My best friend served these whenever we had unexpected guests. Just 2 ingredients.

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
Lay the pepperoni slices in a single layer on the prepared baking sheet. Leave a little space between each slice so they can crisp evenly and the cheese doesn’t melt them together.

Sprinkle a small pinch of shredded mozzarella onto the center of each pepperoni slice, keeping most of the cheese on top of the meat rather than on the bare pan. You want a thin, even layer so it melts and bubbles without forming thick clumps.
Place the baking sheet on the middle rack and bake for 8–12 minutes, or until the pepperoni edges are darkened and crisp and the cheese is melted, bubbly, and lightly golden in spots. Ovens vary, so watch closely toward the end to avoid burning.

Remove the pan from the oven and let the pepperoni crisps cool on the baking sheet for 5–10 minutes. They will firm up and become crunchier as they cool.
Transfer the cooled crisps to a serving platter. Serve warm or at room temperature. If any excess fat pooled on the pan, you can gently blot the bottoms with a paper towel before plating for extra crunch.
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