcake molds to cool. This would make an edible bowl with so many good ideas to use as a filling.
oh yea, like filling them up with deep dish pizza fillings and more pepperoni and then bake again, batter them up twice in corn dog batter then deep fry for *double battered deep fried pepperoni pizza cheese drip chips mini deep dish pizza* if that's not mouthful enough, slice it in half, add some mustard, mayo, beef patty, lettuce, tomato, cheese, and bacon for *double battered deep fried pepperoni pizza cheese drip chips mini deep dish pizza cheese burger*
oh yea! that's genius. i think my first would be something like: olives, peppers, mushrooms and spicy ground beef.. all in small little pieces, with 'cheese drip chip' (tm) as a lid.
If there was an online Michelin award I would like to nominate Chef John. And inducted into the culinary hall of fame for lifetime achievement award. 👏 . It is not what you invent it how you make it your own.
By what wrong definition of "gourmet" exactly? And by what definition of amazing? It's cheese with sauce and pepperoni. That's midnight bachelor munchies shit. The base is literally how I make cheez-its at home. It's _objectively_ not gourmet, and far from amazing which isn't to say it's _not_ delicious, but can anybody just have any amount of perspective anymore.
I’ve seen a recipe for chicken chips here on RUclips, those could also be a good option for him. From what I remember, it’s finely minced chicken, maybe even a paste, and then it’s dehydrated/cooked in the oven
Costco has a very low carb cheesy tortilla chip that tastes a lot like doritos, it is just made out of almond or coconut flour, so it has that gritty texture. They taste totally normal though.
"Was recently wishing very much for a zero carb chip for my diabetic son, These are perfect." They aren't zero-carb so in what sense are they perfect in relation to that wish?
I grated cheese that way for over 40 years . . . now that I have arthritis in my hands, I use a shredding attachment on my Kitchen Aid stand mixer for large blocks of cheese, I lightly sprinkle cornstarch over the shreds to keep them from compacting and sticking together. I realize this isn't ideal, but it works for the meals I most enjoy preparing (enchiladas), without making it something I dread. However, a small block of parmesan or pecorino romano I can still grate by hand with a fine hand-held grater, 😋 Cheers to you Chef John, your instruction is the best!
Genius! I've done something similar with taco shells made out of crispy cheese when I was going very low carb. never thought about skipping the pizza crust!
@@custos3249 my condolences on your loss. My grandmother according to story once tried to make a roasted corn on the cob without any oil on a nonstick pan, and used a metal spatula to scrape it off. 'Twas before my time though.
Made these today for a party for the big game. HUGE HIT!! I burnt the first batch so decreased the oven time to 10 min and was perfect. Thanks Chef John. I made sure everyone knew who’s idea it was. But as a guest said, it is not the idea, it is the execution. Great team work!!
I tried these right away, the first time I didn't have provolone, but I had a ball of mozza and shredded parm. The uncured pepperoni slices I had are really big. And I didn't have pizza sauce, but I had mild roasted tomato salsa that was just as thick. Everything was SO good. Thanks Chef J. Enjoyed EVERY bite.
You’re doing crispy cheese! OMG! I do this in the microwave all the time. On parchment (just the same) except bigger greedy size.. I mean.. slightly larger individual size. It’s a bit tricky because, depending on the chesse(s), the cooking time varies widely, so I set it for 3 minutes (which is usually way too long for most cheeses) and catch some unknown rays with my face right up against the glass, watching for that 3-second phase between perfect and ruined when I need to punch the door latch button. Then I slide the cheesy parchment onto a cutting board and quickly (like, within 30 seconds, as the cheese round is only malleable for a short time) dollop avocado mixed with hot sauce and crushed tortilla chips across the center, and roll it up (utilizing the parchment for leverage) like a cannoli. I even call it an “ungodly cannoli”. Shortly thereafter, I absorb it via my hamburger chute (which is thankfully multipurpose) and enter snack nirvana. I never thought of trying pepperoni too. OMG. I gotta go. Thank you, Chef! -Phill, Las Vegas
Made some tonight and my son who is never happy with anything I cook liked them. I gave you all the credit! I don’t know why but my pepperoni was extra greasy. I had to put them on paper towels to blot and changed the towels twice but they turned out great. My first pan was like the first ugly pancake. It was the ones you eat and never tell anyone about. The rest came out with that pretty lace effect. Thanks!
