These Halloween tortilla chips are crispy little pumpkins, ghosts and bats cut from low carb tortillas, brushed with oil and baked (or air fried) until golden. They take about 20 minutes, cost next to nothing, and turn any bowl of dip into a proper Halloween party snack.
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I've made my Low Carb Tortilla Chips for years, and one October, just as I was about to slice the wraps into plain old wedges, I grabbed the Halloween cookie cutters instead. The kids thought it was the best thing ever, and honestly, so did I. Halloween shaped chips taste exactly like regular chips, but somehow they disappear twice as fast.
The recipe below is the savory version, made for scooping up dips. The batch in these photos got the sweet cinnamon treatment, which is just as easy, and you'll find how to make it in the Variations section.
Key Ingredients & Substitutions
- Low carb tortillas. These are the whole show, so pick a brand you like the taste of. I use Mission Carb Balance soft taco tortillas, which work out at around 3 to 4g net carbs each, but any low carb flour or high-fiber tortilla will do. Check the label, because net carbs vary a lot between brands. Soft taco size (about 6 to 8 inches across) fits three or four cutter shapes per tortilla. Almond flour or coconut flour tortillas also work, but they're more fragile, so cut them straight from the fridge and handle them gently.
- Olive oil or melted butter. A light coating is what turns a soft tortilla into a crisp chip. Olive oil gives a classic tortilla chip flavor, avocado oil is great for higher heat, and melted butter makes them richer. An oil spray is the easiest way to get an even, thin layer.
- Salt. Fine sea salt sticks best, or use flaky sea salt if you like a bit of crunch on top.
- Smoked paprika and garlic powder (optional). A pinch of smoked paprika gives the chips a warm orange tint that looks very autumnal, and garlic powder makes them extra moreish with creamy dips. Leave them out for plain salted chips.
- Halloween cookie cutters. Pumpkins, ghosts and bats are the classics, but skulls, cats and witch hats are fun too. Metal cutters with a sharp edge cut tortillas most cleanly. This 9-piece Halloween cookie cutter set has plenty of shapes to choose from.
Helpful Tips
Cut the shapes on a board, not the counter. Lay the tortilla flat on a cutting board, press the cutter down firmly and give it a little wiggle to cut all the way through. Start at the edge of the tortilla and nestle the shapes close together so you get as many as possible from each one. Room-temperature tortillas cut more cleanly than cold ones, which tend to crack.
Don't throw away the scraps. The leftover bits of tortilla crisp up just like the shapes. Bake them on the same tray and use them for snacking, crumble them over a salad, or keep them for yourself while the pretty shapes go out to the party.
Keep the coating light. Too much oil or butter makes the chips greasy and slow to crisp. Brush or spray a thin layer on both sides, then sprinkle with salt and spices straight away so they stick.
Crisping in the oven. Spread the shapes out in a single layer on a baking sheet lined with a silicone baking mat or parchment, without overlapping, and bake at 350F for 8 to 10 minutes, flipping halfway. Low carb tortillas go from golden to over-browned quickly, so start checking at 7 minutes. Smaller shapes will be done before bigger ones, so pull them off the tray as they're ready.
Crisping in the air fryer. Arrange the shapes in a single layer in the basket and air fry at 350F for 4 to 6 minutes, shaking or flipping them once. Work in batches rather than piling them up, and if your air fryer blows the light shapes around, place a wire rack on top. Either way, the chips firm up more as they cool, so let them sit for 5 minutes before you decide they need longer.
Variations
- Cinnamon sweet version. This is the version in the photos, and it was inspired by Homemade Hooplah. Mix ¼ cup of monk fruit sweetener (I like Lakanto Classic) with 1 teaspoon of ground cinnamon on a plate. Dip each shape in melted butter (about 4 tablespoons for 4 tortillas), then press it into the cinnamon mix and bake as usual, keeping a closer eye on them, because the sweetener browns fast. For a plain cinnamon snack all year round, try my Low Carb Cinnamon Chips.
- Spicy chips. Swap the smoked paprika for chili powder or add a pinch of cayenne. They're great with guacamole.
- Cheesy chips. Sprinkle finely grated parmesan over the oiled shapes before baking for a savory, cheesy crunch.
- Ranch chips. Toss the oiled shapes with a teaspoon of dried ranch seasoning instead of the paprika and garlic.
- Everything bagel chips. Use everything bagel seasoning in place of the salt and spices for a crunchy, seedy topping.
Serving Ideas
These chips were made for dipping, and they look fantastic next to a Halloween dip. Serve them with my Halloween Spider Web Dip, pile them around a Low Carb Jack O'Lantern Dip, or put them next to the Puking Pumpkin with Spicy Guacamole for a centerpiece that always gets a laugh.
For a bigger spread, add a handful of chips to a Keto Halloween Snack Tray or set them out with an Owl Veggie Tray, so everyone has plenty to scoop with. The cinnamon version is lovely with my Low Carb Chocolate Chip Dip or simply on its own as an after-school treat on Halloween afternoon.
Storing & Freezing
These chips are at their very best the day they're made. Once they've cooled completely, store leftovers in an airtight container at room temperature for up to 3 days. Don't refrigerate them, because the fridge makes them soft. If they lose some crunch, pop them back in a 350F oven for 2 to 3 minutes, or in the air fryer for 1 to 2 minutes, and let them cool again.
I don't recommend freezing the baked chips, as they turn soft and chewy when they thaw. If you want to get ahead for a party, cut out the shapes up to 2 days early and keep them in a zip-top bag in the fridge, or freeze the uncut tortillas, then thaw, cut and bake on the day.
More Low Carb Halloween Recipes
If you loved these chips, here are a few more spooky snacks you might enjoy, or browse all of my Low Carb Halloween Recipes:
- Low Carb Monster Bites - a Halloween appetizer!
- Halloween Spider Deviled Eggs
- Low Carb Mummy Hot Dogs
- Halloween Jalapeño Poppers
📖 Recipe
Low Carb Halloween Chips
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F (175C) and line a baking sheet with a silicone baking mat or parchment paper. If using an air fryer, preheat it to 350F instead.
- Lay each tortilla flat on a cutting board and press out Halloween shapes with cookie cutters, placing them close together so you get 3 to 4 shapes from each tortilla. Keep the scraps to bake too, if you like.
- Arrange the shapes in a single layer on the baking sheet without overlapping. Lightly brush or spray both sides with olive oil, then sprinkle with the salt, smoked paprika and garlic powder.
- Oven: bake for 8 to 10 minutes, flipping halfway, until golden and crisp. Start checking at 7 minutes and remove smaller shapes as soon as they are ready.
- Air fryer: cook in batches in a single layer at 350F for 4 to 6 minutes, shaking or flipping once.
- Let the chips cool for 5 minutes (they crisp up more as they cool), then serve with your favorite Halloween dip.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Kim | Low Carb Maven says
How. fun! I'm going to use gluten-free tortillas and make these with my children. Thanks for the cute idea.
Katrin says
What a BRILLIANT idea! Love it. This is cookie making without all the work. Thank you!!!
Georgina says
LOL I never thought about it like that!
Taryn says
Fun idea! My kids would love these.
Gini says
I have made these twice already - and eaten them all! Yummee!