Crispy Cheesy Pizza Chips
The first time I made pizza chips was on a busy Friday night when I wanted pizza but had no time for dough. Now we make them almost every week with whatever toppings are left in the fridge and it never gets old.
Ingredients
- Flour tortillas: These make the base of your chip Choose soft flexible tortillas and the thinnest you can find for extra crunch
- Shredded mozzarella cheese: Melts evenly to make cheesy strings like classic pizza Buy block mozzarella and grate it yourself for the best melt and flavor
- Pizza sauce: A little goes a long way Adds tangy tomato depth Use high quality jarred sauce or a thick homemade version
- Sliced pepperoni: A classic finishing touch If using cured pepperoni pick a variety with real spices or swap in diced veggies or sausage
- Dried oregano: Gives that signature pizza shop aroma Choose vibrant green leaves for best flavor
- Garlic powder: Adds savory complexity Look for fine fresh powder without clumps
- Olive oil spray: Prevents the chips from sticking and helps the cheese and toppings turn golden
- Salt: Helps all the flavors shine Use a pinch of fine sea salt for even seasoning
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit Place parchment paper on a large baking sheet to keep any melted cheese from sticking and cut down on cleanup
- Prepare the Tortillas:
- Arrange the flour tortillas flat on a clean surface If you only have small tortillas use more to make a full batch
- Spread the Sauce:
- Using a spoon carefully spread a thin layer of pizza sauce over each tortilla Do not go all the way to the edge A thin smear means the chips crisp up instead of getting soggy
- Add Cheese and Toppings:
- Evenly sprinkle mozzarella over the entire sauce layer For toppings scatter pepperoni slices or your choices evenly but avoid heavy piles as too much topping keeps the chips from crisping
- Season the Chips:
- Dust each tortilla generously with dried oregano a light sprinkle of garlic powder and a pinch of salt Overlapping flavors are what make these taste like real pizza
- Slice Into Triangles:
- With a sharp knife or pizza cutter cut each tortilla into six to eight wedges like pizza slices Try to keep the pieces as even as possible for consistent baking
- Arrange and Spray:
- Lay the tortilla triangles in an even single layer on your parchment lined baking sheet Use your olive oil spray to evenly mist the tops for a beautiful golden edge
- Bake Until Crisp:
- Place the pan in your hot oven Bake for 10 to 12 minutes watching carefully at the end Look for bubbling cheese and deep golden edges which means they are extra crunchy
- Cool and Serve:
- Let the chips cool on the pan They will crisp up even more as they rest Serve warm right off the tray or later as a snack
My secret favorite topping is a mix of black olives and bell peppers It turns each chip into a mini supreme pizza and takes me back to childhood pizza nights when we would build our own slices at the table laughing at who piled on the most toppings
Storage Tips
Let pizza chips cool fully before storing Put them in an airtight container or zip bag at room temperature for up to two days They will soften after a day so to restore crunch pop them back on a baking sheet in a 350 degree oven for about five minutes or toast them in an air fryer briefly
Ingredient Substitutions
Use corn tortillas for a nuttier crunch and gluten free version Fresh mozzarella can be swapped for cheddar provolone or a cheese blend Try barbecue sauce or pesto for a new flavor twist Skip pepperoni for turkey slices cooked sausage roasted veggies or whatever suits your mood
Pro Tips
- Always use the thinnest tortillas you can find for maximum crunch
- Shred your cheese from a block for the best texture and flavor
- Cut chips before baking so each piece bakes up perfectly golden and crisp
Ingredients
Steps
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Lay out the flour tortillas flat on a clean surface. These will serve as the base for your chips.
Spread a thin layer of pizza sauce evenly over each tortilla using the back of a spoon. Avoid overloading the sauce to keep the chips crispy.
Sprinkle shredded mozzarella evenly on top of each tortilla, leaving a small border. Then, add sliced pepperoni or other desired toppings.
Sprinkle dried oregano, garlic powder, and a pinch of salt evenly across all the tortillas for enhanced flavor.
Using a sharp knife or pizza cutter, cut each tortilla into triangle shapes to create chips, typically 6-8 pieces per tortilla.
Place tortilla triangles in a single layer on the prepared baking sheet. Lightly spray the surfaces with olive oil to promote crisping.
Bake the chips in the oven for 10-12 minutes, until the edges are golden-brown and the cheese is bubbly. Monitor closely in the last few minutes to avoid overbaking.
Remove the baking sheet from the oven and allow the chips to cool for a few minutes. Serve warm or store for later snacking.
Tips
- Use thin tortillas for crispier chips and avoid adding excessive toppings to maintain texture.
- Serve immediately after baking for the best texture and flavor.
Required Tools
- Baking sheet
- Parchment paper
- Knife or pizza cutter
- Spoon
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains wheat in flour tortillas.
- Contains dairy in mozzarella cheese.