A Skeleton Veggie Tray is the cutest healthy Halloween snack that doubles as a centerpiece. It’s crunchy, colorful, and ready in 20 minutes no cooking. Tested twice in my studio kitchen; the skeleton layout below keeps things crisp and easy to assemble for parties and class treats.
Table of Contents
Ingredients
- 1 English cucumber (about 12 oz / 340 g), sliced into coins (skull + spine)
- 2 mini cucumbers (200 g), halved lengthwise (upper arms)
- 2 large carrots (10 oz / 285 g), peeled; 1 sliced into coins, 1 cut into sticks (ribs + legs)
- 1 red bell pepper (170 g), sliced (ribs)
- 1 yellow bell pepper (170 g), sliced (pelvis + accents)
- 1 small head cauliflower (1 lb / 450 g), florets (pelvis “hip bones”)
- 1 cup sugar snap peas (100 g) or green beans (arms/fingers)
- 1 cup cherry tomatoes (150 g) (joints “knees,” “shoulders”)
- 12–14 black olives (eyes/buttons)
- 2 celery stalks (ribs + arms)
- 1 cup hummus (240 g) (dairy-free dip)
- 1 cup ranch or dairy-free ranch (240 g)
- Optional: whole-grain crackers or pita chips (serve on the side)
Skeleton Veggie Tray
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A spooky-cute vegetable platter shaped like a skeleton. Quick, kid-friendly, and make-ahead friendly with dairy-free and gluten-free options.
Ingredients
- 1 English cucumber (about 12 oz / 340 g), sliced into coins
- 2 mini cucumbers (200 g), halved lengthwise
- 2 large carrots (10 oz / 285 g), peeled; 1 sliced into coins, 1 cut into sticks
- 1 red bell pepper (170 g), sliced
- 1 yellow bell pepper (170 g), sliced
- 1 small head cauliflower (1 lb / 450 g), florets
- 1 cup sugar snap peas (100 g) or green beans
- 1 cup cherry tomatoes (150 g)
- 12–14 black olives
- 2 celery stalks
- 1 cup hummus (240 g)
- 1 cup ranch or dairy-free ranch (240 g)
- Optional: whole-grain crackers or GF crackers
Instructions
- Prep: Wash/dry veggies. Slice cucumbers and carrots, cut peppers into strips, break cauliflower into florets, trim snap peas, halve mini cucumbers. Place hummus and ranch in small bowls.
- Assemble the skeleton: Build a cucumber “skull” with olive eyes; run cucumber coins down the center as a spine. Make ribs with carrot coins, pepper strips, and celery sticks. Use cauliflower and pepper curves for the pelvis.
- Add limbs & serve: Mini cucumbers + snap peas for arms, carrot sticks for legs, cherry tomatoes as joints, olives as buttons. Tuck dip bowls at the sides. Serve crackers separately.
Notes
Make-ahead: slice sturdy veg up to 24 hours ahead; cucumbers/tomatoes 8 hours. Keep very dry. Line platter with paper towels under veg to prevent sliding.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/10 tray
- Calories: 90
- Sugar: 5
- Sodium: 160
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: Skeleton Veggie Tray, vegetable platter, Halloween appetizer, healthy Halloween snack, crudités, hummus dip, ranch dip, kid-friendly, party tray, make-ahead, gluten-free option, dairy-free option
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use hummus or dairy-free ranch | Many store ranches contain dairy; choose vegan ranch for DF guests. |
| Gluten-free | Skip crackers or use certified GF crackers | All listed veggies are naturally GF. |
| No alcohol/pork | N/A | This tray is naturally alcohol- and pork-free. |
| Pantry substitutes | Broccoli for cauliflower; cucumbers for celery | Keep color contrast for a spooky “skeleton” look. |
Step-By-Step Instructions
- Prep. Wash and dry veggies well. Slice the English cucumber into coins. Cut peppers into strips, break cauliflower into small florets, cut some carrot coins and some sticks, halve mini cucumbers, and trim snap peas. Place hummus and ranch in two small bowls.
- Assemble the “skeleton.” On a large platter, make a skull with cucumber coins; add two olive “eyes” and a small olive slice for the mouth. Build a spine down the center with more cucumber coins. Create ribcage “ribs” by alternating carrot coins, pepper strips, and celery sticks across the spine. Use cauliflower and pepper curves to shape the pelvis.
- Add limbs & details. Mini cucumbers + snap peas for upper/lower arms and fingers; carrot sticks for legs; cherry tomatoes for knees/shoulders; olives as “buttons.” Tuck dip bowls at the “hands” or sides. Serve crackers separately.
Pro Tips & Variations
- Anti-slip trick: Line the platter with a few paper-towel strips under veggies so the skeleton stays put during transport.
- High-contrast skull: Use the darkest olives for eyes and the palest cucumber slices for the face.
- Make-ahead: Slice sturdier veg (carrots, peppers, cauliflower) up to 24 hours ahead; cucumbers and tomatoes up to 8 hours ahead. Store separately with dry paper towels.
- Lunchbox mini: Build a bento-sized “mini skeleton” using snap peas, carrot sticks, and mini cukes.
- Spooky dips: Swirl black pepper and smoked paprika into hummus; top ranch with a ring of chopped chives for a “wreath.”
- Allergy-friendly: Offer both hummus (dairy-free) and a dairy-free ranch so everyone has a safe dip.
Serving Suggestions
- Add a fruit “pumpkin patch” board nearby for a sweet balance.
- Pair with turkey bacon–free options like smoked paprika–spiced roasted chickpeas for crunch.
- Serve with whole-grain crackers or gluten-free seed crackers on the side.
Storage & Reheating
- Refrigerate: Keep assembled veggies (without dips) covered up to 8 hours. After serving, store leftovers in airtight containers up to 3 days; keep dips covered up to 3–4 days.
- Freeze: Not recommended (veg will turn watery).
- Reheat: Not applicable—serve chilled or at room temp (68–72°F / 20–22°C).
- Food safety: Don’t leave dips out longer than 2 hours (or 1 hour above 90°F / 32°C). Discard any dip/veg that’s been double-dipped or sat out too long.
Troubleshooting
- Tray looks sparse → Add more “ribs” with peppers/carrots and cluster veggies tightly around the spine.
- Veg sliding → Pat everything very dry; use the paper-towel anti-slip trick; angle ribs slightly upward.
- Cucumbers weeping → Slice just before assembly and blot with towels.
FAQs
Q1: How far in advance can I make a Skeleton Veggie Tray?
A1: Prep sturdy veg up to 24 hours ahead and cucumbers/tomatoes 8 hours ahead. Assemble within 2–4 hours of serving for the crispest look.
Q2: What size platter do I need?
A2: A 12×18-inch (30×46 cm) board fits the full skeleton with two small dip bowls.
Q3: What dairy-free dip works best?
A3: Classic hummus is perfect; try lemon-tahini or white bean dip for variety.
Nutrition (per serving)
Calories: ~90; Protein: 3 g; Carbs: 12 g; Fat: 4 g
(Estimated for 10 servings with 2 Tbsp hummus and mixed veggies.)