|Ghosts, pumpkins and bats, oh my!|
These chips are delicious and the only hard part about making them is getting the cookie cutters to fully cut through the tortillas. Mine are plastic and I had to pound on them with the smooth side of a meat tenderizer to cut through. I imagine that metal cookie-cutters may cut easier.
24 assorted large tortillas- I picked up sun dried tomato, spinach and herb, jalapeño cheddar and plain
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
That's it! They are seriously good and simple.