Preheat the air fryer. Set it to 375°F (190°C). Preheating helps the cheese crisp quickly and prevents sticking.

Prep the basket. Lightly spray the air fryer basket or line it with a perforated parchment sheet. Avoid heavy oiling—too much oil can cause smoking.

Assemble cheese bases. Spoon 1 heaping tablespoon of shredded mozzarella onto the basket for each chip, spacing them 1–2 inches apart. Flatten slightly into small circles about 2 inches wide.

Add seasoning. Sprinkle each mound with a pinch of Italian seasoning and garlic powder. This seasons the cheese itself for better overall flavor.

Add sauce carefully. Dab a small dot (about 1/2 teaspoon) of marinara in the center of each cheese circle. Keep it minimal—too much sauce prevents crisping.

Top with pepperoni. Place 1–2 mini pepperoni (or 1 halved regular slice) on each chip. Press them gently into the cheese so they adhere.

Finish with Parmesan. Dust each chip with a little grated Parmesan. It helps with browning and adds a savory kick.

Air fry. Cook for 5–7 minutes, checking at the 5-minute mark. Chips are done when the edges are deep golden and the centers look set, not wet.

Cool briefly. Let the chips sit in the basket for 2–3 minutes. They firm up as they cool, making them extra crisp.

Season and garnish. Add a pinch of black pepper, red pepper flakes if you like heat, and a scatter of fresh basil. Serve with a side of warm marinara for dipping.