Spooky skull tortilla chips
Baked spooky skull tortilla chips with salsa makes a great Halloween snack!
Servings: 12 skull chips
Additional things required
Make skull tortilla chips
Preheat oven to 350 degrees and spray a baking sheet with non-stick spray and set aside.
Cut skull shapes from tortillas (I was able to cut 4 skulls from each 7-inch tortilla, but this depend on the size of your cookie cutter). Using the back end of the piping tip or any round cutter, make two holes for eyes. If using the fluted round cookie cutter (my preferred method), press and cut only one side of the cookie cutter on the lower portion of face without going through the edges. A bit tricky, but you will get the hang of it (refer picture above). If using the scalloped edge scissors, fold the lower mouth portion of skull and cut in an angle going upwards towards the edges (to make a smily face) without going through the edges (refer picture above). Place all skull shapes in a single layer in the prepared baking sheet. Spray a thin coating of non-stick cooking spray. Sprinkle salt if preferred. Bake for 14-18 minutes, until golden brown, rotating pan halfway in between. Place pan on a wire rack to cool completely. Spooky tortilla skull chips can be made up a day or two ahead and stored in a air tight container.
Serve Spooky skull tortilla chips with your favorite salsa ( I stirred a dash of red gel coloring to make the salsa look more BLOODY)