Spooky Bat-Shaped Guacamole & Chips: A Halloween Getaway

Halloween is the perfect excuse to unleash your creative side in the kitchen. This year, I decided to craft a playful yet slightly eerie appetizer: bat-shaped tortilla chips paired with luscious, green guacamole. It’s surprising how a simple idea, like shaping chips as bats, can turn an ordinary snack into the star of your spooky gathering.

As I started cutting out bat shapes from tortillas, the smell of warm corn tortillas filled my kitchen. The vibrant green of the guacamole, speckled with chili and cilantro, contrasts beautifully with the dark silhouettes of the chips. It’s a fun project that gets everyone involved, and the best part — it tastes as good as it looks.

Bat-Shaped Tortilla Chips with Green Guacamole

This dish features tortillas cut into bat shapes and baked until crispy, served alongside a creamy, vibrant green guacamole. The chips’ dark silhouettes contrast with the bright, chunky avocado mixture, creating a fun and visually appealing appetizer.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 8 large corn tortillas fresh or slightly stale
• 2 ripe avocados mashed for guacamole
• 1 tablespoon lime juice freshly squeezed
• 2 cloves garlic minced
• 1 small red chili finely chopped, optional for spice
• 2 tablespoons cilantro chopped
• to taste salt for seasoning
• 1 pinch black pepper optional

Equipment

• Baking sheet
• Sharp knife
• Small cookie cutter or template for bat shape
• Mixing bowl
• Fork or potato masher

Method

 

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Using a sharp knife and a bat-shaped cookie cutter or template, carefully cut out bat shapes from the tortillas. Collect the scraps and reroll if desired for additional chips.
3. Arrange the bat-shaped tortilla pieces on the prepared baking sheet in a single layer. Bake for about 8-10 minutes until golden and crispy, keeping an eye to prevent burning.
4. While the chips bake, prepare the guacamole: in a mixing bowl, mash the peeled avocados with a fork or potato masher until mostly smooth but still chunky.
5. Add lime juice, minced garlic, chopped chili, cilantro, salt, and pepper to the mashed avocados. Mix well until combined and vibrant green in color.
6. Remove the baked tortilla chips from the oven and let them cool slightly to crisp up further.
7. Arrange the bat-shaped chips on a serving platter around a bowl of the freshly made green guacamole, or serve the guacamole in a bowl on the side.

Notes

For extra fun, use black food coloring in the guacamole or decorate the chips with edible eyes for a spooky effect.

Plus, it’s a flexible recipe — tweak the spices, or try different shapes for different occasions. This isn’t just about carving pumpkins; it’s about making every moment delicious and memorable, one creepy chip at a time.