I’m really excited about the wine party I hosted last week for a group of friends. So excited that I got a chance to show off my hosting skills. I had cheeses – shout-out to my Whole Foods cheese lady, she keeps me in tasty cheese heaven-, regular grapes, frozen grapes (ice cubes for your wine!), festive take-home wine glasses, tiny forks, and other snacks all ready to go!
Oh, and cat wine. I mean, I think it was a Riesling, but what’s important is that it’s in a bottle shaped like a cat. So, yeah, cat wine.
Can we talk about that little bowl of pepperoni chips up there for a second though? I spent an hour making merlot meatballs for this shindig (which were delicious and I HIGHLY recommend making making them for your next wine gathering) but these pepperoni chips were the star of the party. Who knew?
- Preheat your oven to 375° (Fahrenheit)
- Line pepperoni up on a cookie sheet in neat little rows. It’s okay if they are close to each other, they’ll shrink.
- Pop ’em in the oven for ABOUT 10 minutes but you’ll want to keep a close eye on them.*
- When they start to brown on the edges take them out, and quickly transfer to a wire rack to cool and harden. I placed a paper towel under the rack and then a other on top of them to soak up the grease.
- Et voilà !
Low carb and delicious!
*True story, a friend of mine attempted these a while ago and not only did she make pepperoni hockey pucks in 10 minutes time, but she also turned that poor poor cookie sheet into charred metal. So moral of the story is that not everyone’s oven is the same, and you better watch your chips!