Crispy Pizza Chips

Crispy Pizza Chips are the kind of snack that appears when a pizza craving and a crunchy chip craving meet in the middle. They are golden tortilla triangles topped with pizza sauce, mozzarella, pepperoni, oregano, garlic powder, and just enough salt to make every bite taste like a tiny piece of crispy pizza.

This is the snack I think about on movie nights, game days, late-night kitchen raids, and those afternoons when everyone wants something fun but nobody wants to wait for delivery. They come together fast, bake quickly, and disappear almost as soon as the tray hits the counter.

The idea is simple, but the result is ridiculously satisfying. Flour tortillas get cut into triangles, lightly sprayed with olive oil, salted, and baked until they start to crisp.

Then each chip gets a small dab of pizza sauce, a sprinkle of mozzarella, a little pepperoni, and the classic pizza-shop flavors of oregano and garlic powder. Another quick trip to the oven melts the cheese and turns the whole tray into a crunchy, cheesy snack.

The secret is restraint. A little sauce gives flavor, but too much sauce makes the chips soft.

A light hand with the cheese also helps. Enough mozzarella gives that melty pizza feeling, but giant cheese piles can slide off when baked.

These chips are endlessly adaptable. Make them classic with pepperoni, veggie-loaded with peppers and olives, smoky with BBQ chicken, spicy with jalapeños, or party-style with a mix of toppings across the tray.

Crispy Pizza Chips are quick, customizable, kid-friendly, and perfect for sharing. They give you all the comfort of pizza in a snackable, bite-sized form with that irresistible crunch that keeps everyone reaching for one more.

Why You’ll Love Pizza Chips

These pizza chips are fast. They go from oven to table in about 20 minutes.

They are kid-approved. The small crispy pieces are fun to eat and easy to customize.

They are great for parties. A tray of cheesy pizza chips disappears quickly.

They use simple ingredients. Flour tortillas, mozzarella, sauce, pepperoni, oregano, garlic powder, olive oil spray, and salt do the work.

They are crispier than regular pizza. The tortilla base gives each bite a golden crunch.

They are easy to change. Use mushrooms, peppers, pineapple, BBQ chicken, vegan toppings, breakfast toppings, or Mediterranean flavors.

Recipe Details

This recipe bakes at 375°F (190°C). The oven should be fully preheated before the tortilla triangles go in.

The base uses 4 large flour tortillas. Burrito-sized tortillas work best because they hold up to toppings without getting soggy too quickly.

Each tortilla is cut into 8 triangles. This gives them a pizza-slice shape and makes them easy to snack on.

The first bake is 5 minutes. This helps the tortilla triangles crisp before toppings are added.

The sauce amount is ½ cup pizza sauce. Marinara can work in a pinch if stirred to loosen.

Use about ¼ teaspoon sauce per chip. Too much sauce can make the chips limp.

The cheese is 1 cup shredded mozzarella. Do not pack it down when measuring so the coverage stays light and fluffy.

The topping is ½ cup sliced pepperoni, about ⅛-inch thick. Other toppings can be used instead.

The seasonings are 1 teaspoon dried oregano and ½ teaspoon garlic powder. Rub the oregano between your fingers before sprinkling to wake up the flavor.

Ingredients

For the Crispy Pizza Chips

• 4 large flour tortillas
• 1 cup shredded mozzarella cheese
• ½ cup pizza sauce
• ½ cup sliced pepperoni
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Olive oil spray
• Salt to taste

Optional Swaps, Toppings, and Serving Ideas

• Burrito-sized flour tortillas
• Marinara
• Diced bell peppers
• Black olives
• Sautéed mushrooms
• Pineapple
• BBQ sauce
• Shredded chicken
• Red onions
• Smoked gouda
• Scrambled eggs
• Crumbled bacon
• Cheddar cheese
• Sliced jalapeños
• Red pepper flakes
• Ranch
• Dairy-free cheese
• Plant-based pepperoni
• Roasted garlic
• Caramelized onions
• Hummus
• Feta cheese
• Kalamata olives
• Tzatziki
• Pesto
• Garlic butter
• Extra pizza sauce for dipping

Ingredient Notes

Flour tortillas are the best base for these chips. They have the right balance of flexibility and crispness.

