If you’re looking for a fun and festive snack to bring some spooky vibes to your Halloween gatherings, you’re going to adore this Spooky Baked Halloween Ghost Chips Recipe. These cute ghost-shaped chips aren’t just adorable—they’re crispy, light, and perfect for dipping. Plus, they take hardly any time to whip up, which is awesome when you’ve got a house full of little monsters or last-minute guests!
Why You’ll Love This Recipe
- Easy and Quick: You can have these little ghosts baked and ready in less than 15 minutes—perfect for a last-minute spooky snack.
- Customizable: Use gluten-free or grain-free tortillas if you need to, and season lightly for your own twist.
- Fun for All Ages: Kids (and adults!) love shaping these ghosts, making it a great Halloween activity.
- Healthier Alternative: Baked chips mean less oil and guilt but all the crunch you desire.
Ingredients You’ll Need
This recipe uses just a handful of simple ingredients that come together beautifully. The key is choosing good-quality tortillas and a light touch with the oil to keep these chips crisp and tasty.
- Flour tortillas: I like to use soft, fresh tortillas—you can grab gluten-free or grain-free ones depending on your needs.
- Avocado or olive oil spray: This helps the chips crisp up without soaking them in grease—spraying works best, but brushing with oil also does the trick.
- Salt: Just a dash to bring out the flavor; feel free to experiment with smoked or flavored salt for something different.
- Halloween cookie cutter: Picking out a cute ghost shaped cutter makes all the fun happen—if you don’t have one, a knife and a steady hand work too!
Variations
I love switching things up with this Spooky Baked Halloween Ghost Chips Recipe, so feel free to make it your own. Whether it’s by playing with seasonings or choosing alternate tortillas, these chips can fit any spooky snack craving!
- Spiced-Up Chips: Once, I tossed the cutouts with a sprinkle of smoked paprika and a pinch of garlic powder before baking—my family went crazy for that smoky twist!
- Keto-Friendly Version: Grain-free almond flour or coconut flour wraps can work to keep this low-carb; just watch the baking time since they crisp differently.
- Sweet Ghosts: I once tried dusting the chips with cinnamon sugar instead of salt for a sweet treat that pairs perfectly with a warm cup of cider.
How to Make Spooky Baked Halloween Ghost Chips Recipe
Step 1: Shape Your Ghosts
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lightly greasing it to prevent sticking. Working with one tortilla at a time, use your Halloween ghost cookie cutter to carefully cut out ghost shapes. I usually get about 5 to 6 ghosts per tortilla if I nest the cutters close together. Pro tip: arrange your cutouts tightly to minimize scraps, but leave a tiny bit of space so you don’t squish the shapes.
Step 2: Prep for Baking
Lay your ghost cutouts on the prepared baking sheet in a single layer. Lightly spray the tops with avocado or olive oil spray—this is key to crisping them up without making them greasy. Then, sprinkle a very light dusting of salt over each chip. If you’re feeling creative, this is the moment to add extra seasonings.
Step 3: Bake to Perfect Crispiness
Pop the baking sheet into your preheated oven and bake the ghost chips for around 5 to 7 minutes. Keep a close eye on them because tortillas can go from perfectly crisp to burnt quickly! When the edges start to look golden and feel crisp to the touch, they’re ready. Remove and let them cool slightly before serving—they’ll get even crunchier as they rest.
Pro Tips for Making Spooky Baked Halloween Ghost Chips Recipe
- Choose Fresh Tortillas: Fresher tortillas cut and crisp better—stale ones can crack or not crisp as nicely.
- Use Oil Spray Wisely: Instead of dousing the chips, a light spray keeps them crispy and prevents sogginess.
- Watch the Oven Closely: Since baking times can vary, I stay nearby the first few times to avoid overbaking.
- Save Tortilla Scraps: Don’t toss the leftover tortilla bits—toast them quickly with seasoning for a fun crunchy snack.
How to Serve Spooky Baked Halloween Ghost Chips Recipe
Garnishes
I love sprinkling just a little extra flaky sea salt or even a pinch of smoked paprika on top right after baking for an eye-catching finish. Sometimes I add a tiny drizzle of melted cheese or a little dollop of sour cream shaped like ghost eyes for extra fun.
Side Dishes
These ghost chips go perfectly alongside dips like fresh tomato salsa, guacamole, or even my favorite cozy Pumpkin Taco Soup—especially for a Halloween party where you want themed dishes that taste amazing.
Creative Ways to Present
One Halloween, I arranged these chips spiraling out from a bowl of spooky black bean dip, surrounded by fake spider web decorations on the serving tray—it was a hit! You could also stack them in a haunted “ghost bowl” or use little graveyard picks to serve.
Make Ahead and Storage
Storing Leftovers
I store leftover ghost chips in an airtight container at room temperature to keep them crisp. If you notice they lose crunch, giving them a few minutes in the oven or toaster oven refreshes them perfectly.
Freezing
While I haven’t frozen these chips often, you can freeze unbaked cutouts flat on a baking sheet, then transfer to a sealed bag. When ready, bake straight from frozen, adding a minute or two for crispiness.
Reheating
Reheat the chips in a dry pan or oven at 350°F for just a couple of minutes to bring back their crunch without drying them out. Avoid microwaving—chips usually turn chewy that way.
FAQs
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Can I use corn tortillas instead of flour tortillas for this recipe?
Yes, you can! Corn tortillas work well too, but their texture can be a bit more delicate, so watch baking time closely as they may crisp faster or burn if not monitored. Also, fresh corn tortillas tend to cut better than stale ones.
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Do I need to flip the chips while baking?
Flipping is usually not necessary since the chips bake quickly and get crisp on top, but if you want extra-even browning, flipping halfway through can help—just handle them gently to avoid breaking your cute ghost shapes.
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What dips pair best with these spooky ghost chips?
Classic salsa and guacamole are perfect, but also try creamy pumpkin dip, black bean dip, or even a cheesy queso for a fun seasonal twist. Lots of options to make your snack table festive and tasty!
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Can I make these chips ahead of time for a party?
Absolutely! Bake them a few hours ahead and store airtight at room temperature. Just reheat briefly in the oven before serving to bring back that wonderful crunch and warmth.
Final Thoughts
I absolutely love how this Spooky Baked Halloween Ghost Chips Recipe turns out every single time. It’s such a simple, charming way to add that eerie yet playful touch to your Halloween spread, and the best part is how quickly you can make them. Whether you’re crafting with kids or just want a quick festive snack, these ghost chips never disappoint. I hope you try them out and add your own twists! Trust me, they’ll become a Halloween favorite in your house, just like they are in mine.
Print
Spooky Baked Halloween Ghost Chips Recipe
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Spooky Baked Halloween Chips are a fun and festive snack perfect for Halloween gatherings. Made with flour tortillas cut into ghost shapes, lightly sprayed with avocado or olive oil, and baked to crispy perfection. They’re a healthier alternative to traditional chips and perfect for dipping in salsa, guacamole, or hearty soups.
Ingredients
Chips
- 4 flour tortillas (gluten-free or grain-free, as needed)
- Avocado or olive oil spray
- Salt, to taste
- Halloween ghost-shaped cookie cutter
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and lightly grease a cookie sheet to prevent sticking.
- Cut Tortillas: Working with one tortilla at a time, use a ghost-shaped cookie cutter to cut out shapes. You can usually cut 5-6 ghosts per tortilla by placing shapes close together to minimize waste.
- Prepare Chips for Baking: Transfer the cut tortilla ghosts to the prepared baking sheet. Lightly spray the chips with avocado or olive oil spray for a subtle crispiness and sprinkle with salt to taste.
- Bake: Place the baking sheet in the oven and bake for 5-7 minutes until the chips turn crispy and slightly golden but not burnt.
- Serve: Remove from the oven and serve warm alongside your favorite dips like salsa, guacamole, or pumpkin taco soup for a festive treat.
Notes
- Use 100% avocado oil or olive oil spray without additives or propellants for the best flavor and health benefits.
- If you can’t find oil spray, brush the chips and baking tray lightly with oil using a pastry brush.
- Keep an eye on the chips while baking to avoid burning, as cooking times can vary based on oven variations.
- For a fun party presentation, try other Halloween cookie cutters like bats or pumpkins.
Nutrition
- Serving Size: 1 serving (1 tortilla worth of chips)
- Calories: 90
- Sugar: 0.2 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
