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Every Halloween party needs a good appetizer situation. And if you’ve ever made my pumpkin cheese ball or this gorgeous Halloween charcuterie board, then you know how much I love a spooky snack! These ghost-y Halloween chips are super easy to make in the oven, and they pair perfectly with my mom’s classic spinach artichoke dip. From experience, I can tell you that this app will disappear in minutes!

A wood board of Halloween chips, purple corn chips, and a brown bowl of artichoke dip on a black counter next to glasses of white wine, a lace napkin, black pumpkins, and a black bowl of cornichons.

Ok I know it’s a little early to be thinking about Halloween. But I found the perfect black cape at a thrift shop in SF this weekend for the Moth Man costume I’m planning this year. So it got me absolutely lit on all things on spooky.

But either way, it doesn’t even matter, because I start planning my Halloween costume and any related snacks on November 1. Our friends always throw a big party and of course, it’s my chance to debut any fun snacks I’ve been making for the blog.

Last year, I brought my black Halloween sangria. And the year before was my famous witches brew punch and these gorgeous black velvet cupcakes.

But this year, I wanted to find a nice balance between simple and festive. After exploring about a thousand different options, I finally landed on a classic chip-and-dip situation. Nothing beats a short-cut in the form of pre-made tortillas. And nothing beats my mom’s artichoke dip.

And while my mom’s dip recipe doesn’t have spinach, I decided to add a little for some nice earthiness! The key here is a little trick I learned when I was in culinary school. You want to cook the spinach and press out any extra water so it doesn’t make the dip watery. Trust me, it’s such a game-changer!

Corn or flour tortillas

Brown and white bowls of tortillas, pepper, salt, mayo, parmesan, oil, garlic, artichoke hearts, and spinach on a beige counter.

I’ve made this recipe multiple times with both flour and corn tortillas. The corn tortillas will give you that classic corn chip taste and texture. And the flour tortillas will give you more of a cracker texture. Both are super good, so it just depends on the vibe you’re going for!

To make the dip, you just need a few simple ingredients. Grab some canned artichoke hearts in water, mayo, fresh garlic, parmesan cheese, fresh (or frozen) spinach, olive oil or avocado oil, Morton’s Kosher salt, and black pepper.

Feel free to skip the spinach if you want to. My mom’s original recipe doesn’t use it and it’s amazing no matter what!

Bake the chips

Instead of using cookie cutters, I like to cut random ghost shapes out of the tortillas. It’s so easy and also, you don’t end up with a bunch of waste! Of course, this will also work with cookie cutters if you want different shapes. 🙂

A hand using a pizza cutter to cut Halloween chips out of tortillas on a wood board.
Use a pizza cutter to cut ghost shapes out of the tortillas. It doesn’t have to be perfect!
A hand using a pizza cutter to cut ghost chips out of tortillas on a wood board.
Keep flipping the tortilla around using any pointed parts as the ‘tail’ of the ghost.
Ghost shaped flour tortillas on a wood board.
Round off any sharp points so you have an assortment of random ghost shapes.
A hand using a straw to cut holes out of Halloween-shaped chips on a wood board.
Use a re-usable straw or small round piping tip to cut out eyes and mouths on the ghosts.
A hand using cooking spray to coat ghost shaped flour tortillas with avocado oil on a sheet pan.
Coat both sides of the ghosts with avocado oil spray. You can also use a pastry brush!
A sheet pan of ghost chips.
Sprinkle the chips with salt and bake at 375°F (190°C) for 6-7 minutes, until they’re crisp.

Make the dip

A white pan of spinach on a beige counter.
Sauté the spinach with olive or avocado oil and a pinch of salt.
A white pan of cooked spinach on a tan counter.
Cook the spinach until it’s wilted & releases some water.
A sieve with spinach on a beige table.
Spoon the spinach into a sieve and press out any extra water.

You can also use frozen spinach! Just defrost the spinach and press out the water so it doesn’t make the dip soggy.

A white bowl of mayo, artichoke hearts, garlic, pepper, parmesan, and spinach on a tan counter.
Add the mayo, artichoke hearts, spinach, parmesan, garlic, & pepper to a mixing bowl.
A hand using a rubber spatula to mix artichoke dip in a white bowl for Halloween chips.
Mix the dip until it’s nice and creamy. Give it a taste & adjust the seasonings if needed.
An orange bowl of Halloween spinach artichoke dip on a tan counter.
Spoon the dip into a small baking dish. Bake it at 350°F (177°C) until the dip is hot & bubbly.
A hand dipping a chip into an orange bowl of artichoke dip on a wood board next to blue corn tortilla chips, orange crackers, and Halloween chips. The board is on a black counter next to glasses of white wine, black pumpkins, and a black bowl of cornichons.

