Pizza Chips Recipe

Are you craving that irresistible, cheesy, savory flavor of pizza but need a ridiculously quick, low-carb snack? Then step right up, because today I’m bringing you a true game-changer: Pizza Chips! Trust me when I say this is the ultimate hack for any pizza lover. These little chips are made of pure, baked cheesy goodness, seasoned with classic Italian flavors, and topped with tiny pepperonis. They bake up perfectly crisp and are ready in under 15 minutes! Get ready to dunk these crunchy bites into your favorite pizza sauce—this one is absolutely going to become your new go-to for snack time!

Why You’ll Love This Recipe

• Mind-Blowingly Easy: We’re talking about just 5 minutes of prep and less than 10 minutes in the oven. Seriously, it’s that fast.
• A Low-Carb Dream: If you’re watching your carbs but refusing to give up on flavor (good for you!), this chip is made almost entirely of delicious mozzarella and Parmesan cheese.
• Pure Pizza Vibe: You get all the classic, savory notes of a pepperoni pizza—the cheese, the spice, the meaty topping—in one delightful, crunchy bite.
• Perfectly Customizable: Use different seasonings or swap out the pepperoni to make them your own (hello, jalapeños or olives!).

Ingredients

All you need to whip up this cheesy snack are a few ingredients you probably already have in your kitchen, and about 15 minutes! Yes, it’s that easy. But first, gather up these essentials:

• Shredded Mozzarella Cheese: This is the base and the star of the show! It melts beautifully and becomes the perfect crispy, chewy “chip.” You need low-moisture, shredded for the best texture.
• Grated Parmesan Cheese: The Parm is key for adding that amazing salty, nutty depth and helping the chips crisp up gorgeously at the edges.
• Italian Seasoning: This dried herb blend (often basil, oregano, rosemary, and thyme) brings the classic, savory Italian flavor that screams “pizza!”
• Garlic Powder: A little bit of garlic powder is essential for boosting the savory flavor and giving it that authentic pizza taste—don’t skip this!
• Mini Pepperoni Slices (or Turkey Pepperoni): These are fantastic for topping because they release a bit of fat as they bake, helping the chips stay moist and adding that signature salty, smoky, meaty punch.
• Pizza Sauce: This isn’t for the chips themselves, but you must have it for dipping! A warm, tangy tomato dip completes the pizza experience.
• Fresh Basil: Finely chopped basil is totally optional, but a final sprinkle of this bright, peppery herb makes these chips look and taste restaurant-quality!

Note: The exact measurements and quantities for all of these wonderful ingredients will be right under this article in the recipe card!

How to Make the Pizza Chips

Get ready to transform cheese into a crunchy, dippable dream! Follow these simple steps and you’ll be snacking in no time.

Step 1: Preheat and Prep the Pan

Preheat your oven to a nice, hot $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$). The high heat is what helps the cheese melt quickly and form those crispy edges. Line a standard baking sheet with parchment paper or a silicone baking mat. Trust me, this is crucial for easy cleanup and making sure the chips don’t stick!

Step 2: Mix the Cheesy Base

In a small bowl, toss together the mozzarella, Parmesan, Italian seasoning, and garlic powder. Give it a good stir until all the shredded cheese is coated with those wonderful spices.

Step 3: Form the Chips

Drop small piles of the cheese mixture onto the prepared baking sheet. You want about 1 tablespoon per pile. Make sure to leave plenty of space between each one—at least a couple of inches—because they will spread out quite a bit as they melt!

Step 4: Add the Pepperoni Topping

Top each little pile of cheese with 2-3 mini pepperoni slices. Press them down just slightly so they stick into the cheese. This step makes them look incredibly cute and adds great flavor!

Step 5: Bake Until Golden

Slide the tray into the preheated oven and bake for 6–8 minutes. Keep a close eye on them! You’ll know they’re done when the cheese has melted completely and the edges are turning a beautiful, appetizing golden-brown color.

Step 6: Cool and Crisp

Remove the tray from the oven, but do not touch the chips yet! Let them cool on the tray for a solid 5–10 minutes. This cooling time is essential—it allows the melted cheese to set up and crisp into a firm, dippable “chip.”