Burrito-sized tortillas work especially well. They are large enough to cut into sturdy triangles.

Corn tortillas are not recommended here. They can be too thin and brittle, and they may burn or break instead of turning into the intended pizza chip texture.

Mozzarella gives the chips that classic melted pizza topping. Sprinkle it evenly so every piece gets a little cheese.

Pizza sauce brings the tangy tomato flavor. Use a tiny amount on each chip to avoid sogginess.

Marinara can be used if you do not have pizza sauce. Stir it first so it spreads more easily.

Pepperoni gives the classic pizza flavor. The slices should be about ⅛-inch thick.

Dried oregano adds that familiar pizzeria aroma. Rubbing it between your fingers helps release the flavor.

Garlic powder brings savory depth. It is a small ingredient, but it makes the chips taste more like pizza.

Olive oil spray helps the tortilla triangles crisp without becoming greasy. Use a light mist, not a heavy coating.

Salt finishes the chip base. Flaky sea salt works, but regular salt can also be used.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Pepperoni Pizza Chips

Use flour tortilla triangles, pizza sauce, mozzarella, pepperoni, oregano, garlic powder, olive oil spray, and salt. This gives the full classic pizza chip flavor.

Bake once for crispness and again after topping. Serve hot.

Veggie-Loaded Pizza Chips

Swap pepperoni for diced bell peppers, black olives, or sautéed mushrooms. These toppings add color and flavor.

Use small pieces so they stay on the chips. Keep toppings light to protect crispness.

Pineapple Pizza Chips

Add pineapple pieces for a sweet and savory version. Use just a small amount.

Too much juicy pineapple can soften the chips. Keep the pieces small and well distributed.

BBQ Chicken Pizza Chips

Skip the pizza sauce and brush the triangles with BBQ sauce instead. Top with shredded chicken, red onions, and smoked gouda.

This version tastes smoky and sweet. Use a light layer of sauce to keep the chips crisp.

Breakfast Pizza Chips

Top with scrambled eggs, crumbled bacon, and cheddar cheese. This turns the chips into a fun brunch snack.

Add the toppings lightly so the tortilla base stays crisp. Serve warm.

Spicy Pizza Chips

Add sliced jalapeños or a pinch of red pepper flakes with the oregano. These chips have a little kick.

Serve with ranch for dipping. It cools the heat.

Vegan Pizza Chips

Use dairy-free cheese and plant-based pepperoni. You can also use roasted garlic and caramelized onions.

Bake until the dairy-free cheese is melted as much as possible. Watch closely.

Mediterranean Pizza Chips

Use hummus instead of pizza sauce. Top with feta cheese and kalamata olives.

After baking, drizzle with tzatziki. Add the tzatziki after baking so the chips do not soften too soon.

Pesto Pizza Chips

Use pesto instead of pizza sauce. Add mozzarella and your favorite light toppings.

Pesto has a strong flavor, so use just a little. Bake until the cheese melts.

Garlic Butter Pizza Chips

Use a smear of garlic butter instead of pizza sauce. Add cheese and toppings as desired.

This version tastes rich and savory. Keep the layer thin.

Snack Sampler Tray

Use different toppings on different sections of the tray. This is great for parties when everyone wants something different.

Keep a little space between chips. The toppings should not overlap too much.

Why This Recipe Works

This recipe works because the tortillas are partially baked before the toppings are added. That first bake gives them a crisp foundation.

The sauce amount stays small. About ¼ teaspoon per chip adds flavor without making the tortilla soggy.

Mozzarella melts quickly, which is perfect for the short final bake. It gives the chips a cheesy pizza finish.

Pepperoni adds classic pizza flavor in small bites. Thin slices work well because they heat quickly.

Oregano and garlic powder give the chips that pizza-shop aroma. The seasonings make the snack taste more complete.

Olive oil spray helps the tortilla triangles turn golden without weighing them down. Heavy oil would make them greasy.

A single layer is essential. If the chips overlap, they steam instead of crisping.

The recipe is also flexible because the tortilla chip base can support many flavors. As long as toppings stay light, the chips stay crunchy.

Directions

Step 1: Preheat the Oven

Preheat the oven to 375°F (190°C). Let it get fully hot before baking.