Wow. ....wondering if you are watching the smoke roll out of your computer as it calculates the speed of which this beauty is no doubt virally flowing out into the world. Well done, well done, Sir. 👏 👏 👏
Hey Chef John! I've been watching your videos for at least a decade and just wanted to say how much I've enjoyed your vids and how much your videos have enriched my life. Thank you, chef.
I did it, provolone and mozzarella pile then covered with pre-grated parm. A bit of marinara on 6(for wife), a bit of hot salsa on 6, thick sliced pepperoni Baked for 7.5 min at 400 degrees,the edges were turning black Thick sliced pepperoni made it plenty greasy It was goood,next time 6 get a sprinkle of garlic jalapeno seasoning
This is what I was looking for! A non-standart, easy, and fast recipe with an intense taste, with which I can surprise all my fams! Thank you for this idea! Love it xx
I always give credit to Chef John when I discuss a new recipe I have tried and particularly like. I especially want my Scouts to learn to cook more than just the typical campfire fare. By the way, some of the recipes work really well in a camp-style Dutch Oven.
Another crowd pleaser recipe! Can't wait to try these. Btw, I still grate cheeses on the old box grater that I learned on. A good steel box grater is one of the most have tools in my kitchen.
I've made cheese crisps in a pan on top of the stove, (and I've gotten them prepared from the store when I'm lazy) never thought about making them inside the oven with pepperoni and sauce. Gotta try this
I’m making the 2nd batch using 3.5” baking rings for perfect circles. Yes, I have CDO (OCD in alphabetical order!). I used tomato paste from a tube instead of pizza sauce and it was great!
These just made it on to the super appetizer super bowl menu this year. Thank you! Hopefully some of them actually make it to the table for other people to enjoy. I won't make any promises
Looks a lot like what my neither and I made in the toaster, but in reverse. We put the cheese on top of the pepperoni on a tray in the toaster oven when we were kids. Tasty! I never thought of did it your way and turning them into chips!!
@@williamgerl2240 since the fat is saturated, and the salt content is high (two very good things in my opinion), they will last a good long time. Since I've never been able to wait long enough because they're wonderful, I have never tested their "crunchability" over a day or two, but I would guess they'd stay at least chewy, which is not a bad thing! Enjoy!
Made these with my mom who's on Keto and she told me to thank Chef John.
I told her that it's not as though me and Chef John are able to easily speak to one another because I'm just a commenter and he's a Food Wishes guy but I told her I'd try.
Thank you Chef John, my mom loves them. Her 72th birthday was recent and she literally called this a late gift that I taught her how to make them. She's making more right now.
My girlfriend always eats the cheese and toppings on the pizza... but doesn't eat the crust. You are going to save me a lot of money ordering pizzas! :)
dump her
Just FYI, your girlfriend is a monster.
@@skyblueerik it's less guilt for us ladies to stay in shape. But we can go pretty hard on some pizza and tacos if we don't check ourselves 😋 A good man will finish our plates👌
@@tunney96 I was thinking those exact 2 words, lol
Lol
So simple, yet we had to wait for a genius like Chef John to create such a masterpiece. Hail to our leader, Chef John!
his speech cadence gets old pretty fast! REALLY hmm???
Fork Don't Lie!
Lidia Bastianich beat him to it years ago.
You need to relax
@@kraiglarson3144 5 years ago comments like this were pretty old
Now imagine taking these while they're still warm and draping them over cupcake molds to cool. This would make an edible bowl with so many good ideas to use as a filling.
oh yea, like filling them up with deep dish pizza fillings and more pepperoni and then bake again, batter them up twice in corn dog batter then deep fry for *double battered deep fried pepperoni pizza cheese drip chips mini deep dish pizza*
if that's not mouthful enough, slice it in half, add some mustard, mayo, beef patty, lettuce, tomato, cheese, and bacon for *double battered deep fried pepperoni pizza cheese drip chips mini deep dish pizza cheese burger*
Wow, yes, brilliant idea 👌👏👍
My first thought was a taco.
@@kueapel911 You'd send your guests to an early grave. But that could be worth it.
oh yea! that's genius. i think my first would be something like: olives, peppers, mushrooms and spicy ground beef.. all in small little pieces, with 'cheese drip chip' (tm) as a lid.
