This recipe turns four simple tortillas into a platter of crispy pizza chips that disappear faster than you can say 'extra pepperoni.' I first developed this version on a hectic weeknight when I wanted something more exciting than store-bought chips but faster than making a whole pizza. The result is a perfect balance of crunchy, saucy, and cheesy textures: the tortilla gives a sturdy base, the sauce adds brightness, and bubbling mozzarella creates those irresistible, slightly chewy edges.

What makes these chips special is how flexible they are. You can start with corn tortillas for a robust crunch or pick flour for a subtler, pliable bite. I often make a double batch when friends drop by — they make a great casual appetizer for game day, after-school snacks for kids, and even a quick light dinner with a salad. Because they come together in under 25 minutes, they solve the 'I want pizza' craving without the fuss.

Ingredients

• Tortillas: 4 tortillas (corn or flour). Choose corn for a traditional, sturdy crunch or flour for a softer, slightly chewier chip. I like Mission yellow corn or Old El Paso flour for consistent thickness.
• Pizza sauce: 1 cup of thicker pizza or marinara sauce. A richer, less watery sauce (for example, Rao's or a quality store brand) helps keep chips from getting soggy.
• Shredded mozzarella: 1 cup, loosely packed. Low-moisture mozzarella (the pre-shredded kind) melts beautifully and creates crisp edges — use whole-milk for richer flavor.
• Toppings: 1 cup total of mix-and-match toppings. Think sliced pepperoni, diced bell pepper, sliced olives, or artichoke hearts. Pre-cooked meats work best because the chips only bake briefly.
• Italian herbs: 1 teaspoon dried Italian seasoning or a mix of basil and oregano to sprinkle over the top for classic flavor.
• Garlic powder: 1 teaspoon for a warm savory note that complements the tomato base.
• Crushed red pepper flakes: 1/2 teaspoon if you want a little heat; omit for kids or keep on the side for serving.

Instructions

Step 1: Prep the base Preheat your oven to 425°F. Cut each tortilla into 6 to 8 triangular chips using a sharp knife or pizza cutter. Lay the triangles in a single layer on a parchment-lined baking sheet, slightly spaced so air circulates and they crisp evenly. Step 2: Lightly oil and season Brush or spray each tortilla piece lightly with olive oil to encourage browning. Season the exposed side with half of the garlic powder and a pinch of salt. The oil helps create that deep golden edge that contrasts wonderfully with the tomato sauce. Step 3: Add sauce sparingly Drop small dollops (about 1/2 teaspoon each) of pizza sauce on the center of each chip and spread thinly with the back of a spoon. Use less sauce than you would on bread — too much will weigh the chip down. Thin, even coverage is the key to crispness. Step 4: Top and cheese Scatter shredded mozzarella and then your chosen toppings in a light, even layer. Press toppings gently into the cheese so they adhere. Sprinkle the remaining garlic powder, Italian herbs, and crushed red pepper flakes evenly across the tray for balanced flavor. Step 5: Bake until bubbly Bake for 6 to 10 minutes at 425°F, watching closely after 6 minutes. You want the cheese to melt and show golden spots while the tortilla edges are deeply golden but not burnt. If you prefer extra char, broil for 15 to 45 seconds at the end, keeping hands and face away from the hot broiler. Step 6: Cool and crisp Remove the tray and let the chips rest for 2 to 4 minutes; this allows the cheese to set and the tortilla to crisp further. Transfer to a cooling rack if you have one to maintain crispness on the underside.

Storage Tips

Store leftover chips in a single layer in an airtight container at room temperature for up to 24 hours to preserve crunch. If they soften, a short reheat on a baking sheet at 350°F for 3 to 5 minutes restores texture. For longer storage, flash-freeze baked chips on a tray, then transfer to a freezer-safe bag for up to 3 months; reheat directly from frozen in a preheated oven.

Ingredient Substitutions

Swap corn tortillas for flour to moderate the crunch, or use whole-wheat for a nuttier flavor. Replace mozzarella with shredded provolone or a mix of cheddar and Parmesan for sharper flavor. For dairy-free, use a plant-based shredded cheese and ensure toppings are vegan. Use a thicker tomato paste-based sauce if you want an even crisper bite; mix a tablespoon of tomato paste into jarred sauce to thicken.

Serving Suggestions

Serve these on a large platter with small bowls of extra sauce, ranch, or garlic butter for dipping. Pair with a crisp salad or a tray of raw vegetables for a balanced spread. Garnish finished chips with torn fresh basil or a drizzle of pesto for color and aromatic lift. They also work well alongside soups as a crunchy garnish or as an informal finger food for parties.

Cultural Background

These chips are a playful, Americanized riff on pizza flavors rather than a traditional regional dish. They borrow from the long history of tortilla-based snacks in Mexican and Southwestern cuisines, combined with Italian-American pizza toppings. The hybrid reflects modern casual entertaining where cross-cultural mashups create familiar, comforting flavors in snackable formats.

Seasonal Adaptations

In summer, top with thin slices of heirloom cherry tomatoes and fresh basil after baking for a bright finish. In winter, switch to roasted root vegetables and caramelized onions with a sprinkle of smoked paprika for depth. Holiday parties are great for experimenting with specialty toppings like fig jam and prosciutto for a sweet-salty bite.

Meal Prep Tips

To prep for the week, cut and bake a tray of plain chips and store them airtight. Portion sauce in small containers and prepare toppings in advance so you can assemble and heat only what you need. For easy work lunches, pack pre-baked chips and a tight-sealing sauce pot; combine briefly in a toaster oven at the office for fresh results.

These pizza chips are a small, satisfying way to bring people together — quick to make, endlessly adaptable, and always a crowd-pleaser. Try your favorite toppings and keep a stash of sauce in the pantry — you'll be surprised how often you reach for this snack.