Christmas Cookie Cutter Tortilla Chips

Where Did Christmas Cookie Cutter Tortilla Chips Come From?

Alright, so picture this: it’s December 22nd, kids are bored out of their skulls, and the living room is covered in tinsel, random pine needles, and cat hair (the cat makes it festive, right?). That’s when I remember these silly-fun Christmas Cookie Cutter Tortilla Chips. My mom did a version when I was a kid, but I went rogue, grabbed the cookie cutters, and started punching shapes like reindeer, stars, and some unidentifiable blob (which was supposed to be a mitten). Honestly? These chips are my secret weapon when everyone’s itching for something salty but we’re all tired of gingerbread.

Oh, and by the way, if you drop half your chips on the floor because your counter is covered in wrapping paper—join the club. They’ll still taste good after a quick rinse (mostly). Anyway, onto the real stuff…

Why These Chips Are a Hit in My House

I make these any time there’s a crowd or I need to distract the troops before dinner. My family goes a bit mad for them—maybe it’s the fun shapes or maybe it’s that I let everyone pick which spice mix we use (last year, my nephew put sugar and smoked paprika together… yeah, don’t recommend). Also, honestly, I got sick of hauling out the deep fryer! This way I use the oven, it’s way less fuss, and everything gets golden and just the right sort of crispy.

Shopping List for Christmas Cookie Tortilla Chips (And My Swaps)

• 6-8 flour tortillas (sometimes I use corn if they’re lurking in the fridge—both work, but flour gets crispier)
• 2-3 tablespoons olive oil (or really, any neutral oil, my friend swears by sunflower, but I just use whatever’s open)
• Salt to taste (my grandmother always insisted on Maldon flakes, but I just use the regular stuff unless I’m feeling posh)
• Optional: chili powder, cinnamon sugar, smoked paprika, garlic powder (mix and match—some combos are, uh, less tasty… see above)
• Christmas cookie cutters! Or actually, any cutters that look fun. Stars, bells, dinosaurs (hey, it’s Christmas somewhere?)

How I Make These (Mostly, I Wing It)

1. Preheat your oven to 350°F (that’s about 175°C, give or take—don’t stress if it’s a bit off)
2. Stack up some tortillas, grab your favorite festive (or questionable) cookie cutters, and punch out as many shapes as you like. Kids love this bit, but tortilla scraps end up everywhere. (Bonus: bake the scraps anyway, they’re weird looking but delish!)
3. Brush your shapes with oil—you can use a tiny brush, the back of a spoon, or honestly, clean hands work fine. Flip them and brush the other side, too (I always forget this and end up having to go back—learn from me!)
4. Sprinkle generously with salt and whatever spices you fancy. This is where I sneak a couple onto the tray with cinnamon sugar just for myself.
5. Lay them in a single layer on a big baking sheet, but if you forget and pile them, they’ll still crisp up, just maybe stick together (ask me how I know).
6. Bake for about 7–10 minutes, but keep an eye on them—first batch I ever made burned to a crisp at 9 minutes. Peek at 6 minutes and shuffle things around if you see browning edges.
7. Let them cool for, um, as long as you can resist. They get crispier as they sit. But who am I kidding? I always grab one straight out of the oven and burn my tongue.

Littles Notes From Me

• If you over-oil, they get chewy not crisp—so don’t drown them.
• Thicker tortillas (like burrito size) take a smidge longer but don’t get as delicate. I actually think the smaller ones stay cuter.
• You can even use flavored tortillas (spinach or sun-dried tomato). I tried beet ones once—too sweet for my liking, but maybe you’ll love it?
• Oh, and the scraps: pile them on a separate tray and bake. Great snacking for the cook.

If You Like to Get Wild: Variations I’ve Tried

• Sweet version: Dust with cinnamon sugar before baking—best with hot cocoa but also just straight from the tray.
• Cheesy: Light sprinkle of finely grated parmesan and Italian herbs—tasty, but makes the tray messier, so parchment paper is your friend. Unless you like chipping cheese off your pan.
• Spicy: Add cayenne or chili powder. Careful though—last Christmas I was a bit heavy handed. Faces were… red.
• I tried brushing with garlic butter once, too, but honestly, they got a bit soggy. Maybe I’ll nail the timing next year?

The Gear: What You Actually Need (or Not)

• Large baking sheet—mine’s got a warping problem but does the job.
• Cookie cutters, but in a pinch, use a small drinking glass and cut shapes with a knife (results = more abstract, but still good!)
• Something to brush on the oil (or, as I said, finger paint it on—no judgement)

How I Store (And Usually Eat) Them

Toss them in an airtight tin or Ziplock when they’re completely cool. They’re nice for up to 3 days, but honestly, in my house they rarely last the afternoon. If your family is less greedy than mine, you could probably keep them for about a week—just keep away from moisture or they’ll wilt faster than supermarket basil.

How We Serve ‘Em (And the Weird Stuff We Dip In)

I love putting these out with salsa or guacamole—basic, but classic. My sister insists on using them to scoop up that marshmallow fruit dip (do not recommend, but family is family). I’d say they make a great edible ornament, but try threading a chip on a tree: crumbs. Everywhere. We sometimes leave some plain for fussy eaters—more dips for me!

Lessons I’ve Learned (Sometimes the Hard Way!)

• Don’t stack them too close—once I did, and they steamed instead of crisped. Soggy, sad Christmas chips.
• Let them cool fully before storing, or you get mystery condensation … not ideal.
• I once tried microwaving leftovers to “re-crisp” them. Don’t. They just get weird.
• I keep wanting to color them with natural food dyes (like beet juice or matcha) but haven’t cracked the code yet—if you do, let me know?

Answering the Questions I Always Get About These

Do I need special tortilla chips for this?

Nope! Just regular tortillas, any kind. I even used wraps once (just check they’re not those super doughy ones—those never crisp).

Help, why are my chips chewy?

Probably too much oil, or your oven was under-heated. Next time, try a bit less oil and crank the temp for a minute at the end.

Can I air fry these?

Actually, yes! 350°F and do single layers, but you have to turn them halfway (learned the hard way—first batch was a tad, er, uneven).

Where do you get fun cutters?

Honestly, thrift shops and rummage sales! But if you want top gear, King Arthur Baking (link) has crazy cute ones. Or Target, but I lose them all the time so I stick with cheapies.

Can I make these ahead?

Yep! But maybe leave seasoning off until you reheat them in a low oven for a few minutes, then sprinkle before serving. I think they’re tastier that way, but do what works for you.

Help, I burned my first batch!

Look, we’ve all been there. Peek at 5 minutes next time, and don’t wander off to wrap gifts like I did. Or, hey, charred edges can be trendy—sort of?

For more homemade snack ideas, I love browsing Sally’s Baking Addiction—lots of great holiday inspiration for when you (or I) get bored of just chips!

There it is: my chatty attempt to help you get festive, feed the crowd, and maybe even sneak in a stress snack. Next time you find the holiday chaos creeping in, give these a whirl—you’ll have fun, even if your stars and trees end up looking a bit more, let’s say… abstract, than intended.