If there was an online Michelin award I would like to nominate Chef John. And inducted into the culinary hall of fame for lifetime achievement award. 👏 . It is not what you invent it how you make it your own.
I concur
Chef John, you’ve done it again! You’re no secret in this house, we give you all the credits and you deserve it!
Chef John has made so many dishes that now he's just making up new things to cook for us 😂
@Johnny Caruthers Who is tony blair?
I agree.
You right chef john really deserve it man
This looks like a gourmet snack, really simple and amazing
It made me hungry for sure.
By what wrong definition of "gourmet" exactly? And by what definition of amazing? It's cheese with sauce and pepperoni. That's midnight bachelor munchies shit. The base is literally how I make cheez-its at home. It's _objectively_ not gourmet, and far from amazing which isn't to say it's _not_ delicious, but can anybody just have any amount of perspective anymore.
@@grabble7605 completely agree mate!
It is ammazing but i want to test it 😂
Was recently wishing very much for a zero carb chip for my diabetic son, These are perfect. Thank you chef John. God bless you!
Pork skins are crunchy and carb free!
I’ve seen a recipe for chicken chips here on RUclips, those could also be a good option for him. From what I remember, it’s finely minced chicken, maybe even a paste, and then it’s dehydrated/cooked in the oven
Costco has a very low carb cheesy tortilla chip that tastes a lot like doritos, it is just made out of almond or coconut flour, so it has that gritty texture. They taste totally normal though.
"Was recently wishing very much for a zero carb chip for my diabetic son, These are perfect."
They aren't zero-carb so in what sense are they perfect in relation to that wish?
@@grabble7605 where's the carb in these?
Chef John has been making America grate again for a long time.
👏👏👏🤣😂🤣👏👏👏
Great comment!
Grate dad joke!
😂😂😂 I see what you did there
A brielliant joke
The Madness of Chef John
I can always count on you Chef John. Your Salisbury Steak recipe is one of my favorite feel good meals.
Please never stop making videos.
I grated cheese that way for over 40 years . . . now that I have arthritis in my hands, I use a shredding attachment on my Kitchen Aid stand mixer for large blocks of cheese, I lightly sprinkle cornstarch over the shreds to keep them from compacting and sticking together. I realize this isn't ideal, but it works for the meals I most enjoy preparing (enchiladas), without making it something I dread. However, a small block of parmesan or pecorino romano I can still grate by hand with a fine hand-held grater, 😋
Cheers to you Chef John, your instruction is the best!
Genius! I've done something similar with taco shells made out of crispy cheese when I was going very low carb. never thought about skipping the pizza crust!
Was just about to say. Good way to (eventually) ruin a good non-stick pan though. Don't ask how I know. I...I hated that pan anyway........
@@custos3249 my condolences on your loss. My grandmother according to story once tried to make a roasted corn on the cob without any oil on a nonstick pan, and used a metal spatula to scrape it off. 'Twas before my time though.
Dont thinking about it 😂
Italian seasoning are great on these too. I make a lot of them being on low carb. Also pizza sauce is good for dipping.
I wondered about ranch / 1000 island or French dressing since some eat their pizza with those. But that would kill the low carb part.
I ALWAYS credit Chef John when people praise the food I share from this channel! It just goes to show how accessible cooking can be!
Made these today for a party for the big game. HUGE HIT!! I burnt the first batch so decreased the oven time to 10 min and was perfect. Thanks Chef John. I made sure everyone knew who’s idea it was. But as a guest said, it is not the idea, it is the execution. Great team work!!
I tried these right away, the first time I didn't have provolone, but I had a ball of mozza and shredded parm. The uncured pepperoni slices I had are really big. And I didn't have pizza sauce, but I had mild roasted tomato salsa that was just as thick.
Everything was SO good.
Thanks Chef J. Enjoyed EVERY bite.
Chef John’s “Make America Grate Again” campaign! Love it!
Run for President!
The Washington Commanders line got me rolling lol
Love it! Your sense of humor is back to, if not better than, the old days. Makes me very happy!
I think a creamy garlic dipping sauce would be amazing with this. :)
This recipe is personification of my food desires 😄 thanks Chef John! You are amazing!
Oh good. I was looking forward to this since your teaser about it, Chef. Thank you for taking the time to create this for us.
