Last night my husband and I found ourselves with the “late night snackies” and no tortilla chips to go with our hummus. :(
We did, however, have an enormous bag of white corn tortillas that ended up being frustratingly stale upon purchase.
So, we got a little creative, and these cute little ghost chips are the result. Most of this was all my husband’s idea… he does have his genius moments.
You can use any metal cookie cutter that you please, but I particularly love how the ghosts get wavy as they bake.
(insert long scary ghost noise here)
Tortilla Chip Ingredients:
- About 20 (or however many you want to use) white corn tortillas- preferably stale as you can’t very well use them for much else
- little bit of olive oil in a small bowl
- sea salt to taste
- a basting/pastry brush
- metal or hard plastic ghost (or your favorite shape) cookie cutter
Directions for Making tortilla chips:
Preheat oven to 400 °F.
Lightly oil just the tops of each tortilla. I am not sure if this step could be omitted… I didn’t have enough nerve to “dry bake” them!
Stack about 3 tortillas on top of each other. Place cookie cutter firmly on tortillas; and, using a lot of force, push down. I used a flat metal lid to help me evenly push through my extremely stale tortillas and it worked wonders. With my cutter, I was able to get 2 ghosts out of 1 tortilla.
Arrange on cookie sheet, making sure not to stack or overlap any ghosts. I didn’t waste the scraps of the ghost edges. I just tore/cut them up and arranged those separately onto another cookie sheet. I ended up with about 5 cookie sheets worth.
Lightly salt. Or heavily… however you want!
Once they were on the cookie sheets, I used a #5 or #6 decorating tip to cut the little circles for the “eyes”.
Bake in preheated oven about 6-8 minutes, or until lightly golden brown and crispy. Flip over and bake an additional 1-2 minutes. Watch that they don’t burn!
I used 3 different cookie sheets for these ghosts, and with each one, the cooking time was a little different. One batch required almost 12 minutes of baking.
And, each batch was a slightly different color- from golden brown to pale yellow (all crispy though!). I am sure that the level of freshness of the tortillas will also determine the cooking time.
They will be crispy right out of the oven… just like the bagged kind!
But they’re ghosts!
Unless you have one of the fancy food-preserver-bagging doohickeys, I have no advice for storing these chips. No matter what I do with chips, they all get stale if I don’t eat them right away. So, I say- serve fresh and eat the same day. :)
Simple Guacamole ~ with a ghoulish twist
- 4 ripe avocados
- juice of 1 small lemon
- 1/2 tsp cinnamon
- 1 tbsp chopped fresh cilantro
- 1 small tomato, chopped
- 1 cup of broccoli florets (cut so that there is no to very little stem, and just little broccoli confetti)
- salt to taste
Smash avocados with lemon juice using a firm whisk, potato masher or similar tool. Fold in the cinnamon, cilantro, tomato, and broccoli “confetti”. Salt to taste. Garnish with fresh cilantro