A properly heated oven helps the tortillas crisp quickly. This is important for the first bake.

Step 2: Prepare the Baking Sheet

Set out a baking sheet. Use more than one sheet if needed.

The tortilla pieces need space. Crowding can make them steam instead of crisp.

Step 3: Stack the Tortillas

Stack 4 large flour tortillas on a cutting board. Burrito-sized tortillas work best.

Stacking them makes cutting faster. Keep the edges lined up as much as possible.

Step 4: Cut Into Triangles

Cut each tortilla into 8 triangles. Use a sharp knife or kitchen scissors.

Try to keep the pieces roughly the same size. Even pieces bake more evenly.

Step 5: Arrange in a Single Layer

Lay the tortilla triangles on the baking sheet in a single layer. Do not overlap them.

If the triangles touch too much, they will not crisp properly. Use two trays if needed.

Step 6: Spray With Olive Oil

Mist the tortilla triangles lightly with olive oil spray. Do not drizzle heavily.

A light coating helps the chips crisp. Too much oil can make them greasy.

Step 7: Add Salt

Sprinkle the tortilla pieces with salt to taste. Use a light hand.

The salt seasons the chip base. More flavor will come from the toppings.

Step 8: First Bake for Crispiness

Bake the tortilla triangles for 5 minutes. The edges should start to curl and turn lightly golden.

Keep an eye on them because ovens can vary. If baking multiple trays, rotate them halfway for even browning.

Step 9: Remove the Tray

Take the baking sheet out of the oven carefully. The chips will be hot.

Leave the oven on. The chips are going back in once topped.

Step 10: Add a Small Amount of Sauce

Add about ¼ teaspoon pizza sauce to each chip. Spread it lightly.

Do not use too much sauce. Too much sauce will soften the chips.

Step 11: Add Mozzarella

Sprinkle shredded mozzarella over each chip. Use enough for melty coverage but avoid big mounds.

Even cheese distribution works best. Cheese piles can slide off as they melt.

Step 12: Add Pepperoni

Add sliced pepperoni or your chosen toppings. Keep the pieces small enough to fit on the chips.

Do not overload the triangles. Toppings should enhance the crunch, not bury it.

Step 13: Season the Chips

Sprinkle dried oregano over the chips. Rub it between your fingers first to wake up the flavor.

Add garlic powder evenly. These seasonings create the pizza-shop aroma.

Step 14: Bake Again

Return the tray to the oven. Bake for another 5 minutes.

The cheese should be melted and bubbly. The chips should stay crisp around the edges.

Step 15: Broil Briefly if Desired

For extra browning, broil for about 30 seconds at the end. Watch closely.

The chips can go from golden to charred quickly. Do not walk away.

Step 16: Cool Briefly

Let the pizza chips cool for a short moment on the tray. The cheese will be very hot.

They crisp slightly as they settle. Do not wait too long because they are best hot.

Step 17: Serve With Dips

Pile the chips onto a platter. Serve with extra pizza sauce or ranch for dipping.

They are best eaten right away. The crunch is strongest fresh from the oven.

Step 18: Reheat Leftovers Correctly

If you have leftovers, store them airtight at room temperature for up to 1 day. They will lose some crunch.

To revive them, reheat at 350°F for 3 to 4 minutes on a baking sheet. Do not microwave because it makes them soggy.

Serving Ideas

Serve Crispy Pizza Chips straight from the oven. They are at their best when the cheese is hot and the tortilla edges are crisp.

Pile them on a platter for game day. Add a bowl of pizza sauce on the side for dipping.

Serve them for movie night. They are easy to grab and share.

Offer ranch with spicy versions. It cools jalapeños and red pepper flakes.

Make a mixed topping tray for parties. Use different toppings on different sections.

Serve smaller pieces for kids or crowds. Smaller chips can crisp faster and feel more snackable.

Use them for after-school snacks. They are quick and fun.

Make them as a late-night treat when pizza sounds good but delivery feels like too much. They satisfy that cheesy craving fast.

Storage

Pizza chips are best eaten fresh. They begin losing crunch after about an hour.

If leftovers happen, store them in an airtight container at room temperature for up to 1 day. Expect some softening.

