Crunchy Pizza Chips

Crunchy Pizza Chips are a bold, savory snack that delivers all the flavors I love in a slice of pizza—crispy crust, cheesy topping, and herby tomato goodness—in one crunchy bite. They’re perfect for dipping, sharing, or munching on their own when I want something fun and satisfying without turning on the oven for a full pizza.

Why You’ll Love This Recipe

I love these chips because they’re quick, customizable, and pack a punch of flavor in every crisp bite. Whether I’m using tortillas, flatbread, or even leftover pizza dough, they crisp up beautifully and hold all the cheesy, herby toppings I throw on. They’re great for parties, game day snacks, or just when I’m craving something savory and crunchy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flour tortillas, flatbread, or pizza dough (thin-crust style)

• Olive oil

• Garlic powder

• Dried oregano

• Dried basil

• Salt

• Grated Parmesan cheese

• Shredded mozzarella cheese (optional)

• Pizza sauce or tomato paste (thinly spread)

• Crushed red pepper flakes (optional for heat)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I brush both sides of the tortillas or flatbread with olive oil and sprinkle lightly with garlic powder, oregano, basil, and a pinch of salt.

3. I spread a very thin layer of pizza sauce or tomato paste over the top side.

4. I sprinkle grated Parmesan (and mozzarella if I want them extra cheesy) evenly over the surface.

5. I slice the rounds into triangles, like chips or mini pizza wedges, and lay them in a single layer on the baking sheet.

6. I bake for 10–12 minutes, flipping halfway, until they’re golden brown and crisp.

7. I let them cool for a few minutes—they get even crispier as they sit.

Servings and timing

This recipe makes about 4 servings, depending on how many chips I cut. The whole process takes about 20 minutes from start to finish, including prep and baking.

Variations

Sometimes I add chopped pepperoni or cooked crumbled sausage on top before baking for a meaty twist. If I want a bolder flavor, I use sun-dried tomato spread instead of pizza sauce. I’ve also made a spicy version with chili oil and jalapeños, or a white pizza style with garlic butter and shredded provolone.

Storage/Reheating

I store leftover chips in an airtight container at room temperature for up to 3 days. If they lose their crunch, I just pop them back in a 350°F oven for 3–5 minutes to re-crisp. I don’t recommend microwaving—they can go soggy.

FAQs

Can I use pita bread instead of tortillas?

Yes, I can. Pita works great—just slice it thin or separate the layers to keep it from getting too thick.

How do I keep the chips from getting soggy?

I use a very thin layer of sauce and make sure everything is baked until golden and fully crisp. Letting them cool completely also helps lock in the crunch.

Can I make these in an air fryer?

Absolutely. I air fry them in batches at 350°F for about 5–7 minutes, flipping once halfway through.

What’s the best dipping sauce?

I love dipping them in marinara, ranch, garlic aioli, or even a cheesy queso-style dip.

Can I make these dairy-free?

Yes, I skip the cheese or use dairy-free cheese shreds. I also go heavier on herbs and spices to boost flavor without the dairy.

Conclusion

Crunchy Pizza Chips are one of my favorite ways to enjoy the taste of pizza without the time or mess of making a whole pie. They’re quick, endlessly customizable, and seriously addictive. Whether I’m hosting or just snacking solo, they always bring that bold, cheesy, crispy satisfaction I crave.