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These crunchy pizza chips are a super easy snack you can whip up fast with simple stuff you likely already have. They're perfect when friends drop by last minute or for a quick bite after school when you want something tasty without any hassle.
I made these one night when I needed a quick fix and they quickly became a family favorite. The crisp edges and melty cheese deliver a great crunch every time.
Stuff You Need
- Four tortillas: either flour or corn, depending on the texture and taste you want. Fresh and bendy ones slice easier
- One cup pizza or marinara sauce: thicker sauce is best so the chips don’t get soggy
- One cup shredded mozzarella cheese: a cheese that melts well gives that gooey golden finish
- One cup toppings: like olives, bell peppers, or pepperoni—pick fresh or good quality packaged options for better flavor
- One teaspoon Italian herbs: a mix of oregano, basil, and thyme brings classic pizza taste
- One teaspoon garlic powder: adds some savory punch
- Half teaspoon crushed red pepper flakes: gives a little heat and zest
How To Make
- Heat Your Oven
- Turn it up to 400°F (200°C). This temp helps bake the chips quickly without drying them out.
- Cut Tortillas
- Slice tortillas into triangles or squares, whichever you like best or find easiest to eat. Try to keep sizes even so they bake right.
- Set Up Baking Sheet
- Line the sheet with parchment so nothing sticks. Lay tortilla pieces flat in a single layer for even cooking.
- Add Sauce
- Spread a thin coat of sauce on each chip with a spoon or knife. Don’t get too heavy or they’ll get soggy.
- Top With Cheese and Extras
- Sprinkle shredded mozzarella over each piece, then add your chosen toppings. Spread evenly so every chip is tasty.
- Season
- Sprinkle on the Italian herbs, garlic powder, and crushed red pepper flakes. This really ups the flavor and adds a little kick.
- Bake
- Pop them in the oven for 10 to 12 minutes. Watch for bubbling cheese and edges turning golden but don’t let them burn.
- Cool Before Eating
- Let them sit on the baking sheet a few minutes after baking. This helps the chips firm up and cool down enough to munch.
One thing I love about these is how the crispy tortilla edges plus melted cheese really give that classic pizza vibe in a neat, handheld snack. It always reminds me of cozy nights hanging out with friends and family.
Keep It Fresh
Store any leftover pizza chips in an airtight container at room temp if you’ll eat them within a day. They’ll stay crunchy longer this way. Don’t put them in the fridge or they’ll get soggy.
Switch It Up
Try corn tortillas for a gluten-free twist and different crunch. Mix mozzarella with cheddar for extra flavor punch. Play with toppings like sun-dried tomatoes, fresh basil, or cooked sausage to make them your own.
How To Serve
These pizza chips are great with ranch or garlic aioli for dipping. Pair them with a fresh green salad for a light bite. They also make a crunchy topping for homemade soups or chili.
These crispy pizza chips are a speedy and easy snack that’ll wow any crowd.
Frequently Asked Cooking Questions
- → Which tortillas give the best crunch?
Both corn and flour tortillas work, but corn usually gets crunchier. Thicker ones hold up better for chips.
- → Can I mix up the toppings?
For sure! Add whatever pizza toppings you like like olives, bell peppers, or pepperoni to suit your taste buds.
- → How do I keep chips from getting soggy?
Keep sauce thin, bake them on parchment, and let cool a bit after baking to lock in crispness.
- → Which herbs make the flavor pop?
Garlic powder, crushed red pepper flakes, and Italian herbs mix well to brighten and add a small spicy touch.
- → Is mixing cheeses a good idea?
Yes, blending mozzarella with cheddar or Parmesan gives more flavor and a nice texture boost.