Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Place tablespoon-sized piles of shredded mozzarella onto the baking sheet, spacing them at least 2 inches apart. Flatten each pile gently into a thin, even round.
Place one or two mini pepperoni slices on top of each cheese round. Sprinkle each one with a pinch of Italian seasoning, garlic powder, and just a tiny bit of red pepper flakes.
Bake for 8 to 10 minutes, until the cheese is bubbly and the edges turn a deep golden brown. The pepperoni will also crisp up beautifully.
Let the chips cool on the baking sheet for at least 5 minutes. They will go from soft and bendy to crisp and crunchy as they cool.
Warm the marinara sauce for dipping and serve it alongside the pizza chips. These are best enjoyed the same day for maximum crunch.