Do not refrigerate if you want the best leftover texture. Moisture can make them softer.

Do not store them with dipping sauce. Sauce will make them soggy.

Keep layers separated if stacking. Parchment can help.

The topping may soften the chip base over time. This is normal.

For best results, reheat in the oven. That brings back some crunch.

Reheating

Reheat leftover pizza chips at 350°F for 3 to 4 minutes. Spread them on a baking sheet in a single layer.

The oven helps crisp the tortilla base again. Watch closely so the cheese and edges do not burn.

Do not use the microwave. Microwaving makes the chips soft.

A toaster oven can also work if you are reheating a small amount. Keep them in one layer.

Serve reheated chips right away. They soften again as they sit.

Add fresh toppings only after reheating if using something cool like ranch or tzatziki. Wet toppings should not go into the oven.

If the chips were heavily sauced, they may not crisp fully again. Light sauce gives the best leftovers.

Make-Ahead

You can cut the tortillas ahead of time. Store the triangles covered until ready to bake.

You can also prep toppings ahead. Slice pepperoni, dice vegetables, shred cheese, and portion sauce.

Do not assemble the chips too early. Sauce will make the tortillas soft.

Bake and top the chips shortly before serving. The 10-minute bake is worth it for crispness.

For parties, keep toppings ready and bake fresh batches as needed. This keeps every tray hot and crunchy.

If using multiple trays, rotate them halfway during the first bake. Even browning matters.

Make-ahead prep works best when only the cutting and topping prep are done early. Assembly should happen last minute.

Helpful Notes for Best Results

Use flour tortillas, not corn tortillas. Flour tortillas have the right chew-to-crisp texture.

Do not skip the first bake. It is what gives the chips their crunch.

Use only a tiny amount of sauce on each chip. Think light coating, not thick topping.

Keep the tortilla triangles in one layer. Crowding causes steaming.

Sprinkle cheese evenly. Big mounds of mozzarella can slide off.

Set a timer. At 375°F, these chips can go from golden to burnt quickly.

If using multiple trays, rotate them halfway. Ovens can bake unevenly.

One serving of about 8 chips is around 220 to 250 calories, depending on toppings.

Variations

Classic Crispy Pizza Chips

Use flour tortilla triangles, pizza sauce, mozzarella, pepperoni, oregano, garlic powder, olive oil spray, and salt. This gives the full pizza chip experience.

Bake once to crisp and again to melt. Serve hot.

Veggie Pizza Chips

Use diced bell peppers, black olives, or sautéed mushrooms instead of pepperoni. These add color and flavor.

Keep vegetable pieces small. Too much topping can soften the chips.

Pineapple Pizza Chips

Add small pineapple pieces. They give a sweet contrast.

Use lightly so the chips do not get wet. Bake until the cheese melts.

BBQ Chicken Pizza Chips

Use BBQ sauce instead of pizza sauce. Top with shredded chicken, red onions, and smoked gouda.

This version tastes smoky, sweet, and savory. Keep the sauce layer thin.

Breakfast Pizza Chips

Top with scrambled eggs, crumbled bacon, and cheddar cheese. This makes a fun breakfast-style chip.

Serve immediately. Eggs can soften the base if they sit too long.

Spicy Jalapeño Pizza Chips

Add sliced jalapeños and red pepper flakes. This gives the chips heat.

Serve with ranch for dipping. The ranch balances the spice.

Vegan Pizza Chips

Use dairy-free cheese and plant-based pepperoni. Roasted garlic and caramelized onions also work well.

Watch the melt carefully. Dairy-free cheese can behave differently.

Mediterranean Pizza Chips

Use hummus instead of sauce. Add feta and kalamata olives.

Drizzle tzatziki after baking. Do not bake the tzatziki.

Pesto Mozzarella Pizza Chips

Use pesto instead of pizza sauce. Add mozzarella and light toppings.

Use just a little pesto. It has strong flavor and oil.

Garlic Butter Pizza Chips

Use a smear of garlic butter instead of sauce. Add cheese and toppings.

This version is buttery and savory. Serve hot.

Snack Sampler Pizza Chips

Make several flavors on one tray. This is ideal for parties.

Group similar toppings together. That way everyone can choose their favorite.

