Cut soft tortillas into pumpkin shapes, brush with orange-tinted oil, and bake until crispy. These homemade pumpkin chips are a fun fall snack that tastes better than anything from a bag.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4-6 (depends on tortilla count)
Difficulty Level: Easy
Ingredients
- 1 package soft corn tortillas
- 1/4 cup vegetable or olive oil
- Salt
- Red food coloring (2 drops)
- Yellow food coloring (5 drops)
- Chili powder (optional, for a spicy version)
Allergy notes: Corn tortillas are naturally gluten-free. Check labels if using flour tortillas.
Substitutions:
- No food coloring? Skip it. The chips will still taste great and look like golden pumpkins.
- No cookie cutter? Cut pumpkin shapes freehand with a knife (grownup only).
Tools
- Pumpkin-shaped cookie cutter
- Baking sheet
- Pastry brush or spoon
Steps
- Cut the shapes. Press a pumpkin-shaped cookie cutter into each tortilla to cut out pumpkin shapes.
- Mix the orange oil. In a small bowl, combine the oil with 2 drops of red food coloring and 5 drops of yellow. Stir until the oil is bright orange.
- Brush both sides. Use a pastry brush to coat both sides of each tortilla pumpkin with the orange oil.
- Season. Place the pumpkins on an ungreased baking sheet. Sprinkle with salt (and chili powder if you want them spicy).
- Bake. Cook at 350 degrees Fahrenheit for about 10 minutes until crispy and lightly browned.
- Cool and serve. Let them cool for a minute on the baking sheet. Serve with salsa, guacamole, or on their own.
Grownup help needed: Using the oven and handling hot baking sheet.
