Pepperoni pizza cheese drip chips

Grate the provolone and mozzarella, and the Parmesan on the small side of the grater.

Toss the three cheeses by hand so the fine Parmesan coats the provolone and mozzarella.

Line a half sheet pan with parchment paper.

Place about a tablespoon of cheese per chip in a rough circle, 12 per half sheet pan, digging to the bottom of the bowl so the settled Parmesan stays mixed.

Spoon a half to one teaspoon of pizza sauce on each, then top with a slice of pepperoni.

Bake in the center of a 400 degree oven for about 12 to 15 minutes.

Let cool all the way to room temperature so they firm up into crisp chips.

Variation: top with baby arugula tossed in a little vinaigrette and fold in half.