Crisp, savory, and refined, Pizza Chips transform classic pizza flavors into elegant bite-sized crisps. This version of Pizza Chips is thin and golden, with bubbling mozzarella, bright tomato reduction, and an herb finish that lifts each bite. For notes on scaling and dough handling, consult our 14-inch pizza guide to adapt size and portions with confidence.
Why Make This Recipe
- Effortless Yet Elegant: Quick assembly produces a sophisticated appetizer with minimal hands-on time.
- Minimal Ingredients: A short list lets premium components—good olive oil, ripe tomato, fresh basil—shine.
- Impressive Flavor: Concentrated tomato, nutty Parmesan, and crisped cheese create layered textures and savory depth.
This recipe elevates ordinary nacho-style snacks by focusing on texture contrast (paper-thin crunch, molten cheese threads) and a concentrated, caramelized tomato note rather than relying on heavy toppings.
Ingredients
Base
- 12 small rounds of thin pizza dough or flour tortillas, room temperature for 30 minutes (thinner dough crisps better)
- 1 tablespoon extra-virgin olive oil, plus extra for brushing
Sauce
- 1/2 cup tomato passata or strained tomato sauce, reduced to thick syrup-like consistency (see technique note)
- 1 small clove garlic, finely grated
- Pinch of sea salt and freshly ground black pepper
Topping
- 1 cup shredded whole-milk mozzarella, evenly grated (not pre-shredded)
- 2 tablespoons finely grated Parmigiano-Reggiano
- Fresh basil leaves, finely sliced
- Crushed red pepper flakes (optional)
- Finishing drizzle: good olive oil or aged balsamic (optional)
Precision notes: use cold whole-milk mozzarella for better melting, and finely chop herbs to distribute aroma evenly. For portion scaling, reference the 14-inch pizza guide.
How to Make Pizza Chips
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment and set a wire rack above for finishing, if available.
- Mini-tip: A hot oven and a preheated pan produce a faster crisp and prevent soggy bottoms.
- Reduce the sauce: In a small saucepan over medium heat, combine passata, grated garlic, and a pinch of salt. Simmer until thick and glossy, about 8–10 minutes; it should coat a spoon like a syrup. Remove from heat and cool briefly.
- Sensory cue: the aroma shifts from bright tomato to deep, slightly sweet caramel notes.
- Prepare the bases: If using dough, roll very thin and cut into 12 rounds; brush both sides lightly with olive oil. If using tortillas, brush lightly on both sides.
- Mini-tip: Dock lightly with a fork to control bubbling and ensure an even crisp.
- Par-bake: Arrange rounds on the sheet pan and bake 5–7 minutes until edges take on a pale gold. They should feel firm but not fully browned.
- Sensory cue: edges will become dry and slightly blistered.
- Assemble and finish: Spoon about 1 teaspoon of the reduced sauce onto each round, spreading thinly. Sprinkle a light, even layer of mozzarella and a dusting of Parmigiano-Reggiano. Return to the oven and bake 3–5 minutes until cheese melts and forms golden patches. For extra color, broil 30–60 seconds—watch closely.
- Mini-tip: Deglaze any sauce pan with a splash of water to collect concentrated flavor and prevent burning.
- Crisp and dress: Transfer chips to a wire rack to maintain crispness. Scatter sliced basil, finish with a delicate drizzle of olive oil or aged balsamic, and a whisper of red pepper if desired.
- Sensory cue: cheese should be bubbling at rim with crunchy, golden edges and a glossy, slightly sticky sauce center.
How to Serve Pizza Chips
Arrange the chips on a long platter with alternating garnish: microgreens, fine basil chiffonade, and small bowls of extra reduced sauce for dipping. For a refined touch, stack chips in a slight fan so the glossy cheese glints under warm lighting. Pair with a crisp white wine or a lightly tannic rosé to balance the umami.
How to Store Pizza Chips
Cool completely on a wire rack before storing to avoid steam-softening. Keep in an airtight container with a paper towel between layers to absorb residual moisture; store at room temperature up to 24 hours for best texture. To re-crisp, warm on a sheet pan in a 375°F (190°C) oven for 4–6 minutes. Avoid microwaving, which makes them chewy.
Tips to Make Pizza Chips
- Use whole-milk mozzarella and grate it fresh to avoid anti-caking agents that inhibit melting.
- Thinness matters: roll the base as thin as possible for a porcelain-like crisp.
- Reduce the sauce well—concentrated sauce prevents soggy chips and amplifies flavor.
- Work in a single layer during the final bake to ensure even browning and consistent texture.
Variation (if any)
- Sophisticated toppings: swap mozzarella for a mix of fontina and smoked provolone; finish with a sprinkle of truffle salt for luxury.
- Vegetarian upgrade: caramelized shallots and roasted cherry tomato confit instead of conventional sauce.
- Shareboard presentation: serve a trio—classic, herbaceous pesto, and white garlic with rosemary—for an elegant tasting flight.
FAQs
Can I make Pizza Chips gluten-free?
Yes. Use certified gluten-free thin tortillas or a gluten-free pizza dough rolled very thin; adjust baking time as needed since some gluten-free bases brown faster.
How do I prevent soggy chips?
Ensure the sauce is well-reduced and the base is rolled thin. Par-bake the base before adding toppings, and cool on a wire rack after baking to preserve crispness.
Can I prepare components in advance?
Make the reduced sauce and grate the cheese a day ahead. Store sauce refrigerated and rewarm gently; assemble and bake just before serving for optimal texture.
Conclusion
Pizza Chips offer an elevated small-plate experience: delicate, crunchy bases topped with a concentrated tomato sheen, molten cheese, and a fresh herb finish. They bridge casual snacking and refined entertaining with minimal fuss and maximum sensory contrast. If you appreciated the technique here, explore a playful, low-carb take on the idea via Kirbie’s two-ingredient pizza chips. How would you make this dish your own? Comments and photos are welcome—share your variations and plating notes.
Print
Pizza Chips
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crisp, savory, and refined, Pizza Chips transform classic pizza flavors into elegant bite-sized crisps, perfect for any gathering.
Ingredients
- 12 small rounds of thin pizza dough or flour tortillas
- 1 tablespoon extra-virgin olive oil, plus extra for brushing
- 1/2 cup tomato passata or strained tomato sauce
- 1 small clove garlic, finely grated
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 1 cup shredded whole-milk mozzarella
- 2 tablespoons finely grated Parmigiano-Reggiano
- Fresh basil leaves, finely sliced
- Crushed red pepper flakes (optional)
- Good olive oil or aged balsamic for drizzling (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment.
- In a small saucepan, combine passata, grated garlic, and a pinch of salt. Simmer until thick, about 8–10 minutes. Remove from heat and cool briefly.
- If using dough, roll very thin and cut into 12 rounds; brush both sides lightly with olive oil. If using tortillas, brush lightly on both sides.
- Arrange rounds on the sheet pan and bake 5–7 minutes until edges take on a pale gold.
- Spread about 1 teaspoon of the reduced sauce onto each round, then sprinkle mozzarella and Parmigiano-Reggiano.
- Return to the oven and bake 3–5 minutes until cheese melts. For extra color, broil 30–60 seconds.
- Transfer chips to a wire rack. Scatter sliced basil, drizzle with olive oil or balsamic, and add red pepper if desired.
Notes
Cool completely before storing. Keep in an airtight container with paper towels between layers. Re-crisp in a 375°F (190°C) oven for 4–6 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 chips
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg