Creepy-Crawly Chips and Swampy Guacamole Recipe

Transform your snack time into a spooky celebration with these DIY bug-shaped chips and a vibrant, bean-studded dip that stays fresh and green.

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This Halloween treat combines oven-baked tortilla shapes cut with fun cookie cutters with a fresh, chunky guacamole loaded with black beans, lime, and cilantro. The recipe provides clear instructions for achieving crispy chips and a dip that resists browning, perfect for a festive gathering.

Directions

Set your oven to 375°F. Prepare two baking trays by lining them with parchment paper and giving them a light mist of olive oil spray.

Lay your tortillas flat on a cutting board. Press your bug and animal-shaped cookie cutters into the dough to create fun forms. Arrange these shapes on the prepared trays so they do not touch. Give them another quick spray of oil and a dusting of sea salt.

Slide the trays into the heated oven. Bake for 10 to 15 minutes, turning the chips over halfway through the cooking time, until they are crunchy. Allow them to cool down fully before you plate them.

Remove the flesh from the avocados and place it in a medium bowl. Mash it up roughly along with the minced garlic and kosher salt.

Stir in the chunky mild salsa, chopped cilantro, and the juice from two limes. Gently fold the rinsed and drained black beans into the mixture.

Check the flavor and add extra salt if you prefer it saltier. Press plastic wrap directly onto the surface of the dip to keep air away, then refrigerate until you are ready to eat.