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
One serving is the shapes from 1 tortilla (about 3 to 4 chips, plus scraps). Net carbs depend on your tortilla brand, so check the label.
Cinnamon sweet version: skip the salt and spices. Mix ¼ cup monk fruit sweetener with 1 teaspoon ground cinnamon on a plate. Dip each shape in melted butter (about 4 tablespoons for 4 tortillas), press it into the cinnamon mix and bake as above, watching closely as the sweetener browns quickly.
Storage: keep cooled chips in an airtight container at room temperature for up to 3 days. Re-crisp in a 350F oven for 2 to 3 minutes if needed.
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.
