Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 13–15 minutes
Intensity Level: Easy (1 out of 5) – Great for kids, beginners, and snack emergencies.
Why You’ll Love This Recipe
Craving pizza but want something crispy, dippable, and shockingly simple? These 2-Ingredient Pizza Chips deliver all the savory, herby, cheesy flavor of a pizza slice in a crunchy chip form. No dough rolling, no yeast, no complicated steps. Just two staples from your fridge, a hot oven, and five minutes of hands-on work. They’re naturally low-carb, gluten-free (if you choose the right cheese), and addictive in the best way.
Intensity Breakdown
| Aspect | Level (1-5) | Notes |
|---|---|---|
| Prep intensity | 1 | Just shredding cheese (if not pre-shredded) and arranging on a tray. |
| Cooking intensity | 1 | Oven does all the work; watch carefully at the end. |
| Skill level | Beginner | No special tools or techniques. |
| Mess factor | 1 | One bowl, one baking sheet, one spatula. |
Ingredients
(Makes about 20–24 chips)
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2 cups (about 200g) finely shredded mozzarella cheese – Pre-shredded is fine, but shredding from a block gives better melt and crisp.
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2 tbsp pizza seasoning – A blend of dried oregano, basil, garlic powder, onion powder, red pepper flakes (optional), and a pinch of salt. Store-bought “pizza seasoning” works perfectly.
That’s it. No flour, no eggs, no oil.
Optional Add-Ins (Still basically 2 ingredients + a freebie)
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Sprinkle of grated Parmesan for extra umami
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Pinch of black pepper or smoked paprika
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For dipping: warm marinara sauce, ranch, or garlic butter
Equipment Needed
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Baking sheet
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Parchment paper (non-negotiable for easy release)
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Small bowl
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Measuring cups/spoons
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Spatula or thin metal turner
Instructions
1. Preheat the oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper. Do not skip parchment – these chips will glue themselves to a bare pan.
2. Mix the two ingredients
In a small bowl, combine the shredded mozzarella and pizza seasoning. Toss with your fingers or a fork until the herbs are evenly distributed.
3. Form the chips
Scoop heaping tablespoon-sized mounds of the cheese mixture onto the parchment paper. Space them about 2 inches apart – they will spread significantly. Gently press each mound into a flat, even circle (about 1½ inches wide). Thinner = crispier.
4. Bake to golden perfection
Bake for 8–10 minutes. The edges will turn deep golden brown, and the centers will look lacy and bubbly. Watch closely after minute 7 – they go from perfect to burnt in 30 seconds.
5. Cool and crisp
Remove the baking sheet from the oven. Let the chips rest on the pan for 2 minutes. They will be soft and floppy straight from the oven but will harden into crispy chips as they cool. After 2 minutes, transfer them to a wire rack to finish cooling (or eat them warm – they’re chewy-crispy and amazing).
6. Serve or store
Serve with marinara for dipping. Store completely cooled chips in an airtight container at room temperature for up to 3 days. To re-crisp: bake at 350°F for 2–3 minutes.
Pro Tips for Perfect Pizza Chips
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Use low-moisture mozzarella. Fresh mozzarella (in water) will release too much liquid and steam the chips instead of crisping them.
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Don’t over-crowd. Overlapping cheese = one giant chewy sheet, not individual chips.
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Parchment, not foil. Foil can stick. Parchment guarantees release.
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Season generously. Two tablespoons of pizza seasoning sounds like a lot, but the cheese is mild. Be bold.
Variations
Spicy Pepperoni Chips – Finely chop 2–3 pepperoni slices and press a tiny piece into the center of each mound before baking.
Everything Bagel Pizza Chips – Replace pizza seasoning with everything bagel seasoning. Dip in cream cheese.
Garlic Parm Chips – Use 1½ tbsp pizza seasoning + ½ tbsp garlic powder, and sprinkle with grated Parmesan after baking.
Nutrition Information
Per serving (4 chips) – Recipe makes about 6 servings (24 chips total).
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 22mg |
| Sodium | 190mg |
| Total Carbohydrates | 2g |
| Dietary Fiber | 0.5g |
| Total Sugars | 0.5g |
| Protein | 9g |
| Calcium | 220mg (17% DV) |
| Iron | 0.4mg (2% DV) |
| Potassium | 35mg |
*% Daily Values (DV) are based on a 2,000-calorie diet. Your values may change depending on your calorie needs and specific cheese brand.*
Allergen alert: Contains dairy (milk). Naturally gluten-free if using certified gluten-free seasonings.
Storage & Reheating
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Room temperature: Airtight container for up to 3 days.
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Do not refrigerate – they will absorb moisture and become soggy.
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To re-crisp: Oven or toaster oven at 350°F for 2–3 minutes. Microwave is not recommended (they turn rubbery).
Frequently Asked Questions
Can I make these in an air fryer?
Yes. Air fry at 350°F for 4–5 minutes. Check at 3 minutes. Use parchment paper liners or a silicone basket.
Can I use cheddar instead of mozzarella?
Yes, but they will taste like cheesy crackers, not pizza. A 50/50 mix of mozzarella and cheddar is delicious.
Why did mine turn out greasy?
Mozzarella releases some oil as it melts. Blot with a paper towel after baking, or use part-skim mozzarella for less grease.
Are these keto?
Absolutely. Less than 2g net carbs per serving.
Final Note from the Kitchen
These 2-Ingredient Pizza Chips are proof that simple doesn’t mean boring. Whether you’re a busy parent, a college student, or just someone who loves pizza-flavored anything, this recipe delivers crunch, satisfaction, and zero fuss. Make a double batch – they disappear fast.
Enjoy responsibly (or irresponsibly – we don’t judge). 🍕✨