Ghost Chips

Vegetarian
Vegan
Gluten Free
Dairy Free
Ghost Chips
45 min.
24
77kcal

Suggestions



Get ready to add a spooky twist to your snack table with these delightful Ghost Chips! Perfect for Halloween gatherings or just a fun family movie night, these crispy, ghost-shaped tortilla chips are sure to be a hit with both kids and adults alike. With a charming and whimsical design, these chips not only spark joy but also tantalize the taste buds with a tangy kick from cayenne and chili powder.


What makes these Ghost Chips even more appealing is their versatility. They are vegetarian, vegan, gluten-free, and dairy-free, making them an ideal crowd-pleaser for guests with dietary restrictions. Whether you're hosting a Halloween party or simply looking for a guilt-free snack, these chips fit the bill. With only 77 calories per serving, you can indulge in a light and crispy treat without any guilt.


The process is straightforward and fun—perfect for involving little chefs in the kitchen. Just cut the corn tortillas into whimsical ghost shapes, and let your creativity shine as you punch out eye holes with a skewer. The result? Crunchy, golden ghosts that deliver a satisfying crunch and flavorful punch. With compliments guaranteed, you might want to consider making a double batch! Dive into this enchanting recipe and make your next gathering unforgettable!

Ingredients

  • 0.3 teaspoon cayenne 
  • 1.5 teaspoons chili powder 
  • 24 6-inch corn tortillas ()
  • 0.5 teaspoon ground cumin 
  • 0.5 teaspoon kosher salt 
  • 0.5 teaspoon paprika 
  • 0.3 cup vegetable oil 

Equipment

  • baking sheet
  • oven
  • whisk
  • skewers

Directions

  1. Arrange oven racks in upper and lower thirds of oven. Preheat oven to 375F.
  2. Brush two large cookie sheets with oil.
  3. Whisk 1/4 cup oil with chili powder, paprika, cumin, cayenne and salt.
  4. Cut corn tortillas into 24 ghost shapes. Use a wooden skewer to punch eye holes into each ghost.
  5. Brush one side of each ghost with oil and spice mixture.
  6. Place ghosts, dry side down, in single layer on the prepared baking sheets.
  7. Bake, switching position of pans halfway through, until ghosts have curled into lively shapes and become golden and crisp, 12 to 14 minutes. Season with additional salt, if desired; let cool completely on pans. Repeat with remaining tortillas. (Ghosts can be made up to 3 days ahead; store in a tightly covered tin.)

Nutrition Facts

Calories77kcal
Protein7.54%
Fat34.15%
Carbs58.31%

Properties

Glycemic Index
4.27
Glycemic Load
5.03
Inflammation Score
-1
Nutrition Score
2.3104347581773%

Nutrients percent of daily need

Calories:77.45kcal
3.87%
Fat:3.05g
4.69%
Saturated Fat:0.47g
2.93%
Carbohydrates:11.71g
3.9%
Net Carbohydrates:10g
3.64%
Sugar:0.25g
0.27%
Cholesterol:0mg
0%
Sodium:62.3mg
2.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.51g
3.03%
Phosphorus:82.41mg
8.24%
Fiber:1.71g
6.82%
Magnesium:19.17mg
4.79%
Manganese:0.09mg
4.47%
Vitamin K:4.36µg
4.15%
Vitamin B6:0.06mg
3.06%
Zinc:0.35mg
2.34%
Selenium:1.62µg
2.31%
Calcium:22.02mg
2.2%
Vitamin E:0.33mg
2.17%
Iron:0.38mg
2.11%
Copper:0.04mg
2.1%
Vitamin B3:0.41mg
2.06%
Vitamin B1:0.03mg
1.68%
Potassium:52.92mg
1.51%
Vitamin A:67.3IU
1.35%
Vitamin B2:0.02mg
1.11%
Source:My Recipes