
Crunchy, bite-sized tortilla chips topped with pizza sauce, melted mozzarella and your favorite toppings — a fast, shareable snack that tastes like pizza in every crisp bite.

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.
Personally, the first time I served these at a family gathering everyone mistook them for a restaurant appetizer. Small kids loved picking their own toppings, while the grown-ups appreciated that the chips stayed crisp even after a few minutes on the platter. I learned to pre-slice the tortillas into wedges before adding anything — it speeds assembly and ensures every chip has the right balance of sauce and cheese.
I love that these are both a comfort snack and a clever use of pantry ingredients. One evening I made a double batch for a family reunion — the platter cleared within minutes. Over time I learned to keep toppings small and sauce sparse; that little discipline guarantees every bite is crisp and flavorful. The simplicity is what keeps me coming back: fast, forgiving and endlessly customizable.
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.
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.
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.
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.
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.
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.
Slice tortillas into wedges before topping to speed assembly and ensure even coverage on each chip.
Use a thicker pizza sauce or simmer a thin sauce briefly to reduce moisture and keep chips crisp.
Toast plain tortilla wedges ahead of time and top only when ready to serve to prevent sogginess.
Spread toppings thinly and use small pieces to avoid weighing down chips and losing crunch.
This nourishing crispy pizza chips recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use certified gluten-free corn tortillas and verify toppings are gluten-free. Avoid flour tortillas if you need strict gluten avoidance.
They store best at room temperature in an airtight container for up to 24 hours. Reheat in a 400°F oven for a few minutes to restore crispness.
This Crispy Pizza Chips recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400°F or air fryer to 375°F. Stack tortillas and slice each into 6 wedges to make approximately 24 chips total. Cutting before topping ensures even toasting and faster assembly.
Place wedges in a single layer on parchment-lined baking sheet or air fryer basket. Optionally brush lightly with oil. Sprinkle half the garlic powder evenly so every wedge has a hint of aroma.
Spoon about 1 tablespoon of thick pizza sauce onto each wedge and spread thinly. Use a thin, even layer to avoid soggy chips.
Distribute shredded mozzarella evenly and add small pieces of chosen toppings so each chip is balanced. Finish with Italian herbs and remaining garlic powder and red pepper flakes if using.
Bake at 400°F for 6 to 9 minutes until edges brown and cheese bubbles. In an air fryer, cook at 375°F for 4 to 6 minutes, checking early. Visual cues: lightly browned edges and melted cheese.
Allow chips to rest 1 to 2 minutes to firm up. Transfer to a platter and serve with extra sauce for dipping. Store leftovers in an airtight container at room temperature up to 24 hours.
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This recipe looks amazing! Can't wait to try it.
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