Preheat the air fryer to 375°F (190°C) for 3–5 minutes. A hot basket helps the pepperoni crisp faster.

Prep the basket with a light spritz of oil or use a perforated parchment liner. This helps minimize sticking and makes cleanup easy.

Arrange the pepperoni in a single layer. Leave a little space between slices so air can circulate. Work in batches if needed.

Season lightly if you’d like. A tiny pinch of garlic powder, black pepper, or smoked paprika goes a long way. Skip added salt—the pepperoni is already salty.

Air fry for 3–5 minutes. Start checking at the 3-minute mark. The chips are done when the edges are curled and the slices look deep red and crisp.

Blot the excess oil. Use tongs to transfer chips onto paper towels or a wire rack and gently pat them to remove extra grease. This keeps them ultra-crunchy.

Add finishing touches like a sprinkle of Parmesan or everything seasoning while the chips are still warm so it sticks.

Cool briefly for 2–3 minutes. They crisp up even more as they cool. Serve with your favorite dip and enjoy.