Looking for a hauntingly fun and healthy treat to serve at your Halloween party? These Spooky Baked Halloween Chips are exactly what your spooky season needs. Made with just three simple ingredients, these ghost-shaped chips are gluten-free, vegan-friendly, and baked to crisp perfection. Whether you’re hosting a Halloween bash, prepping festive lunchbox surprises, or just getting into the holiday spirit, this easy recipe offers a creative and wholesome twist on traditional chips.
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Why These Spooky Baked Halloween Chips Are a Must-Try
These Spooky Baked Halloween Chips are more than just adorable — they’re a wholesome alternative to store-bought snacks. They’re made with minimal ingredients, come together in just 15 minutes, and can be customized to suit any taste or dietary preference. Kids love the fun ghost shapes, while adults appreciate the clean ingredients and satisfying crunch. Plus, they pair perfectly with a wide range of dips, making them a festive party favorite.
What You Need to Make These Halloween Chips
• Cassava Tortillas: Provide a neutral, lightly nutty flavor and crisp up beautifully in the oven. Naturally grain-free and perfect for gluten-free or paleo diets.
• Avocado Oil Spray: Helps the chips crisp up without overpowering their flavor. Also contributes healthy fats.
• Sea Salt: Enhances the flavor of the chips and complements the natural tortilla taste.
Fun Swaps for a Boo-tiful Variety
If you’re missing an ingredient or want to switch things up, here are a few easy substitutions:
• Corn or Flour Tortillas: Not paleo-friendly, but they crisp well and work great for a non-restrictive version.
• Olive Oil Spray: A solid alternative to avocado oil with a slightly richer taste.
• Spices Like Smoked Paprika or Garlic Powder: Add depth and extra flavor to your spooky baked Halloween chips.
How to Make Spooky Baked Halloween Chips
- Preheat the Oven: Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Cut the Tortilla Shapes: Using Halloween-themed cookie cutters (ghosts work great!), cut shapes from the cassava tortillas. Try to fit as many as possible onto each tortilla to minimize waste.
- Arrange on the Baking Sheet: Place your spooky shapes in a single layer on the prepared baking sheet. Make sure they don’t overlap for even crisping.
- Lightly Spray with Oil: Spray the tops of the chips with avocado oil. Flip them and spray the other side as well.
- Season Generously: Sprinkle with sea salt or your seasoning of choice.
- Bake: Place the sheet in the oven and bake for 5-7 minutes. Keep a close eye — they cook quickly and can burn fast.
- Cool and Serve: Once golden and crispy, remove them from the oven and let them cool slightly before serving.
Helpful Tips for Hauntingly Good Chips
• Watch Closely: These chips can go from perfectly crisp to burnt in under a minute. Don’t walk away while they bake.
• Double Batch It: They’re so tasty, you’ll wish you made more. Feel free to bake several batches — they store well!
• Keep Them Crisp: Let them cool completely before storing in an airtight container to preserve their crunch.
• Get Creative with Shapes: Ghosts are classic, but bats, pumpkins, or even skulls add variety and fun.
What to Serve With Spooky Chips + Creative Variations
• Dips to Die For: Serve these Spooky Baked Halloween Chips with guacamole, hummus, salsa, or black bean dip for a colorful spread.
• Make It Cheesy: Sprinkle nutritional yeast or finely shredded vegan cheese before baking for extra flavor.
• Sweet & Spicy Twist: Add cinnamon and a pinch of chili powder for a sweet-spicy surprise.
• Meal Prep Friendly: Make ahead and store in an airtight container for up to a week — perfect for school snacks or spooky lunches.
Seasonal Fun with Every Bite
These chips aren’t just a Halloween treat; they’re a celebration of creativity and seasonal joy. Perfect for classroom parties, Halloween movie nights, or festive snack boards, they bring spooky fun without artificial colors, preservatives, or fried oils. Thanks to the use of cassava tortillas, they also cater to gluten-free, grain-free, and vegan diets — making them a universal crowd-pleaser.
