This simple, crunchy snack became my go-to for busy evenings and impromptu gatherings. I first made these with corn tortillas during a movie night when I wanted something faster than delivery but more exciting than plain chips. The combination of a thin, slightly roasted tortilla, a smear of thick pizza sauce, and a blanket of bubbling mozzarella produced an irresistible crunch and melty bite. It felt like pizza had been distilled down to its happiest components: crispness, sauce, cheese and a little spice. Family and friends kept coming back to the tray — the platter emptied faster than I could refill it.

I love how adaptable these are. On a rainy afternoon I swap in roasted bell peppers and olives for a lighter topping; on game day I layer pepperoni and a sprinkle of Parmesan. The texture is what sells it: choose corn for a classic, sturdy crunch or flour for a tender, foldable bite. They require very little hands-on time and are forgiving if you need to pause between steps. They’ve saved more than one last-minute dinner and turned ordinary leftover tortillas into something celebratory. This version keeps measurements simple and kitchen-friendly: 4 tortillas, 1 cup pizza sauce, 1 cup shredded mozzarella and 1 cup of your favorite toppings, finished with Italian herbs, garlic powder and a pinch of crushed red pepper.

Ingredients

• Tortillas (4): Use 6-inch corn or flour tortillas. Corn tortillas give a drier, chip-like crunch while flour yields a slightly chewier bite. I use Mission or La Tortilla Factory for consistent thickness; store-bought white corn tortillas labeled "masa harina" are best for flat crisping.
• Pizza Sauce (1 cup): Choose a thicker marinara or pizza sauce such as Rao's or Newman's Own for less sogginess. If your sauce is thin, simmer it 5 minutes to reduce moisture — that small step keeps chips crisp longer.
• Shredded Mozzarella (1 cup): Whole-milk mozzarella melts more uniformly and browns beautifully. Fresh mozzarella is delicious but releases more moisture; reserve fresh for a last-minute finish if you like a softer cheese texture.
• Toppings (1 cup): Customize with sliced pepperoni, diced bell peppers, sliced olives, or thinly sliced mushrooms. Pre-cooked, thinly sliced meats work best so nothing needs extra cooking time.
• Italian Herbs (1 teaspoon): A dried blend of basil, oregano and thyme brightens flavors; sprinkle before baking so the herbs toast slightly and release aroma.
• Garlic Powder (1 teaspoon): Adds warm, nutty depth without the risk of burning that minced garlic brings.
• Crushed Red Pepper Flakes (1/2 teaspoon): Optional; adjust to taste for a spicy kick. Add half before baking and more after for layered heat.

Instructions

Prepare the tortillas: Preheat oven to 400 degrees F or preheat the air fryer to 375 degrees F. Stack the tortillas and slice each into 6 wedges with a sharp knife or pizza cutter, creating 24 chips total. Laying them flat and cutting before adding toppings ensures quick, even toasting and makes assembly faster. Arrange and season: Place wedges on a parchment-lined baking sheet in a single layer with a centimeter or two between pieces, or arrange similarly in a single air fryer basket without overlap. Lightly brush or spray the tops with neutral oil if you want extra golden color (optional). Sprinkle half of the garlic powder evenly over the chips so every wedge has a hint of savory aroma. Spread the sauce: Spoon about 1 tablespoon of sauce onto each wedge, spreading thinly with the back of the spoon. Use thicker sauce and a thin layer so the chips do not become soggy; aim for a glossy, even smear rather than a puddle. Add cheese and toppings: Scatter shredded mozzarella evenly across the chips, then top with small pieces of your chosen toppings so every bite has balance. Finish with Italian herbs and the remaining garlic powder plus a light sprinkle of crushed red pepper flakes. Smaller pieces prevent heavy, floppy chips. Bake or air-fry until crisp: For oven method, bake on the center rack at 400 degrees F for 6 to 9 minutes until cheese is melted and edges are golden. For air fryer, cook at 375 degrees F for 4 to 6 minutes checking at 3 minutes; air fryers vary, and you want the cheese set and edges crisp, not burnt. Visual cues: edges should be lightly browned and cheese bubbling. Cool then serve: Let chips rest 2 minutes on the sheet or rack; cooling firms them and prevents topping slippage. Transfer to a serving platter and offer extra sauce for dipping. If stacking, separate layers with parchment to keep them crunchy.

Storage Tips

Store cooled chips in an airtight container at room temperature for up to 24 hours to preserve crispness. If you need to keep them longer, separate chips from toppings: toast plain tortilla wedges, cool completely, and freeze in a single layer on a tray before transferring to a freezer bag for up to 3 months. Reheat frozen plain chips in a 400 degrees F oven for 4 to 6 minutes, then add sauce, cheese and toppings and finish under the broiler briefly to melt without sogginess. Avoid refrigerating assembled chips — cold storage makes the tortilla limp.

Ingredient Substitutions

For a dairy-free version, use a plant-based shredded cheese such as a cashew-based mozzarella alternative and select a dairy-free pizza sauce. To make gluten-free chips choose certified gluten-free corn tortillas and verify that any processed toppings are gluten-free. Swap mozzarella for provolone or a mix of mozzarella and sharp cheddar for deeper flavor; reduce cheddar to half the amount so meltability remains excellent. If you prefer less sodium, choose low-salt pizza sauce and rinse brined toppings like olives to reduce salinity.

Serving Suggestions

Serve on a large platter garnished with fresh basil leaves and a drizzle of good extra-virgin olive oil for an elevated finish. Pair with small bowls of extra marinara, ranch or garlic aioli for dipping. These are great alongside a simple green salad for a light dinner or as part of a sharing board with roasted vegetables, cured meats and pickles for a party. For a kid-friendly presentation, set out toppings and let guests assemble before a final quick bake.

Cultural Background

These crisps are a playful riff on pizza, inspired by the long tradition of turning flatbreads into portable snacks. Tortilla chips fused with pizza toppings reflect a cross-cultural creativity popular in casual American cooking — where Italian-American flavors meet tortilla-based crisps. They follow the same spirit as pizza bagels and pizza rolls: transforming familiar flavors into new, easy-to-share forms. Regional variations in the United States have embraced such hybrids, especially for game-day snacks and quick party hors d'oeuvres.

Seasonal Adaptations

In summer, load chips with thinly sliced cherry tomatoes, fresh basil and a sprinkle of grated Parmesan after baking for a bright, caprese-inspired bite. In winter, swap fresh toppings for roasted root vegetables and a drizzle of balsamic reduction for deeper flavors. During the holidays add roasted butternut squash and sage or use spicy Italian sausage and caramelized onions for a heartier seasonal version. Adjust bake times slightly for wetter toppings to ensure the base stays crisp.

Meal Prep Tips

For make-ahead convenience, toast plain tortilla wedges and store them airtight at room temperature for up to 2 days. When ready to serve, top and bake for 6 to 8 minutes. This saves assembly time on busy evenings and helps maintain crispness. If preparing for a party, arrange finished chips on several baking sheets and keep warm at 200 degrees F for up to 20 minutes, spacing chips so steam can escape. Use parchment between layers when stacking to prevent sticking.

These crisps are the kind of recipe that invites improvisation. Whether you keep it classic with pepperoni and cheese or experiment with seasonal toppings, the result is always a crunchy, shareable snack that feels like pizza in miniature. Give them a try next time you want something fast, fun and impossible to stop eating.