Troubleshooting

The Chips Turned Soggy

Too much sauce may have been used. Use about ¼ teaspoon per chip.

Skipping the first bake can also cause sogginess. Always bake the tortilla triangles first.

The Chips Burned

The oven may run hot, or the chips may have baked too long. Set a timer.

Watch closely during broiling. Thirty seconds can be enough.

The Cheese Slid Off

The cheese may have been piled too high. Sprinkle it lightly and evenly.

Too much sauce underneath can also make the cheese slide. Keep the sauce thin.

The Toppings Fell Off

The chips may have been overloaded. Use small toppings and light amounts.

Press toppings gently into the cheese before baking if needed. Do not crush the chips.

The Tortillas Did Not Crisp

They may have overlapped on the tray. Arrange in a single layer.

Use two trays if needed. Air needs to reach the tortilla edges.

The Chips Browned Unevenly

The pieces may have been different sizes, or the tray may not have been rotated. Cut similar sizes.

Rotate trays halfway if using more than one. Ovens can have hot spots.

The Pizza Sauce Was Too Thick

Stir the sauce before using. Marinara can also be stirred to loosen.

Use only a small dab on each chip. Thick sauce can weigh them down.

The Chips Lost Crunch After Sitting

This is normal. Pizza chips are best fresh.

Reheat at 350°F for 3 to 4 minutes to bring back some crispness. Avoid the microwave.

The Broiler Charred Them

Broiling happens fast. Watch the chips the whole time.

Use only about 30 seconds if broiling. Pull them as soon as the cheese browns.

The Party Batch Got Limp

The chips may have sat too long with toppings. Bake in fresh batches if possible.

Keep components ready and assemble last minute. That keeps them crisp.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

No, corn tortillas are not recommended for this recipe. They are too thin and brittle for this style of pizza chip.

They may burn or break into small shards. Flour tortillas have the right chew-to-crisp balance.

How long do Pizza Chips stay crispy?

They are crispiest right out of the oven. After about an hour, they start losing crunch.

If storing, keep them airtight at room temperature for up to 1 day. Reheat in the oven to revive them.

Can I prep these ahead for a party?

You can cut the tortillas and prep toppings ahead. Assemble and bake at the last minute.

This keeps the chips from turning limp. The quick bake is worth doing fresh.

What if I do not have pizza sauce?

Use marinara, pesto, or a smear of garlic butter. Each option gives a different flavor.

Use a light amount no matter which sauce you choose. Too much sauce softens the chips.

Can I make these spicy?

Yes, add sliced jalapeños or red pepper flakes. You can also serve them with ranch for dipping.

Add the spicy toppings before the final bake. Watch that they do not overload the chips.

Can I make them vegan?

Yes, use dairy-free cheese and plant-based pepperoni. Roasted garlic and caramelized onions are also great vegan toppings.

Bake until the cheese is melted as much as possible. Serve right away.

Can I use other cheeses?

Yes, mozzarella is classic, but smoked gouda works well for BBQ chicken chips, cheddar works for breakfast chips, and feta works for Mediterranean chips.

Use cheeses that match your toppings. Keep the amount light enough to melt properly.

How do I keep them crispy?

Use a single layer, avoid heavy sauce, do the first bake, and do not overload the toppings. Serve right away.

For leftovers, reheat in a 350°F oven for 3 to 4 minutes. Do not microwave.

Why This Recipe Works So Well

Crispy Pizza Chips work because the tortillas bake into a crunchy base before any toppings are added. That first bake protects the texture.

The sauce is added sparingly. A tiny amount gives pizza flavor without turning the base soft.

Mozzarella melts quickly and creates that familiar pizza topping. Pepperoni brings the classic savory bite.

Oregano and garlic powder make the chips smell and taste like pizza. Those seasonings matter.

Olive oil spray helps the tortillas crisp without becoming heavy. Salt adds the final chip-like flavor.

The recipe also works because the chips are small. Each triangle gets crispy edges, melty cheese, and a little topping.

The second bake is short. It melts the cheese without ruining the crunch.

Most of all, these chips work because they are flexible. They turn whatever toppings you have into a fast, crunchy, cheesy snack.

