Preheat oven to 400°F (200°C). Line a 13×18-inch baking sheet with parchment paper.

Grate mozzarella and provolone using the large holes of a box grater. Finely grate Parmigiano-Reggiano.

Combine all cheeses in a large bowl and toss gently with your hands.

Scoop tablespoonfuls of the cheese mixture into 12 evenly spaced circles on the baking sheet.

Top each circle with about ¾ teaspoon pizza sauce, then place one slice of pepperoni on top.

Bake in the center of the oven for 12–15 minutes, until melted, bubbling, and lightly golden.

Transfer chips to a wire rack to cool. Replace parchment paper.

Repeat with remaining cheese mixture to make the rest of the Pepperoni Pizza Cheese Drip Chips.

Let chips cool completely (15–20 minutes) before removing from parchment and serving.