Preheat and prep. Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spritz it with nonstick spray. This helps the chips release cleanly and stay crisp.

Create cheese bases. Scoop about 1 tablespoon of shredded mozzarella onto the tray for each chip. Space them at least 2 inches apart. Gently pat the piles into thin circles about 2 inches wide.

Season the cheese. Sprinkle a light pinch of Italian seasoning and garlic powder over each cheese circle. Add a dusting of Parmesan on top for extra flavor and crunch.

Add pepperoni. Place one slice of pepperoni on each cheese circle. If your pepperoni is large, halve the slices and overlap two halves for better coverage.

Bake until golden. Bake for 7–10 minutes, or until the cheese is bubbling and the edges are a deep golden brown. Golden edges = crisp chips. Watch closely in the last 2 minutes to avoid burning.

Cool to crisp. Remove the tray and let the chips cool on the parchment for 5–7 minutes. They’ll firm up as they cool. If any are stuck together, use a spatula to gently separate them while still warm.

Finish with sauce and garnish. You can dot a tiny bit of pizza or marinara sauce on each chip, or serve the sauce on the side for dipping. Sprinkle red pepper flakes and chopped basil or parsley, if using.

Serve. Enjoy warm for the best crunch and flavor. If making ahead, see storage tips below.