Sweet and Savory Tortilla Bats
Making a spooky snack for your Halloween table is as easy as cutting tortillas with a bat-shaped cookie cutter. We seasoned one panful with cinnamon and sugar and the other with chile salt, but you can go for all sweet or all savory if you prefer. These Halloween snacks can be served as appetizers alongside salsa for a savory bite or Greek yogurt swirled with honey for something sweet that goes beyond candy.
How to Make It
Step 1
1
Preheat oven to 350°. Cut out bats from tortillas, using a 4 1/2-in. bat-shaped cookie cutter and pressing a rolling pin over the top to help cut through. Arrange bats on 2 rimmed baking sheets. For sweet bats, brush one panful on both sides with butter but don't season yet. For savory bats, brush second panful on both sides with oil. Combine chile powder and salt; sprinkle over one side of savory bats.
Step 2
2
Bake bats until golden, swapping pan positions halfway through, 8 to 9 minutes total. As soon as sweet bats can be handled, combine sugar and cinnamon in a small bag and shake a few warm, butter-coated bats at a time. Serve sweet bats with chocolate sauce and savory bats with salsa if you like.
Ingredients
8 flour tortillas (8 in. wide)
1 tablespoon salted butter, melted
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground New Mexico chile or chili powder
1/4 teaspoon kosher salt
2 tablespoons sugar
1/2 teaspoon cinnamon
Chocolate sauce and salsa (optional)
Directions
Step 1
1
Preheat oven to 350°. Cut out bats from tortillas, using a 4 1/2-in. bat-shaped cookie cutter and pressing a rolling pin over the top to help cut through. Arrange bats on 2 rimmed baking sheets. For sweet bats, brush one panful on both sides with butter but don't season yet. For savory bats, brush second panful on both sides with oil. Combine chile powder and salt; sprinkle over one side of savory bats.
Step 2
2
Bake bats until golden, swapping pan positions halfway through, 8 to 9 minutes total. As soon as sweet bats can be handled, combine sugar and cinnamon in a small bag and shake a few warm, butter-coated bats at a time. Serve sweet bats with chocolate sauce and savory bats with salsa if you like.
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