I don’t know if I’ll be able to wait til they cooled off! They looked amaziiiiing 🍕
You’re doing crispy cheese! OMG! I do this in the microwave all the time. On parchment (just the same) except bigger greedy size.. I mean.. slightly larger individual size. It’s a bit tricky because, depending on the chesse(s), the cooking time varies widely, so I set it for 3 minutes (which is usually way too long for most cheeses) and catch some unknown rays with my face right up against the glass, watching for that 3-second phase between perfect and ruined when I need to punch the door latch button. Then I slide the cheesy parchment onto a cutting board and quickly (like, within 30 seconds, as the cheese round is only malleable for a short time) dollop avocado mixed with hot sauce and crushed tortilla chips across the center, and roll it up (utilizing the parchment for leverage) like a cannoli. I even call it an “ungodly cannoli”. Shortly thereafter, I absorb it via my hamburger chute (which is thankfully multipurpose) and enter snack nirvana. I never thought of trying pepperoni too. OMG. I gotta go. Thank you, Chef! -Phill, Las Vegas
That sounds good!
Made some tonight and my son who is never happy with anything I cook liked them. I gave you all the credit! I don’t know why but my pepperoni was extra greasy. I had to put them on paper towels to blot and changed the towels twice but they turned out great. My first pan was like the first ugly pancake. It was the ones you eat and never tell anyone about. The rest came out with that pretty lace effect. Thanks!
Why didn't I think of it!!!!! You never stop surprising us with your recipes.
As simple as it is you would think most would think of it.
Chef John, this looks super yummy! 😋 I can’t wait to make it at home! Thank you for sharing ☺️
So simple and quick! And looks like the best part of the pizza! Perfect!
Wow. ....wondering if you are watching the smoke roll out of your computer as it calculates the speed of which this beauty is no doubt virally flowing out into the world.
Well done, well done, Sir. 👏 👏 👏
Been enjoying your videos for the last 10 years.
Thank you Chef!
Hey Chef John! I've been watching your videos for at least a decade and just wanted to say how much I've enjoyed your vids and how much your videos have enriched my life. Thank you, chef.
God bless you chef john! I have diabetes and miss snack foods. You have saved me. And my blood sugar. Thank ya kindly sur!
Chef John, I love you 🥰🥰 for coming up with this heaven-sent-keto-friendly recipe!
Right, I just started and was wondering if there was a recipe on here that I could try! Stay strong, soldier.
4:38 that view is amazing. Especially with the food 😂
Pure genius. Chef John? More like SIR John.
No but really, this man deserves some kind of youtube knighthood for contributions to foodtubing.
Thanks John. You provide me such great value
Just made a small trial batch before making for Sunday. Simple and flipping delicious!
oh my.....yasssss! Your best creation that I KNOW I can make very easily!
now i have this recipe going for me, which is nice. love the caddy shack reference
I did it, provolone and mozzarella pile then covered with pre-grated parm. A bit of marinara on 6(for wife), a bit of hot salsa on 6, thick sliced pepperoni
Baked for 7.5 min at 400 degrees,the edges were turning black
Thick sliced pepperoni made it plenty greasy
It was goood,next time 6 get a sprinkle of garlic jalapeno seasoning
These were a hit at Super Bowl party! Doubled recipe and they were gone in
Whoa! Amazing. Leave it to Chef John to create such a brilliant idea.
Chef John is the GOAT fr making quality recipients with everyday ingredients one of the few channels I actually use recipes from! RESPECT ✊🏽
This is what I was looking for! A non-standart, easy, and fast recipe with an intense taste, with which I can surprise all my fams! Thank you for this idea! Love it xx
Chef John, I started keto a few weeks ago so this recipe makes me oh so happy!! Thank you!
Chef John: I appreciate you. Your channel is 100% positivity and brings the joy of cooking to lots of people. Keep it up! Love it as always bro
Simple and awesome! thank you
Oh that looks & sounds SO GOOD & SO EASY TO MAKE !! definitely trying this one!! Thank you Chef John!! 😋💯👍❤
AWESOME! Thx Chef John!
OMG. It's 3 in the morning and these have got me salivating. When the stores open I am going shopping for ingredients.
what a nice homage to The Goonies when you look at them through the light! Thanks for the great recipe, Chef John!
