Pepperoni Crisp
Chicken Nachos
Air-fried turkey pepperoni transforms into shatteringly crispy chips in just 5 minutes — the ultimate low-carb nacho base. Pile on seasoned chicken, melted cheddar, fresh tomato, avocado, and green onions for a snack or meal that completely scratches the nacho itch without a single tortilla chip in sight.
- Base & Protein
- 10 slices turkey pepperoni
- 1 boneless, skinless chicken breast, cubed
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- — salt & black pepper, to taste
- Toppings
- ⅛ cup 2% cheddar cheese, shredded
- ⅛ cup tomato, diced
- ¼ avocado, sliced or diced
- — green onions, diced (optional)
- — salsa or Greek yogurt (optional)
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1
Air fry the pepperoni crisps
Arrange the turkey pepperoni slices in a single layer in the air fryer basket — don't overlap them. Air fry at 375°F for 4–5 minutes until crispy and slightly curled at the edges. They will crisp up further as they cool. Transfer to a plate lined with a paper towel to drain any excess fat.
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2
Cook the chicken
Season the cubed chicken with Italian seasoning, garlic powder, salt, and pepper. Heat a small skillet over medium-high heat lightly coated with cooking spray. Cook the chicken for 4–5 minutes, stirring occasionally, until golden on the outside and cooked through to 165°F.
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3
Melt the cheese
Arrange the pepperoni crisps on a plate or small baking sheet. Spoon the cooked chicken over the crisps and sprinkle the shredded cheddar over the top. Return to the air fryer at 350°F for 1–2 minutes just until the cheese is melted — or microwave for 20–30 seconds.
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4
Top & serve immediately
Top with diced tomato, avocado, and green onions. Add a spoonful of salsa or a dollop of plain Greek yogurt if desired. Serve immediately — the pepperoni crisps are best eaten right away while they're still crispy.
- No air fryer? Place the pepperoni in a single layer on a paper towel-lined microwave-safe plate. Microwave for 2 minutes — if not crispy, continue in 30-second increments. They won't be quite as crispy as the air fryer version but still work great.
- Serve immediately: Pepperoni crisps absorb moisture quickly once topped — have all your toppings ready to go before you start so you can assemble and eat right away while the crisps are still shatteringly crispy.
- Italian seasoning on the chicken matters: Matching the Italian flavors of the pepperoni with Italian-seasoned chicken makes the whole thing taste cohesive rather than like random ingredients thrown together.
- Scale up easily: Double or triple everything for a larger snack plate — arrange on a baking sheet and melt the cheese in a 350°F oven for 3–4 minutes instead of the air fryer.
- Game day snack: This is a crowd-pleasing appetizer that disappears fast — make several batches and serve family-style. Nobody will miss the tortilla chips.