Preheat the oven: Set your oven to 375°F (190°C). Line two sheet pans with parchment paper or use silicone baking mats. Lightly mist with nonstick spray if your parchment tends to stick.

Mix the cheeses: In a bowl, combine the shredded mozzarella and Parmesan (or cheddar). Toss in the Italian seasoning, garlic powder, and a pinch of black pepper if using. Mix to distribute evenly.

Portion the cheese: Spoon about 1 tablespoon of the cheese mixture onto the prepared sheet, forming small mounds. Leave at least 2 inches between each mound to allow spreading. You should get about 24 piles.

Add the pepperoni: Place one pepperoni slice on top of each cheese mound. Press it down gently so it sits flat and bonds with the cheese.

Bake: Slide the pans into the oven and bake for 8–11 minutes. The cheese should be bubbling with deep golden edges. Rotate pans halfway through for even coloring if your oven has hot spots.

Check for doneness: When the edges are a rich golden brown and the center looks set (not pale and wet), they’re ready. If you prefer extra crunch, give them another 1–2 minutes, watching closely to prevent burning.

Cool completely: Let the chips cool on the tray for 5 minutes, then transfer to a wire rack to cool fully. They crisp as they cool, so don’t judge texture straight from the oven.

Season lightly: While still slightly warm, sprinkle a tiny pinch of red pepper flakes or extra black pepper if you want more kick.