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2-ingredient pizza chips

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  • Active Time: 5 minutes

  • Bake Time: 8–12 minutes

  • Total Time: 13–17 minutes

Intensity Levels

  • Skill Level: Beginner

  • Effort: Low

  • Mess Factor: Minimal (1 bowl, 1 baking sheet)

Yield

  • Servings: 2 as a snack, 1 as a hearty solo portion

  • Chip Count: Approximately 12–16 chips, depending on size

Nutrition (Per Serving, based on 2 servings)

Nutritional information is an estimate and will vary based on the specific cheese and toppings used.

  • Calories: 220

  • Fat: 16g

  • Saturated Fat: 9g

  • Carbohydrates: 2g

  • Fiber: 0g

  • Net Carbs: 2g

  • Protein: 18g

  • Sodium: 450mg

  • Calcium: 350mg

Note: These values are for the base recipe using part-skim mozzarella. Using full-fat cheese will increase fat and calorie content slightly but will yield a crispier chip.

Ingredients

The beauty of this recipe is its simplicity. You only need two mandatory ingredients, plus a world of optional toppings to customize the flavor.

The Essentials

  • 1 cup (about 4 oz) finely shredded low-moisture mozzarella cheese

    • Why it works: Low-moisture mozzarella melts beautifully without releasing excess water, which is crucial for achieving a crisp, not soggy, chip. Pre-shredded cheese is convenient, but shredding from a block ensures a better melt and texture due to the absence of anti-caking agents like potato starch or cellulose.

  • 1/4 cup (about 1 oz) finely grated Parmesan cheese

    • Why it works: Parmesan adds a sharp, savory, umami depth that mimics the flavor of pizza. Its lower moisture content also aids in achieving that signature crunch.

Flavor Boosters (The “Pizza” Part)

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon red pepper flakes (optional, for heat)

Toppings (Choose Your Favorite)

  • 20-25 slices of pepperoni, patted dry with a paper towel

  • 2 tablespoons mini pepperoni

  • 2 tablespoons chopped fresh basil (add after baking for freshness)

Instructions

Follow these steps carefully to master the art of the perfect pizza chip. The key is to keep the mounds small and to watch the oven closely at the end—they go from golden to burnt very quickly.

1. Preheat and Prepare

Preheat your oven to 400°F (200°C) . Line a large, rimmed baking sheet with parchment paper. Do not use wax paper or unlined foil. Parchment paper is essential to prevent sticking and ensure even browning.

2. Combine the Base

In a small bowl, combine the shredded mozzarella, grated Parmesan, dried oregano, garlic powder, and red pepper flakes (if using). Toss everything together with your hands or a fork until the cheeses and spices are evenly distributed.

3. Form the Chips

Using a tablespoon measure or a small cookie scoop, portion out mounds of the cheese mixture onto the prepared baking sheet. Space them at least 2 inches apart to allow room for spreading. Gently press down on each mound to flatten it slightly into a disc shape. This helps them bake into a uniform, round chip.

Pro Tip: For perfectly round chips, you can use a silicone mold or the back of a spoon to shape them, but rustic, irregular shapes are just as delicious.

4. Add the Toppings

If using pepperoni slices, place 1-2 slices on top of each cheese mound, pressing down lightly. If you’re using mini pepperoni, simply scatter them over the mounds. This is where you can get creative—think small bits of cooked sausage, sliced olives, or a sprinkle of red onion.

5. Bake to Crispy Perfection

Place the baking sheet in the preheated oven. Bake for 8 to 12 minutes. The total time will depend on your oven and the size of your chips. You’re looking for the edges to be a deep, golden brown and the centers to be lightly browned with the cheese bubbling. The pepperoni should also be crisping at the edges.

Intensity Check: At this temperature, the kitchen will fill with an irresistible aroma of pizza. The intensity of the baking process is moderate—keep a close eye on them for the last 2-3 minutes to prevent burning.

6. Cool to Set (Crucial Step!)

Remove the baking sheet from the oven. Do not attempt to move the chips immediately. They will be pliable and very hot. Let them cool on the baking sheet for 5-10 minutes. As they cool, they will harden and achieve their final, satisfying crunch. Use a thin metal spatula to gently lift them off the parchment paper.

7. Serve

Arrange the cooled pizza chips on a platter. If you opted for fresh basil, chiffonade (thinly slice) the leaves and sprinkle them over the chips for a fresh, aromatic finish. Serve with a side of warm marinara sauce, ranch dressing, or simply enjoy them as they are.

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