Photo by Sonia Mendez Garcia

Graveyard Guacamole (Baked Chips)

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Servings: 8-10 servings
Dress of your favorite guacamole recipe for your Halloween or Día de los Muertos party. Prepare homemade baked chips using inexpensive holiday cookie cutters!

We are fast approaching the end of October. And with that come parties for Halloween and the Día de Los Muertos (Day of the Dead). This fun recipe for graveyard guacamole could fit a Halloween theme as well as Día de los Muertos. Take a basic guacamole recipe and dress it up with baked tortilla cutouts to fit your themed party. A few other tasty bites to add to your graveyard guacamole would be olives, beef sticks and fresh vegetables. Slice them into bite-size pieces and place on toothpicks with cubed cheese. Kids, as well as the grownups, will enjoy this dressed up guacamole. You better bake some extra chips!


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  1. In a large bowl, add all of the ingredients for the guacamole. Taste for salt. Cover with plastic wrap, pressing down directly onto guacamole to keep all the air out. Chill until ready to serve.
  2. Preheat oven to 400ºF. Spray two baking sheets with oil. Set aside.
  3. Using the cookie cutters, cut out different Halloween shapes using both the corn and flour tortillas. Place the corn on one sheet and the flour on another sheet. They will bake at different times, so you want to keep them separate.
  4. Once you have all the cut-outs on the sheet, spray the tops with oil. Season lightly with salt. Bake between 14-20 minutes, turning halfway through cooking time, until crispy.
  5. To serve, spread guacamole out into a 9x13 dish. Add some of the baked chips throughout, standing up. Add some cheese cubes to the toothpicks and spread a few out over guacamole. Serve the rest on the side.

Chef Notes

If you really want to kick up this graveyard guacamole, try adding a layer of spicy beans, shredded chicken tossed in enchilada sauce, salsa, Mexican crema and shredded cheese! If you would like to mellow out the flavors of the fresh garlic, try toasting the minced garlic in oil at low heat. Drain onto paper towels before adding it into the guacamole.

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