Make these Witches Hat Tortilla Chips for a cute, crunchy Halloween snack. They bake up in 8–10 minutes, hold their shape, and taste way better than store-bought. I’m a senior US recipe editor; I tested these twice best crisp at 400°F for 9 minutes with a light oil mist.
Table of Contents
Why You’ll Love These Witches Hat Tortilla Chips (At a Glance)
- 3 ingredients + pantry spices
- 20 minutes, one sheet pan
- Works with corn (GF) or flour tortillas
- Sweet or savory seasoning options
Witches Hat Tortilla Chips
- Total Time: 20 minutes
- Yield: 4 servings (40–50 chips) 1x
Description
Crunchy Halloween tortilla chips shaped like witch hats. Tested twice — best crisp at 400°F for 9 minutes. Naturally dairy-free, gluten-free with corn tortillas.
Ingredients
- 8 small corn or flour tortillas (6–7-inch; ~240 g)
- 1½ tbsp olive oil (22 g)
- ¾–1 tsp fine salt (4–6 g)
- Optional savory: 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp chili powder, 1 tbsp black sesame
- Optional sweet: 2 tbsp sugar + 1 tsp cinnamon
Instructions
- Cut: Stack tortillas and cut hat shapes with a cookie cutter (or triangles with a pizza cutter). Save scraps for strips.
- Season: Toss shapes with oil, salt, and chosen spices until lightly coated.
- Bake: Arrange on parchment-lined sheet pan and bake at 400°F (204°C) for 8–10 minutes, flipping once at 6 minutes. Cool 5 minutes.
Notes
Use corn tortillas for gluten-free. To re-crisp, bake at 300°F (150°C) for 3–4 minutes. Sweet version: cinnamon sugar; bake 7–9 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: About 10–12 chips
- Calories: 190
- Sugar: 1
- Sodium: 240
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 24
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: witches hat tortilla chips, halloween tortilla chips, baked tortilla chips, blue corn tortilla chips, halloween snack, spooky appetizer, dairy-free snack, kid-friendly snack, sheet pan snack
Ingredients
- 8 small corn or flour tortillas (6–7-inch; ~240 g)
- 1½ tbsp olive oil (or avocado oil; 22 g)
- ¾–1 tsp fine salt (to taste; 4–6 g)
- Optional seasoning (choose 1–2):
- 1 tsp smoked paprika (3 g)
- 1 tsp garlic powder (3 g)
- ½ tsp chili powder (2 g)
- 1 tbsp black sesame seeds (9 g)
- Sweet: 2 tbsp sugar (25 g) + 1 tsp cinnamon (3 g)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Recipe is naturally dairy-free | Pair with dairy-free dip (salsa, guac, hummus). |
| Gluten-free | Use 100% corn tortillas | Check package for certified GF if needed. |
| No alcohol/pork | No alcohol or pork used | For “smoky” flavor, use smoked paprika—not bacon. |
| Pantry substitutes | Neutral oil for olive oil | Can use canola or grapeseed; avoid butter (burns faster). |
Step-By-Step Instructions
- Cut the hats: Stack 2–3 tortillas. Press a witch-hat cookie cutter firmly to punch shapes. No cutter? Use a pizza cutter/knife: slice each tortilla into a triangle, then snip a small rectangle brim and triangle tip to suggest a hat. Collect scraps for “broomstick” strips.
- Season: Toss shapes with oil, salt, and your chosen spices until lightly coated—no pooling oil.
- Bake: Arrange on a parchment-lined sheet pan. Bake at 400°F (204°C) for 8–10 minutes, flipping at 6 minutes, until crisp and lightly golden on edges. Cool 5 minutes to finish crisping.
Pro Tips & Variations
- Even crisp: Don’t overlap chips; two pans bake best.
- Blue corn pop: Use blue corn tortillas for an instant “witchy” color without dyes.
- Ultra-crisp reheat: 300°F (150°C) for 3–4 minutes on a dry sheet pan.
- Sweet version: Brush lightly with oil + cinnamon sugar; bake 7–9 minutes (watch closely).
- Everything seasoning: Swap spices for 1 tbsp everything bagel seasoning.
- Dip lineup: Guacamole, roasted salsa, black bean dip, or pumpkin hummus.
Serving Suggestions
- Party platter with guac, salsa verde, and a spooky spider-web sour cream swirl (use dairy-free sour cream if needed).
- Cup-of-chili topper for a Halloween dinner (try turkey or veggie chili).
- Sweet chips with yogurt fruit dip for kids.
Storage & Reheating
- Refrigerate: Not needed; store airtight at room temp up to 3 days with a paper towel to absorb humidity.
- Freeze: Not recommended (texture softens).
- Reheat: 300°F (150°C) for 3–4 minutes to re-crisp.
- Food safety: Cool completely before sealing to avoid condensation and staling.
Troubleshooting
- Soft after cooling → They were underbaked or crowded. Return to the oven 2–4 minutes.
- Brown but chewy → Too much oil. Use just enough to lightly gloss.
- Uneven color → Rotate pan and flip chips once.
FAQs
Q1: Can I air fry these?
A1: Yes—350°F (177°C) for 5–7 minutes, shaking halfway. Work in batches.
Q2: Which tortillas make the crispiest chips?
A2: Corn tortillas crisp best; flour tortillas get airy and slightly puffed.
Q3: How many chips does this make?
A3: About 40–50 small hats from 8 small tortillas, depending on cutter size.
Nutrition (per serving)
Estimate for savory version with corn tortillas; 4 servings.
Calories: 190; Protein: 3g; Carbs: 24g; Fat: 9g