Make ahead tips

You can make these chips 3-4 days in advance before they start to get stale. You can also mix up the dip and keep it covered in the fridge for up to 1 week!

Reheating the dip

The beauty of this dip is that it reheats beautifully, whether you’ve already baked it or not. Just cover the dip with foil and reheat it at 350°F (177°C) for about 20 minutes, or until it’s hot and bubbly.

A wood board with a brown bowl of artichoke dip next to Halloween chips, blue corn tortilla chips, and orange crackers on a black counter with glasses of white wine, black pumpkins, and a black bowl of cornichons.

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Homemade Halloween Chips with Spinach Artichoke Dip

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Every Halloween party needs a good appetizer situation. These ghost-y Halloween chips are super easy to make in the oven, and they pair perfectly with my mom's classic spinach artichoke dip! From experience, I can tell you that this app will disappear in minutes. And everything can be made in advance for easy snacking and serving!
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Ingredients

Spinach Artichoke Dip

  • 1 Tablespoon olive oil or avocado oil (15 milliliters)
  • 4 ounces fresh spinach, roughly chopped (120 grams)
  • 14 ounces artichoke hearts in water, drained & roughly chopped (400 grams/1 can)
  • 1 cup mayonnaise (210 grams)
  • 1 cup freshly-shredded parmesan cheese (70 grams)
  • 2 large garlic cloves, finely minced (1 1/2 teaspoons)
  • Black pepper, to taste

Ghost Chips

  • 8 flour tortillas or corn tortillas
  • 2 Tablespoons olive oil or avocado oil (30 milliliters)
  • Kosher salt, to taste

Equipment

  • Small oven-safe dish
  • Pizza Cutter or sharp knife
  • Re-usable straw or small round piping tip
  • 2 sheet pans

Instructions 

Spinach Artichoke Dip

  • Preheat the oven to 375°F (190°C). Grease a small baking dish and set aside.
  • Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the spinach and a big pinch of salt. Cook the spinach until it's wilted and has released some of its water. Then, transfer it to a fine-mesh sieve (or a square of cheesecloth) and use the back of a spoon to press out as much water as possible.
  • Add the spinach, artichoke hearts, mayonnaise, parmesan cheese, garlic, and black pepper to a medium mixing bowl. Mix until everything is well-combined.
  • Spoon the dip into the prepared baking dish and evenly smooth out the top. Bake the dip for 20-25 minutes until it's bubbly and has some golden-brown spots on top.

Ghost Chips

  • Using a pizza cutter or sharp knife, cut ghost shapes out of the tortillas. I like to cut out random shapes to reduce waste. Just keep flipping the tortilla around using any pointed parts as the 'tail' of the ghost. Then, round out any sharp points to make the chips look more ghost-like. (See the blog post for a visual!)
  • Next, use a re-usable straw or a small round piping tip to cut out the eyes and mouths of the ghosts. Place the chips in a single layer on 2 sheet pans. Use a pastry brush to brush both sides of the chips with avocado oil or olive oil. Sprinkle the chips with a bit of Kosher salt.
  • Bake the chips for 6-7 minutes, flipping the pan halfway through, just until they're light golden-brown on the edges and starting to crisp. (They will crisp up more as they cool.) Transfer the chips to a serving platter and serve them with the hot dip.

Notes

My mom’s original recipe doesn’t use spinach, so feel free to skip it if you like. You can also use frozen (defrosted) spinach, just make sure to squeeze the extra water out.
Use corn tortillas for a classic tortilla chip vibe. Flour tortillas will make the chips more cracker-like.
To reduce waste, I typically use a pizza cutter to cut random ghost shapes out of the tortillas. They don’t have to be perfect! But you can totally use cookie cutters if you prefer.
I like to use avocado oil spray to coat the chips. It just makes things easier! But a pastry brush works too, so just use what you have.
Usually, I also serve the dip with some crackers or bread cubes so I don’t have to cut out a million ghost chips lol. These are great with my homemade crostini!
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 260kcal, Carbohydrates: 12g, Protein: 5g, Fat: 21g, Saturated Fat: 5g, Cholesterol: 14mg, Sodium: 591mg, Potassium: 92mg, Fiber: 1g, Sugar: 1g, Vitamin C: 3mg, Calcium: 140mg, Iron: 1mg
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