Homemade Halloween Chips with Spinach Artichoke Dip
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!
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
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!
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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