Crispy Pizza Chips: My Go-To Snack for Crunchy Pizza Flavors
How I Stumbled Onto Crispy Pizza Chips (and Lived to Tell About It)
Okay, so hear me out: you know those nights when you crave pizza but also want, like, chips? Not proper chips, mind you, but something that’ll satisfy the midnight munchies without making you feel like you’ve completely lost the plot.
That’s how these Crispy Pizza Chips were born. One evening after (possibly too much) cheese and, honestly, after I’d dropped half a pizza on the floor and decided—what the heck—why not try something a bit offbeat? Plus, my kids eat these faster than I can make ’em. There’s usually a faint smell of oregano in my kitchen, which, I suppose, is just how it goes.
Also, fair warning, if you let your dog anywhere near the tray, you’re just asking for trouble (don’t ask me how I know, just trust me).
Why You’ll Totally Love This
I make Crispy Pizza Chips when I can’t decide between a nibble and a comfort food feast. My family goes absolutely bonkers for them—mainly because they’re a perfect excuse for a snacky dinner. There were a few attempts that, well, didn’t exactly stick the landing (whole-wheat pitas do NOT crisp up properly, just letting you know). But when I finally nailed it, it was pizza magic you can eat with your hands—no napkin drama, very little cleanup, and everyone’s happy.
Honestly, this is probably my favorite way to use up sad leftover tortillas or naan that’s teetering on the edge of stale. Plus, you don’t have to share if you don’t want to. (Not judging.)
What You’ll Need, More or Less
- 4 medium flour tortillas (sometimes I use thin naan instead if it’s hanging around, or even lavash—super thin flatbreads just crisp up best)
- 1/4 cup pizza sauce or thick marinara (store brand is fine; my grandma swore by homemade, but I just pick up whatever’s close, to be honest)
- 1 cup shredded mozzarella cheese (provolone works if you’re out, or mix in a handful of cheddar for a bit of zing)
- 1/4 cup mini pepperoni or crumbled cooked sausage (totally optional—sometimes I just do plain cheese if I’m feeling lazy)
- 1 tbsp Italian seasoning (but in a pinch, a little oregano and basil does the trick)
- Olive oil spray (or dab some with a brush if that’s what you’ve got—just enough to make things crisp up, don’t drown it)
- Salt, to taste (I like a sprinkle just before baking. Garlic salt if I’m feeling fancy)
How to Make Crispy Pizza Chips (Not Complicated)
- Preheat your oven to 425°F (220°C). Not negotiable—if it’s not hot, your chips just kind of languish, and you want snap, not sog.
- Slice your tortillas up into triangles—pizza slice shapes are fun—using a big knife, pizza wheel, or, if you’re slightly chaotic like me, kitchen scissors. Don’t stress about perfect shapes.
- Line a big ol’ baking sheet with parchment. Lay out the triangles in a single layer; they like their personal space.
- Mist or brush each piece with olive oil. If you miss a spot, it’s not the end of the world, just try to get most of it. Flip ’em and oil the other side.
- Spoon about 1/2 teaspoon of sauce on each triangle and sort of smush it around with the back of the spoon. Don’t go too heavy or it’ll all get soggy (and trust me, I’ve made that mistake more times than I care to admit).
- Scatter on the cheese—don’t be shy, but don’t go wild either. A sprinkle goes a long way. Add any toppings you like. Less is definitely more here.
- Sprinkle with seasoning and a teeny bit of salt.
- Bake for about 8-10 minutes, but keep a close eye after 7—these buggers go form golden to charcoal faster than you’d think. Sometimes I rotate the tray halfway through if my oven’s acting up.
- Let them cool for a couple of minutes—if you can. (This is where I always sneak one and then burn my tongue…)
My Slightly Messy Notes After Making This 100 Times
- If you put too much sauce, you’ll end up with pizza mush, not chips. Less really is more, even though it looks like it won’t be enough at first.
