Baked Halloween Tortilla Chips
Crispy baked Halloween tortilla chips cut into spooky shapes. An easy 2-ingredient Halloween snack or party food ready in just 8 minutes.
Servings: 4 servings
Calories: 239kcal
Ingredients
- 8 Mini tortilla wraps
- 2 tablespoons of Olive oil
Instructions
- Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Cut the shapes: Use Halloween cookie cutters to cut out shapes from 8 Mini tortilla wraps.
- Arrange the shapes: Put the shapes onto a lined baking tray.
- Add the oil: Lightly brush 2 tablespoons of Olive oil over both sides of the shapes.
- Bake: Put into the oven and cook for 3 minutes. Flip the shapes over and cook for a further 3 minutes.
Notes
- Put the cookie cutters as close together as possible to get more shapes from every tortilla.
- Metal cookie cutters usually cut through tortillas more easily than plastic ones.
- Microwave stubborn tortillas for around 10 seconds to soften them before cutting.
- Don't overdo the oil - a light coating is enough to make the chips crisp.
- Keep the chips in a single layer so they bake evenly. Different sizes and shapes may cook at slightly different speeds, so keep an eye on smaller pieces.
- The chips crisp up further as they cool, so don't worry if they feel slightly soft when first removed from the oven.
- Bake the tortilla offcuts too rather than throwing them away.
- Edible food markers can be used to draw faces onto the completely cooled chips.
- If making these for a party, choose two or three simple shapes rather than lots of intricate cutters. It's much quicker when making a big batch.
Nutrition
Serving: 1portion | Calories: 239kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 580mg | Potassium: 0.1mg | Fibre: 2g | Sugar: 1g | Calcium: 0.1mg | Iron: 0.04mg
See this recipe on the site by scanning this QR code:
