Low-Carb Pizza Chips
Crispy tortilla chips loaded with cheese and pepperoni — pizza night as a snack
These low-carb pizza chips take all the best parts of pizza — crispy base, melty cheese, pepperoni — and turn them into poppable chips. Low-carb tortilla squares bake up golden and crunchy under a thin layer of sauce and cheese.
Each serving has 9 g of protein and only 3 g net carbs.
Bake: 12 min
Why you'll love these chips
- 9g protein per serving — snack that satisfies
- Only 3g net carbs per serving
- Crispy, cheesy, loaded with pepperoni
- Ready in 22 minutes start to finish
- Perfect for game day or movie night
- Kid-friendly — everyone grabs for these
Health notes
- Low carb: Just 3g net carbs per serving.
- High protein: 9g protein from cheese and pepperoni.
- Sugar-free: No-sugar-added pizza sauce — check labels.
- Portionable: About 5 chips per serving.
Key element — bake on a wire rack
Set a wire rack over the sheet pan and bake the chips on it. Hot air circulates underneath so they crisp all over instead of steaming soggy.
Diabetic-Friendly
Low-Carb Pizza Chips
- Prep10 min
- Total10 min
- Servings6 servings
- Calories160 kcal
Ingredients
Instructions
- Prep. Heat the oven to 375°F. Set a wire rack inside a large sheet pan.
- Cut the chips. Cut each tortilla into 6–8 squares with kitchen scissors or a pizza cutter.
- Arrange. Lay the squares in a single layer on the rack. Brush lightly with olive oil.
- Top. Spread a thin layer of sauce on each square — thin is key. Sprinkle with mozzarella, add a pepperoni, then dust with Italian seasoning, garlic powder, and sesame seeds.
- Bake. Bake 10–12 minutes until the cheese is melted and the edges are golden and crisp. Watch closely at the end.
- Cool. Cool on the rack 5 minutes — they crisp up more as they cool. Serve warm or at room temperature.
Notes & Tips
- Thin sauce layer only — too much sauce is the number one cause of soggy chips.
- Shred mozzarella from a block for the best melt and browning.
- They go from golden to burnt fast — check at the 10-minute mark.
- Cooling on the rack is part of the recipe — don't skip it.
- Make them in batches rather than crowding the rack.
Variations & serving ideas
- Cheese-only: Skip tortillas — bake mounds of parmesan for pure cheese crisps.
- Turkey pepperoni: A leaner option that crisps beautifully.
- Pesto: Swap pizza sauce for pesto for a twist.
- Air fryer: Cook at 375°F for 5–6 minutes in batches.
- Supreme: Add diced bell pepper and black olive slices before baking.
- Margherita: Skip pepperoni — top with fresh basil after baking instead.
- Buffalo chicken: Top with shredded chicken tossed in buffalo sauce and blue cheese.
- Garlic parmesan: Swap sauce for garlic butter and use parmesan instead of mozzarella.
Storage
- Room temp: Up to 2 days (Airtight container; they soften over time)
- Re-crisp: 5 min (375°F oven or air fryer brings back the crunch)
- Freezer: Not recommended (Thawed chips turn soggy)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Total fat | 10 g |
| Sodium | 380 mg |
| Total carbohydrate | 5 g |
| Fibre | 2 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Why are my chips soggy?
Too much sauce, or they baked directly on the pan. Spread the sauce thin and bake on a wire rack so air circulates underneath.
Can I make them in the air fryer?
Yes — 375°F for 5–6 minutes in batches. Don't overcrowd the basket.
Which tortillas work best?
Any large low-carb tortilla. Thinner ones crisp better — check the net carbs on the label.
How do I keep them crispy?
Cool completely on the rack, then store airtight. If they soften, 5 minutes in a hot oven brings back the crunch.
Can I make them without tortillas?
Yes — bake small mounds of parmesan or mozzarella with pepperoni on parchment for pure cheese crisps, about 6–8 minutes.
What sauce should I use?
Any no-sugar-added pizza or marinara sauce. Keep it to a thin layer per chip.
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