Spooktacular Halloween Chips

Looking for a healthy way to snack on Halloween? Try baking or air frying your own Halloween chips! These snacks are perfect for parties.

Recipe Source Link:https://www.mygingergarlickitchen.com/halloween-chips/

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RECIPE INGREDIENTS

» For Halloween Tortilla Chips

• 4 flour tortillas
• 1 tablespoon Mexican spice blend
• Olive oil
• Halloween paper cutouts/spooky cookie cutter
• Piping tip (for crafting the eyes)

RECIPE INSTRUCTIONS

» Crafting the Spooky Skull Shapes:

1. Start by creating the spooky skull shapes for your tortilla chips. You can use Halloween-themed paper cutouts or a spooky cookie cutter to achieve the desired shapes, including bat's wings, jack-o'-lanterns, witch's hats, and ghost shapes.
2. To make the eyes and mouth, use the piping tip or any small round cutter to create two eye holes. For the mouth, you can also use a small round fluted cutter to shape it without cutting all the way through. Combine 1 tablespoon of Mexican spice blend and 2 tablespoons of olive oil in a small bowl.

» Baking/Air Frying:

1. Preheat your oven or air-fryer to 350°F to 175°C and line a baking sheet with parchment paper. Arrange the prepared tortilla chips on the sheet and brush them with the Mexican spice-infused oil. Bake the chips in the preheated oven for 12-14 minutes or until they achieve a golden brown hue, rotating the pan halfway through to ensure even cooking. Once baked, let the chips to cool on a wire rack. Enjoy your homemade Spooky Halloween tortilla chips with your favorite dips or salsas.

RECIPE NOTES

1. Make sure you do not use high heat, as it can cause the chips to brown too quickly, preventing them from crisping properly.
2. Alternate Deep Fry Method: Heat enough oil in the skillet over medium heat until it is moderately hot. Deep-fry 4 to 5 chips at a time in the hot oil until they turn a golden brown on both sides, which should take about 1 minute per side. Use a slotted spoon to carefully remove the chips from the oil, and place the fried chips on a paper towel to absorb any remaining oil, and continue cooking the remaining chips. Sprinkle them with Mexican spice blend and serve with tomato salsa or guacamole.