These Homemade Pumpkin Tortilla Chips are made from orange colored tortillas, salt and a bit of olive oil then baked to perfection for the ultimate Fall dippable.
If you can use a cookie cutter and turn on your oven, you can make these crispy, delicious homemade chips.
I never realized how easy homemade chips were. I always thought it was an overly complicated recipe and it was just easier to buy pre-made chips but to my surprise, these turned out perfect!
Something I learned was that, the tortilla chips do not need to be baked for very long. I over baked my first batch and they ended up a bit more crispy that I wanted although, they still tasted great.
So, my second batch I reduced the baking time and they turned out perfectly crispy while maintaining that orange color of the tortillas (which I wanted to go along with our Jack Skellington Cheese Ball Recipe).
This Pumpkin Chip Recipe only uses 3 ingredients and can be made in 10 minutes or less!
For the chips, we used the Mission Sun Dried Tomato Basil Tortilla Wraps since they have that natural, nice orange color but you can use any tortillas that you’d like.
Do know, these do not taste like Pumpkin but looks like tiny pumpkins. They have a great seasoned tomato basil taste to them and the perfect amount of salt. These are hands down my new favorite chips!
Tools Needed to Make Homemade Pumpkin Tortilla Chips:
- Pumpkin Shaped Cookie Cutter (we used a 2×2 in size but you can use a larger one too)
- Cookie Sheet
- Cutting Board
Things to note:
- You may need to reduce baking time based on your oven.
- Once chips are made, store in an airtight container until ready to serve.
- These can be made days ahead of time.
- You can serve these up with any dip or smear.
- If you use the same size cookie cutter we did, you can get about 11 pumpkin chips out of 1 tortilla (if you use the same tortillas we did).
How to Make Homemade Pumpkin Tortilla Chips:
If you want more step-by-step instructions for making homemade pumpkin chips check out the instructions below.
More Appetizer Recipes:
Homemade Pumpkin Tortilla Chips
Homemade Pumpkin Tortilla Chips
Equipment
Ingredients
- Mission Sun Dried Tomato Basil Tortilla Wraps
- Olive Oil Cooking Spray
- Sea Salt I prefer the pink himalayan salt
Instructions
- Use a pumpkin shaped cookie cutter and cut out pumpkin shapes out of tortillas. If you are using the same size tortillas and cutter, you should be able to get about 11 chips out of 1 tortilla.
- Next, preheat your oven to 350 degrees.
- Now, spray cooking sheet with cooking spray.
- Place pumpkin tortilla shapes onto sheet and spray the top of them with cooking spray.
- Add as much salt as you want on top just don’t go overboard since the tortillas are already salted.
- Place in oven at 350 degrees for 8 minutes. Flip them over half way through.
- Once done, remove from oven and let cool before serving.
Notes
- You may need to reduce baking time based on your oven.
- Once chips are made, store in an airtight container until ready to serve.
- These can be made days ahead of time.
- You can serve these up with any dip or smear.
- If you use the same size cookie cutter we did, you can get about 11 pumpkin chips out of 1 tortilla (if you use the same tortillas we did).
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.