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–+ servings
Bowl of crispy pizza chips, a flavorful and crunchy snack perfect for pizza lovers.
Patricia Krouse

Crispy Pizza Chips

A thin, crunchy twist on pizza, these easy pizza chips transform tortillas into a delicious snack perfect for parties or movie nights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the chips
  • 4 pieces tortillas Corn for a crunchy chip; flour for a softer base.
  • 1 cup pizza sauce or marinara Thicker sauces work best to avoid soggy chips.
  • 1 cup shredded mozzarella cheese Or a mix with cheddar, provolone, or Parmesan for extra flavor.
  • 1 cup toppings Think sliced pepperoni, diced bell pepper, sliced olives, or cooked sausage.
  • 1 teaspoon Italian herbs Dried oregano and basil mix nicely.
  • 1 teaspoon garlic powder For warm, savory depth.
  • 1/2 teaspoon crushed red pepper flakes Optional, for heat.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
  2. Place tortillas on the prepared sheet. Cut each tortilla into 6–8 wedges if you want smaller chips.
  3. Spread a thin, even layer of pizza sauce on each tortilla, keeping the center covered but leaving a small border.
  4. Sprinkle shredded mozzarella over the sauce, making sure it reaches close to the edge.
  5. Scatter your chosen toppings evenly across each tortilla.
  6. Season lightly with Italian herbs, garlic powder, and crushed red pepper flakes.
Baking
  1. Bake for 8–10 minutes until the cheese is melted and edges begin to brown.
  2. Switch the oven to broil for 1–2 minutes for extra crunch, keeping a close watch to avoid burning.
Cooling
  1. Remove from oven and let chips rest for 2 minutes before transferring to a cooling rack.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 6gSodium: 600mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. Re-crisp before serving. Use thicker sauces to avoid soggy chips.

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