Absolutely brilliant
I always give credit to Chef John when I discuss a new recipe I have tried and particularly like. I especially want my Scouts to learn to cook more than just the typical campfire fare. By the way, some of the recipes work really well in a camp-style Dutch Oven.
Thanks again Chef John. Brilliant.
Bro i love you much its unreal. Big ups chef.
Thank you for the full recipe. I'm about to head into the kitchen and operate this mission now, so wish me luck!!!
You are absolutely delightful.
Gotta make these for Super Bowl Sunday!
Amazing, Chef John.
This is better than pot.
It rivals Christmas.
Love you John
This is one of the best recipes I have ever seen. I have been eating the cheese dripping since I was a little kid.
Another crowd pleaser recipe! Can't wait to try these. Btw, I still grate cheeses on the old box grater that I learned on. A good steel box grater is one of the most have tools in my kitchen.
These meals do make you want to attempt to make them.
Chef John, truly the people's cook. Ever humble in his creations and willing to share. Modern day Julia Child. Bon Apetit!
This is insane and I love it
I've made cheese crisps in a pan on top of the stove, (and I've gotten them prepared from the store when I'm lazy) never thought about making them inside the oven with pepperoni and sauce. Gotta try this
Great idea! Looks delicious!
Cheers! from Niagara Falls Canada 🙂🥂 🇨🇦
Chef John this is pure genius 😋 I can't wait to try these 🤗
This is BRILLIANT!!!!!!!! I LOVE IT!
National hero. Will be making these for Mardi Gras and definitely giving you credit.
THANK YOU CHIEF JOHN! l asked 2 weeks ago and BANG! And hello from Sacramento CA
beautiful looking chips!
Groan - these look unbelievably delicious. I'll be giving these a try tomorrow. Thanks Chef John!!!
This literally made my mouth water!
Yum!! I'm definitely making these
Chef John makes chaffles! Sort of...without the almond flour and egg white. But still, it's the essence of chaffles! Cool. 💜
I’m making the 2nd batch using 3.5” baking rings for perfect circles. Yes, I have CDO (OCD in alphabetical order!). I used tomato paste from a tube instead of pizza sauce and it was great!
I always watch these when my stomach is killing me and I never want to eat again, you both make me laugh and hungry; thank you :)
I do these the time when i did keto few years ago. Love them
I work at a pizza joint and one of our favorite snacks is to just throw a handful of cheese in the oven and scrape off the chips like this!
How inviting! Love it. Thanks Zaida Puerto Rico
The way you articulate your speech reminds me of something I listened to as a child. Little bursts of speech.
Tagging this as "Zero Carb" = thousands of added subscribers. I'm a fan from the pre ketogenic days, so yeah, a winner!
This is ABSOLUTE GENIUS!
I’ve made something quite close to that with Swiss cheese and ham ..
Awesome recipe Chef John keep it up 👍 and thanks for sharing..
I always give you credit Chef John
YES! YES! 3:34 literally made my mouth water. Trying these tonight!
Fantastic idea Chef👍👍👍👍👍
"Washington Commanders" joke already. Chef Jon stays fresh and current 🤣
These just made it on to the super appetizer super bowl menu this year. Thank you! Hopefully some of them actually make it to the table for other people to enjoy. I won't make any promises
Chef John you are my hero!
Totally amazing and easy.. nice one Chef ! 👍🏾
Grating your own cheese is as worth it and simple as, whipping your own cream. Do it.
Loved the Caddyshack reference chef John!!! 🏌🏻♂️
Absolutely fantastic
Gotta try this for game day
Genius! Brilliant! Why didn't I think of that? 😋😋😋
Looks a lot like what my neither and I made in the toaster, but in reverse. We put the cheese on top of the pepperoni on a tray in the toaster oven when we were kids. Tasty! I never thought of did it your way and turning them into chips!!
I made these today. OMG to die for. Will definitely make these again!
This is awesome! Thanks!
No no! Hehe, it's not that I don't have 30 seconds, it's washing that damn shredder after! 😂
I've been doing this for years, Dear Chef! Great video! 💪😎👍
How well do they keep? Can I make them a day or 2 ahead of time?
@@williamgerl2240 since the fat is saturated, and the salt content is high (two very good things in my opinion), they will last a good long time. Since I've never been able to wait long enough because they're wonderful, I have never tested their "crunchability" over a day or two, but I would guess they'd stay at least chewy, which is not a bad thing! Enjoy!