Halloween Chips and Salsa

• Tortillas — Use any flour tortillas you have on hand, of any size. For dietary swaps, gluten-free or white corn tortillas work just as well.
• Skull Cookie Cutter — One of my most-loved seasonally essential tools, especially around Halloween! You’ll find them in stores like Michaels or Amazon.
• Small Circle Cutter — I use the back of a small piping tip; it’s quick, precise, and ensures your “eyes” are proportionate to the skull shapes. Of course, any small round tool works just as well.
• Fluted Round Cookie Cutter — A round cookie cutter will work just as fine, but the mouth won't have those ridges.

Tips For Success

• Make ahead - Let the chips cool completely and then store in a tightly sealed air-tight container for up to 2 days.
• Fry at moderate heat - Don't deep fry at high heat, as it can cause the chips to brown too quickly, preventing them from crisping up properly.
• Serving - Serve these spooky chips with your favorite salsa, guacamole, pico de gallo, avocado crema or buffalo chicken dip as an appetizer for Halloween party.
• Spooky salsa - Make the salsa spooky and mix a dash of red food coloring to your salsa to give a bloody effect!

How to make Halloween chips?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1 & 2. Cut skull shapes from tortillas, using the skull cookie cutter. I was able to cut 4 skulls from each 7-inch tortilla.

3. Make eyes - Using the back end of the piping tip or any very small round cutter, punch two holes for eyes. 

4. Make mouth - Using a small round fluted cutter, cut mouth without cutting all the way through.

Deep Frying Instructions

5 & 6. Pour oil into a small saucepan until it reaches about ½ to ¾-inch up the sides. Place the skillet over medium heat and let it reach about 325 degrees or moderately hot. Cook 2 to 3 chips at a time, until golden brown on both sides, about 1 minute each side. Drain on a paper towel and continue cooking the remaining chips.

Is It Best To Bake or Deep Fry Halloween Chips?

If you want the most dramatic skull shape and a puffy, slightly curved texture, I recommend deep frying. But if want an easier, less messy option, baking still gives you crispy, delicious chips.

• Baking — Lighter and easier, with no hot oil to deal with. It’s a great option if you want a simpler, healthier approach while still getting crunchy skull-shaped chips.
• Deep frying — Gives the chips a more puffy, slightly curved shape that you can’t quite achieve by baking. It takes a little more effort, but the fun shape makes them extra festive for Halloween.

More Spooky Halloween Party Snack Ideas

Looking for spooky, simple, and crowd-pleasing Halloween snacks to serve at your party?

• Halloween Pop Tarts: With just two ingredients (pie crust and jam), these ghost-shaped pastries are a breeze to make.
• Halloween Breadstick Snakes: Slightly twisted, crispy, and just the right amount of eerie—these savory snacks add crunch and suspense to your snack table.
• Halloween Clementines: These clever little clementine “pumpkins,” assembled with Oreos, are mess-free fun—great for school parties or trick-or-treaters.
• No-Bake Halloween Pumpkins: Made from almond flour, chocolate dough, and maple syrup, these adorable, healthy treats are as fun to shape as they are to eat.
• Halloween Breadstick Snakes are a unique Halloween-themed snack idea for parties. They’re crispy, crunchy, and so delicious to eat! Fun and easy to make, they’re sure to be the talk of your Halloween party.