By incorporating playful cookie cutters and wholesome ingredients, these Spooky Baked Halloween Chips prove that healthy snacks can be just as fun — and far more satisfying — than sugar-laden treats. Get your little ghosts and ghouls involved in cutting the shapes for a fun, hands-on kitchen activity.
Now that you’ve discovered the easiest way to serve up Halloween spirit with a crunchy twist, it’s time to preheat that oven and get baking. These ghostly goodies will disappear faster than a vampire at sunrise!
Conclusion
Whether you’re throwing a Halloween party, prepping spooky snacks for school, or just getting into the autumn spirit, these Spooky Baked Halloween Chips are a must-have. They’re festive, fast, and family-friendly — perfect for health-conscious households and ghostly gatherings alike. With only three simple ingredients and endless customization options, this recipe delivers both crunch and charm without compromising on nutrition. From ghost-shaped cutouts to flavorful dips, it’s a frightfully fun way to bring Halloween to your table in under 20 minutes. Make them once, and they’ll become a seasonal tradition!
Frequently Asked Questions
Can I make Spooky Baked Halloween Chips ahead of time?
Yes! These chips can be made up to 5 days in advance. Once cooled completely, store them in an airtight container at room temperature to maintain their crispiness. Avoid refrigeration, as it can make them soggy.
What are the best tortillas to use for spooky baked chips?
Cassava tortillas are ideal because they’re gluten-free, paleo-friendly, and crisp up beautifully in the oven. However, you can also use corn, flour, or low-carb tortillas depending on your dietary needs or taste preferences.
How do I keep the chips from burning?
The key is to keep a close eye on them during baking. Since oven temperatures can vary, start checking at the 5-minute mark. Rotate the tray if necessary, and pull them out as soon as they turn golden brown and slightly curled.
Can I use air fryer instead of an oven?
Yes, you can air fry these chips at 375°F (190°C) for 3–5 minutes. Check frequently, as they cook quickly and can burn easily in the smaller, more intense heat environment of an air fryer.
More Relevant Recipes
- Crispy Baked Potato Skins: These golden potato skins deliver the same irresistible crunch as Spooky Baked Halloween Chips, making them a perfect savory party snack or appetizer with endless dip pairing possibilities.
- Loaded Baked Potato Rounds: Packed with flavor and easy to prepare, these potato rounds are ideal for Halloween parties or festive gatherings, much like spooky chips but heartier and cheesy.
- Cream Cheese Stuffed Mini Peppers with Everything Bagel Seasoning: A colorful, crunchy snack that’s healthy, flavorful, and just as playful and kid-friendly as the Halloween chips, with a creamy twist inside each bite.
Spooky Baked Halloween Chips
- Total Time: 12 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Spooky Baked Halloween Chips are fun, festive, and easy to make with just 3 ingredients. These ghost-shaped chips are baked to crispy perfection and are gluten-free, vegan, and paleo-friendly — perfect for Halloween parties, lunchboxes, or healthy snacking.
Ingredients
- 4 cassava tortillas: provide a neutral flavor and crisp texture, ideal for gluten-free and paleo diets
- Avocado oil spray: helps the chips bake to a crispy finish while adding healthy fats
- 1/2 tsp sea salt: enhances the flavor and gives a satisfying savory taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Use ghost-shaped cookie cutters to cut spooky shapes from the cassava tortillas. Fit as many as possible to avoid waste.
- Arrange the tortilla cutouts in a single layer on the baking sheet, making sure they don’t overlap.
- Lightly spray the top of the chips with avocado oil. Flip them and spray the other side as well.
- Sprinkle sea salt evenly over the chips for added flavor.
- Bake for 5–7 minutes, keeping a close eye as they can burn quickly. They should be golden brown and crisp.
- Remove from oven and let them cool slightly before serving with your favorite dip.
Notes
- Use parchment paper to prevent sticking and make cleanup easier.
- Check the chips frequently after 5 minutes to avoid burning.
- You can make a double batch and store in an airtight container for up to 5 days.
- Try other cookie cutter shapes like bats, pumpkins, or skulls for variety.
- Season with smoked paprika or garlic powder for an extra flavor kick.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of batch)
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg