This is one of Melissa's favorite snacks.  The pepperoni chips are spicy and surprisingly not greasy.  I will forewarn you that they do take a while to make and never seem to last long!

Ingredients all as needed to cover the amount of pepperoni slices:

1 pound thin sliced pepperoni
3 eggs
2 cups flour
2 cups plain dried bread crumbs

Set up the following items in the order below:

Bowl of Flour
Strainer on a large plate or pan
Bowl of beaten eggs
Bowl of bread crumbs
Strainer on a large plate or pan
*Plastic container with a lid. Have wax paper liners to place between each row of breaded slices if freezing any for later use.  

Each slice will be coated with flour, then egg, then bread crumbs.  I find it easier to to keep one hand “wet” which handles the uncoated pepperoni and removes pepperoni from the eggs and one hand “dry” which removes pepperoni from the flour and the bread crumbs.  

*If you are frying immediately, you will not need the plastic container listed above.  I find easier to make 3 to 4 times the amount that you think you will need and freeze the rest.  I place the breaded pepperoni on wax paper sheets in single layers in a tightly sealed container.  I have left the slices up to 6 months in the freezer before using them. 

Heat one inch of oil over medium high heat.  Deep fry until golden brown.  I flip them over to get that beautiful color on both sides.  The chips may puff up and look like bubbles.  Drain when golden brown on both sides.  Place in paper towel lined container.  

The chips will be very hot from the fryer oil.  Please use caution when eating straight from the fryer.