- I’ve tried baking at lower temps thinking the flavor would get better, but they just dried out and never crisped. Hot and fast, every time.
- If you like things super crispy, go lighter on the cheese or bake a minute longer, but don’t wander off—burnt cheese smells haunt you for hours.
Some Twists (And One That Didn’t Work)
- Sometimes I add a pinch of chili flakes or drizzle a bit of hot honey for a kick. That’s not traditional, but heck, it’s delicious.
- Swapping in barbecue sauce instead of pizza sauce once sounded good in my head—not so much in real life. Maybe you’ll like it, but, erm, I wouldn’t recommend it.
- If you want fancy, add a few sliced olives or swap in goat cheese (but go easy, otherwise it ends up a bit tangy for my taste)
Do You Really Need Special Equipment?
A baking sheet and a sharp knife is ideal, but honestly, if you’re desperate you could do this on a pizza stone (I have) or even an oven safe skillet in smaller batches. If parchment paper’s out, just spray or oil the pan—cleaning up will be more annoying, but it works. Don’t sweat the small stuff.
How to Store These (If That Ever Happens!)
In theory, you can keep leftovers in an airtight tin or bag for up to two days, but honestly, in my house these vanish in about six hours. If you do have leftovers, a quick re-toast in the oven crisps them up again. (Microwave? Wouldn’t bother, they just go floppy.)
My Favorite Ways to Serve Them
We usually plop the whole tray down in front of the TV for movie night, and sometimes I serve them with little bowls of ranch or garlicky yogurt dip. If you’re feeling extra, pile them on a platter with extra grated parmesan and a few basil leaves. Fancy, but also entirely unnecessary.
Hard-Earned “Pro Tips” I Wish I’d Known
- I once tried piling all the chips together for batch two—big mistake; the ones on the bottom steamed instead of crisped. Single layer, always. (Arrange in shifts if you have to!)
- Let them cool a bit before eating. Not just for your tongue, but they actually finish crisping as they cool. Impatient snacking just leads to limp chips.
- Sneaking them off the tray before your family spots them is both a life hack and a public service.
FAQ: Yeah, People Have Actually Asked…
- Is there any gluten-free way to do this? Yep, just grab some gluten-free tortillas—my pal Laura likes these BFree wraps (I haven’t tried them but she swears by ’em). Make sure to adjust the bake time just a touch; they crisp up fast.
- Can I use vegan cheese? You bet! I actually find it works better if you use a blend rather than those single-ingredient shreds (they melt better, too). If you want a recommendation, Minimalist Baker has a good guide.
- My chips turned out chewy. What happened? Most times, that’s just not baking ‘em long enough or not having the oven hot enough. Or, you know, piling too much sauce or cheese on—I’m guilty of this all the time. Try less next time; chips, not mini pizza slices.
- Can I air fry these? Oh, actually, I have tried that! They go super fast, like 6 minutes at 400°F. But turn them halfway and don’t overlap or you’ll get stickage.
Bit of an aside here—did you know you can actually freeze leftover tortillas? I only just found this out and it’s been a game-changer for random pizza chip cravings. Check out this guide on freezing bread and tortillas if you’re curious.
That’s about it. If you try these Crispy Pizza Chips, let me know what wild topping combos you come up with! (And if anything catches fire, I blame the dog… just kidding. Kinda.)
Ingredients
- 1 sheet refrigerated pizza dough
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup mini pepperoni slices
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt to taste
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Unroll the refrigerated pizza dough onto a lightly floured surface. Brush evenly with olive oil.
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3Sprinkle the dough with Italian herbs, garlic powder, and salt. Top with mozzarella, Parmesan cheese, and mini pepperoni slices.
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4Using a sharp knife or pizza cutter, cut the dough into small triangles or rectangles to form chips.
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5Arrange the pieces in a single layer on the prepared baking sheet. Bake for 12-15 minutes, until the chips are golden and crispy.
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6Let cool for a few minutes before serving. Enjoy with your favorite marinara sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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