Final Thoughts

Crispy Pizza Chips are made with large flour tortillas, shredded mozzarella cheese, pizza sauce, sliced pepperoni, dried oregano, garlic powder, olive oil spray, and salt. The tortillas are cut into triangles, baked once for crunch, topped lightly, and baked again until the cheese is melted and bubbly.

Serve them hot with pizza sauce or ranch, make party trays with different toppings, or turn them into BBQ chicken, veggie, breakfast, spicy, vegan, Mediterranean, pesto, or garlic butter versions. With their 375°F bake, 5-minute first crisping bake, 5-minute final bake, optional 30-second broil, 1-day room-temperature storage, 350°F oven reheat for 3 to 4 minutes, and no-microwave rule, these Pizza Chips are fast, crunchy, customizable, and perfect for every pizza craving that needs a snackable twist.

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Pizza Chips

Crispy, cheesy, saucy, and quick to make, these Pizza Chips turn flour tortillas into warm snack-sized triangles topped with pizza sauce, mozzarella, pepperoni or favorite pizza toppings, oregano, and garlic powder. They bake in two short rounds for a simple Italian-style snack that is crunchy at the edges and melty on top.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Course: Snack
• Cuisine: Italian
• Servings: 4 servings

Ingredients

For the Pizza Chips

• Salt to taste
• Olive oil spray
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ cup sliced pepperoni or your favorite pizza toppings
• ½ cup pizza sauce
• 1 cup shredded mozzarella cheese
• 4 large flour tortillas

Instructions

Step 1: Preheat the Oven

Preheat the oven to 375°F (190°C). Cut the flour tortillas into small triangles.

Try to keep the triangles similar in size so they bake evenly. These tortilla pieces will become the crispy base for the pizza toppings.

Step 2: Arrange and Spray the Tortillas

Arrange the tortilla triangles on a baking sheet. Spray them lightly with olive oil spray.

Spread the triangles out so they have space to crisp. A light coating of olive oil spray helps them bake into chip-like pieces.

Step 3: Season and First Bake

Sprinkle salt over the tortilla triangles. Bake for 5 minutes.

This first bake helps the tortillas firm up before the toppings are added. Remove them from the oven after the 5-minute bake.

Step 4: Add the Pizza Toppings

Top each triangle with pizza sauce, shredded mozzarella cheese, sliced pepperoni or your favorite pizza toppings, dried oregano, and garlic powder.

Use a small amount of sauce on each chip so the tortilla stays crisp. Spread the cheese and toppings evenly across the triangles.

Step 5: Bake Again

Return the baking sheet to the oven. Bake for another 5 minutes, or until the cheese melts.

The chips should be warm, crisp, and topped with melted mozzarella. Watch near the end so the tortilla edges do not overbake.

Step 6: Serve Warm

Serve the Pizza Chips warm. Divide into 4 servings.

They are best eaten right after baking while the tortillas are crisp and the cheese is melted.

Serving Suggestions

Serve Pizza Chips warm as a quick snack, appetizer, or easy party bite. The flour tortilla triangles, pizza sauce, mozzarella, pepperoni or favorite pizza toppings, oregano, and garlic powder give each piece a simple pizza-style flavor.

This recipe makes 4 servings, making it easy to share from a baking sheet or arrange on a snack platter. Use pepperoni for a classic version, or use your favorite pizza toppings as listed.

For the best texture, serve immediately after the second bake. The chips taste best while the cheese is melted and the tortilla bases are still crisp.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Tortilla Tip

Use 4 large flour tortillas and cut them into small triangles. Keep the pieces similar in size so they bake evenly.

First Bake Tip

Spray the tortilla triangles lightly with olive oil spray, sprinkle with salt to taste, and bake for 5 minutes before adding toppings.

Sauce Tip

Use ½ cup pizza sauce. Add it lightly to each triangle so the chips do not become too soft.

Cheese Tip

Use 1 cup shredded mozzarella cheese. Bake until the cheese melts during the second 5-minute bake.

Topping Tip

Use ½ cup sliced pepperoni or your favorite pizza toppings. Keep the toppings small enough to fit on the tortilla triangles.

Baking Tip

Bake at 375°F (190°C) for 5 minutes before topping, then bake for another 5 minutes after adding the sauce, cheese, pepperoni, oregano, and garlic powder.