Step 7: Serve and Enjoy

Once the chips are firm and crisp, use a thin spatula to carefully lift them off the paper and transfer them to a serving plate. Serve them warm with a small bowl of pizza sauce for dipping, and if you’re feeling fancy, sprinkle on some freshly chopped basil. Dive in!

Pro Tips for Making the Recipe

• Parchment Paper is a Must: I can’t stress this enough! Trying to peel melted cheese off a regular tray is a nightmare. Use parchment paper or a silicone mat for zero-stress removal.
• Give Them Space: If the cheese piles are too close together, they will melt into one giant, flat mega-chip. Make sure there’s plenty of room for each one to spread out and become its own individual chip.
• Know Your Oven: Oven temperatures can vary, so watch the chips closely after the 6-minute mark. You want golden edges, not burnt ones! If they brown too quickly, lower the temperature slightly next time.
• Get Creative with Toppings: This base is versatile! Instead of pepperoni, try a tiny piece of sliced black olive, a pinch of dried oregano, or a sliver of sun-dried tomato.

How to Serve

The best thing about these savory snacks is how perfectly they mimic the full pizza experience! Here are a few ways to serve them:

• The Classic Dunk: Serve them warm with a side of warm or room-temperature pizza sauce or marinara sauce. A little bowl of ranch dressing is also a killer (if slightly blasphemous) alternative.
• Alongside a Soup or Salad: Since these are salty and crunchy, they make a fantastic, low-carb swap for croutons or bread. Try them alongside a roasted tomato soup or a Caesar salad!
• As an Appetizer: Arrange them artfully on a small platter with the dipping sauce in the middle for a simple, quick appetizer that’s always a hit at parties.

Make Ahead and Storage

Storing Leftovers

These chips are best enjoyed right after they cool, but if you have leftovers, place them in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before storing, or condensation will make them soggy.

Freezing

I don’t recommend freezing these chips, as the thawing process will almost certainly change the texture, making them soft and rubbery instead of crisp. It’s so quick to make a fresh batch, I promise!

Reheating

To bring back their perfect crunch, reheat the chips on a baking sheet in a $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) oven for just 2-3 minutes. Avoid the microwave, which will make them soft.

FAQs

1. Can I use pre-shredded cheese, or should I shred my own?

You absolutely can use pre-shredded cheese for this recipe, and that’s usually the easiest route! The one thing to keep in mind is that pre-shredded cheese often has a starch coating (to prevent clumping), which can sometimes stop the chips from spreading out perfectly. If you find your chips aren’t melting as flat or spreading as nicely, try shredding a block of low-moisture mozzarella yourself next time. Freshly shredded cheese melts into a slightly smoother, flatter chip.

2. Why are my pizza chips not getting crispy, and what can I do to fix them?

The two main reasons your chips aren’t crispy are usually not baking them long enough or not letting them cool completely on the tray. Make sure you bake them until those edges are distinctly golden-brown, which signals that the moisture has cooked out. The cooling step is critical—the cheese will feel soft when it comes out of the oven, and the crispness only develops after it’s been allowed to fully cool and set for 5-10 minutes. If they are still soft, pop them back into the $400^{\circ}\text{F}$ oven for another minute or two and then let them cool fully.

3. Can I make a plain cheese version without any toppings?

Yes, you can easily make a plain, three-cheese chip version, which is just as delicious! You would simply follow the recipe exactly, skipping the step of topping them with pepperoni. The key Italian seasoning and garlic powder are still important for that savory flavor, so be sure to include them. You could also experiment by topping the plain cheese with just a light sprinkle of dried oregano or crushed red pepper flakes for a different but equally fantastic flavor boost.

4. Is there a way to make a larger batch of these chips at once?

To make a bigger batch, your best bet is to use multiple baking sheets and bake them in batches. Trying to crowd too many chips onto one sheet will steam them instead of baking them crisply, resulting in soft, pale chips. If your oven has space, you can bake two trays at once, but be sure to swap their positions halfway through the cooking time (top to bottom, and front to back) to ensure they all brown evenly and get perfectly crispy.