Prepare the pan: Place a large frying pan over medium-high heat. Add the olive oil and swirl to coat the base. You want the oil shimmering but not smoking — you'll see tiny ripples on the surface.

Lay the slices: Arrange the beef pepperoni slices in a single layer in the hot pan. Do not overlap them; leave a little space between each slice. You'll hear a gentle sizzle as they hit the pan — that's the sound of success.

First side: Cook for 3-4 minutes without moving them. Watch the edges: they will start to curl upwards and darken to a deep mahogany brown. The fat will render out, creating a small pool around each slice.

Flip and season: Using tongs, flip each slice. The cooked side should be a rich reddish-brown with darker edges. Sprinkle immediately with the flaky sea salt, black pepper, and dried herbs if using. The salt will stick to the rendered fat.

Second side: Cook for another 2-3 minutes. The slices will become firmer and start to feel rigid when you nudge them with the spatula. The colour will deepen to a dark bronze, and the kitchen will smell like a pizzeria.

Drain and rest: Transfer the crispy chips to a plate lined with kitchen paper. Let them rest for 2 minutes — they will continue to crisp up as they cool. Do not skip this step, or they may be chewy rather than crunchy.