Description
Turn simple tortillas into crunchy mini-pizzas in minutes. These bite-size chips are endlessly customizable and ready in about 15 minutes — perfect for parties, movie nights, or a speedy snack.
Ingredients
Scale
Base
- 4 tortillas (use corn for extra crunch or flour for a softer chip)
- 1 cup pizza or marinara sauce (thicker styles help keep things crisp)
Toppings
- 1 cup shredded mozzarella (mix in cheddar, provolone, or Parmesan if you like)
- ~1 cup mixed toppings (pepperoni, sliced bell pepper, olives, cooked bacon, etc.)
Seasoning
- 1 tsp dried Italian herbs (oregano, basil blend)
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional, for heat)
Instructions
- Heat the oven to 400°F (200°C) and line a baking tray with parchment.
- Cut each tortilla into even pieces — triangles or squares work best so everything bakes uniformly.
- Lay the tortilla pieces flat in a single layer on the prepared tray, leaving a little space between them.
- Spoon a thin smear of sauce onto each piece; too much sauce makes the chips soggy, so keep it light.
- Scatter shredded mozzarella over the sauced chips, then top with your chosen mix-ins. Don’t mound toppings too high.
- Sprinkle the herbs, garlic powder, and red pepper flakes across the tray for an extra flavor pop.
- Bake 10–12 minutes, until the cheese is melted and the edges of the tortillas are golden and crisp. Keep an eye on them — they brown fast.
- Remove from the oven and let cool a couple minutes so the chips firm up, then serve warm.
Notes
- Storage
- Let cooled chips come to room temperature, then store in an airtight container for up to 3 days. To keep them longer, freeze flat in a single layer, then transfer to a freezer bag for up to 2 months; re-crisp in a hot oven for a few minutes before serving.
Nutrition
- Serving Size: 1serving
- Calories: 150kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg