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Spooky Halloween Chips and Salsa

Elevate your Halloween festivities with these fun and festive Spooky Halloween Chips and Salsa. Crunchy chips shaped like pumpkins and ghosts paired with zesty salsa make for an unforgettable snack.
Imprimer la recette Épingler la recette
Préparation 20 minutes
Cuisson 15 minutes
Temps total 35 minutes
Portions: 8 servings
Plat: Appetizer, Snack
Cuisine: American, Mexican
Calories: 150
Ingredients Préparation Notes

Ingrédients
  

For the Chips
  • 10 pieces corn tortillas Can substitute with whole wheat or gluten-free tortillas.
  • 1/4 cup vegetable oil Olive oil or coconut oil can be used as alternatives.
  • 2 tablespoons taco seasoning or salt Use homemade spice blend for a healthier option.
For the Salsa
  • 2 cups fresh diced tomatoes Can substitute with one can of diced tomatoes.
  • 1 small onion, finely chopped
  • 1 piece jalapeño, seeded (optional for spice)
  • 1/4 cup chopped fresh cilantro
  • 1 piece Juice of 1 lime
  • to taste Salt
Optional Toppings
  • to taste Grated cheese
  • to taste Guacamole
  • to taste Sour cream

Préparation
 

Preparation
  1. Clear your countertop and gather all ingredients. Rinse vegetables and measure out spices and oils.
  2. Preheat your oven to 375°F (190°C).
  3. Cut the corn tortillas into spooky shapes such as pumpkins or ghosts using a cookie cutter or knife.
  4. Brush the tortilla shapes with vegetable oil and sprinkle taco seasoning or salt evenly.
Baking
  1. Place the baking sheet in the preheated oven and bake for 10-15 minutes until golden brown and crispy, checking regularly.
Preparing Salsa
  1. In a mixing bowl, combine diced tomatoes, chopped onion, jalapeño (if using), fresh cilantro, lime juice, and a pinch of salt. Stir gently and adjust salt to taste.
Serving
  1. Once chips are crispy, remove from the oven and cool slightly. Serve with salsa and any optional toppings.
  2. Enjoy your Spooky Halloween Chips and Salsa with friends and family.

Notes et conservation

Store leftover chips in an airtight container for 3-4 days. Salsa should be consumed within 3-5 days. Reheat stale chips at a low temperature for crispiness.