🍕 Pizza Chips Recipe
Description
Think of this as pizza’s crispy, bite-sized cousin — all the cheesy, saucy, pepperoni-packed flavor you love, baked into crunchy little chips you can pop like popcorn.
Perfect for camping, parties, movie nights, or a quick snack fix. No dough, no fuss — just a few ingredients, a baking tray (or campfire grate), and a few minutes.
When we made these while camping last summer, the kids (and adults!) devoured them before they even cooled. They’re ridiculously easy — and dangerously addictive.
Ingredients (Makes about 20–24 chips)
- 1 cup shredded mozzarella cheese
- ½ cup mini pepperoni slices (or regular, chopped small)
- 2–3 tbsp pizza sauce (optional for dipping or a light drizzle before baking)
- ½ tsp dried oregano or Italian seasoning
- Optional toppings: sliced black olives, diced bell peppers, cooked sausage crumbles
Instructions
- Preheat oven (or campfire setup)
- Oven: 400°F (200°C)
- Campfire: Prepare a grate or baking sheet over indirect heat.
- Line your tray
Use parchment paper or a silicone baking mat to prevent sticking. - Make cheese piles
Scoop 1–2 tablespoons of shredded cheese into small mounds, spaced 1–2 inches apart. Flatten slightly. - Add toppings
Place 2–3 mini pepperoni slices (or other toppings) on each cheese mound. Sprinkle with oregano. - Bake or grill
- Oven: Bake for 6–8 minutes, until edges are golden brown.
- Campfire: Cover loosely with foil and heat until cheese melts and crisps.
- Cool & serve
Let cool for 2–3 minutes — they’ll crisp up as they cool. Serve plain or with a side of pizza sauce for dipping.
Notes
- Cheese type matters — mozzarella works best, but cheddar, provolone, or a blend can be used for different flavors.
- They shrink slightly as they crisp, so make mounds a bit bigger than you think.
- For camping, use heavy-duty foil and keep the heat indirect to avoid burning.
Tips
- Don’t overload with toppings — too much moisture prevents crisping.
- If you like extra crunch, bake 1–2 minutes longer.
- Store leftovers in an airtight container — re-crisp in the oven or air fryer.
Servings
Yield: ~20–24 chips
Serving Size: About 5 chips
Nutritional Info (per serving, approx.)
- Calories: 180 kcal
- Protein: 11g
- Fat: 14g
- Saturated Fat: 7g
- Carbs: 2g
- Fiber: 0g
- Sodium: 420mg
Benefits
- Low-carb & keto-friendly snack option
- High in protein for satiety
- Kid-friendly and fun to make outdoors
- Quick cooking time — perfect for busy days or camping trips
Q & A
Q: Can I make these ahead of time?
A: Yes, but they’re best eaten fresh. You can store and reheat them in an oven or air fryer.
Q: Can I use turkey pepperoni?
A: Absolutely — it’s a lighter option with less fat.
Q: How do I make them vegetarian?
A: Skip the meat and top with olives, peppers, or mushrooms.
Q: Can I cook them on a campfire without a tray?
A: Yes — use heavy-duty foil directly over the grate. Lightly oil it to prevent sticking.
Q: Can I make them spicy?
A: Add sliced jalapeños or sprinkle chili flakes before baking.