Description
These Spooky Baked Halloween Chips are festive, crunchy, and kid-approved! Cut tortillas into ghosts, pumpkins, and bats with Halloween cookie cutters, mist with oil, bake until crisp, and serve with your favorite dips. A quick, lighter alternative to fried chips—perfect for parties, lunchboxes, and movie nights.
Ingredients
Scale
- 4 flour tortillas (use gluten-free or grain-free if needed)
- Spray avocado oil or olive oil
- Salt, to taste
- Halloween cookie cutters (ghosts, pumpkins, bats, skulls)
Instructions
- Preheat: Heat oven to 375°F (190°C). Lightly grease or line a baking sheet.
- Cut Shapes: Use Halloween cookie cutters to punch shapes from tortillas (5–6 cutouts per tortilla). Cut leftover scraps into strips to bake as extra chips.
- Arrange & Mist: Place cutouts on the sheet without overcrowding. Lightly mist with avocado or olive oil spray and sprinkle with salt.
- Bake: Bake 5–7 minutes on the middle rack, rotating the pan once. Watch closely—chips brown quickly.
- Cool: Remove and let cool a few minutes; they will crisp further as they cool.
- Serve: Enjoy warm or at room temperature with salsa, guacamole, pumpkin hummus, queso, or your favorite dips.
Notes
- Crisp factor: Don’t overcrowd the pan; use spray oil for a light, even coat.
- Seasoning ideas: Chili powder, smoked paprika, garlic powder, taco seasoning, everything bagel spice, lime zest & sea salt, or cinnamon sugar for sweet chips.
- Presentation: Serve in a cauldron or on a black tray; label dips with spooky names like “Witch Slime” (guac) or “Lava Sauce” (queso).
- Storage: Cool completely; store airtight at room temp up to 3 days. Re-crisp at 350°F (175°C) for 2–3 minutes if needed.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving