Crispy Pizza Chip
These baked pizza chips are the ultimate crispy, cheesy, and savory snack or light lunch. Using just tortillas and your favorite pizza toppings, they bake up in minutes into a crunchy, addictive treat
15
Prep Time
12
Cook Time
27
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
These baked pizza chips are the ultimate crispy, cheesy, and savory snack or light lunch. Using just tortillas and your favorite pizza toppings, they bake up in minutes into a crunchy, addictive treat that's perfect for dipping. Serve them hot from the oven for maximum crispness and flavor.
Ingredients
Instructions
Step 1
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Step 2
2. Shape the Chips: Stack the tortillas and cut them into 6-8 triangular wedges each, like a pizza. You should have about 24-32 chips total. Arrange the tortilla triangles in a single, uncrowded layer on the prepared baking sheet. If your sheet is small, use two.
Step 3
3. Sauce & Cheese: Spread the pizza sauce in a very thin, even layer over each tortilla chip using the back of a spoon or a small offset spatula. You want a light coating to prevent sogginess. Immediately sprinkle the shredded mozzarella evenly over all the sauced chips.
Step 4
4. Add Toppings: Distribute the diced pepperoni, bell pepper, and olives evenly among the chips. Press the toppings very gently into the cheese so they adhere.
Step 5
5. Season: In a small bowl, mix the dried Italian herbs, garlic powder, and crushed red pepper flakes (if using). Sprinkle the seasoning blend evenly over the top of all the chips. Finish with a very light pinch of fine sea salt over everything.
Step 6
6. Bake to Crisp: Bake for 10-14 minutes, rotating the pan halfway through, until the cheese is fully melted, bubbly, and the edges of the tortillas are deeply golden brown and crisp. Watch closely during the last few minutes to prevent burning.
Step 7
7. Cool & Serve: Remove the baking sheet from the oven and let the chips cool for 2-3 minutes on the sheet—they will crisp up further as they cool. Serve immediately with extra marinara sauce or a cool ranch dressing for dipping.
You Must Know
- ✓1. **Dry Toppings are Key:** Any vegetable topping (like bell peppers, onions, mushrooms) must be patted completely dry with a paper towel. Moisture is the enemy of crisp chips.
- ✓2. **Tortilla Choice:** Flour tortillas yield a slightly softer, chewier chip, while corn tortillas become intensely crisp and have a distinct flavor. For the crispiest results, use slightly stale or day-old tortillas.
- ✓3. **Even Distribution:** Avoid overloading any single chip with sauce or heavy toppings. A light, even layer ensures every chip bakes evenly and becomes uniformly crispy.
Chef's Notes
1. Dry Toppings are Key: Any vegetable topping (like bell peppers, onions, mushrooms) must be patted completely dry with a paper towel. Moisture is the enemy of crisp chips.
2. Tortilla Choice: Flour tortillas yield a slightly softer, chewier chip, while corn tortillas become intensely crisp and have a distinct flavor. For the crispiest results, use slightly stale or day-old tortillas.
3. Even Distribution: Avoid overloading any single chip with sauce or heavy toppings. A light, even layer ensures every chip bakes evenly and becomes uniformly crispy.
Serving Suggestions
These pizza chips are a complete lunch when served with a simple **green salad** or a cup of **minestrone soup**. They also make an excellent game-day or party appetizer alongside cold **beer or soda** and a variety of dips like **garlic aioli** or **blue cheese dressing**. For a fun twist, serve them as a side with a bowl of **pasta e fagioli**.
Nutritional Info (Per Serving)
180
Calories
9g
Protein
18g
Carbs
9g
Fat
Tags
Lily
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More Snacks Recipes
Crispy Pizza Chip
These baked pizza chips are the ultimate crispy, cheesy, and savory snack or light lunch. Using just tortillas and your favorite pizza toppings, they bake up in minutes into a crunchy, addictive treat
Ingredients (10)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Shape the Chips: Stack the tortillas and cut them into 6-8 triangular wedges each, like a pizza. You should have about 24-32 chips total. Arrange the tortilla triangles in a single, uncrowded layer on the prepared baking sheet. If your sheet is small, use two.
- Sauce & Cheese: Spread the pizza sauce in a very thin, even layer over each tortilla chip using the back of a spoon or a small offset spatula. You want a light coating to prevent sogginess. Immediately sprinkle the shredded mozzarella evenly over all the sauced chips.
- Add Toppings: Distribute the diced pepperoni, bell pepper, and olives evenly among the chips. Press the toppings very gently into the cheese so they adhere.
- Season: In a small bowl, mix the dried Italian herbs, garlic powder, and crushed red pepper flakes (if using). Sprinkle the seasoning blend evenly over the top of all the chips. Finish with a very light pinch of fine sea salt over everything.
- Bake to Crisp: Bake for 10-14 minutes, rotating the pan halfway through, until the cheese is fully melted, bubbly, and the edges of the tortillas are deeply golden brown and crisp. Watch closely during the last few minutes to prevent burning.
- Cool & Serve: Remove the baking sheet from the oven and let the chips cool for 2-3 minutes on the sheet—they will crisp up further as they cool. Serve immediately with extra marinara sauce or a cool ranch dressing for dipping.
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