Halloween Tortilla Chips with Cheddar Dip
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 6 wheat tortillas
- 200 g cheddar cheese block
- 250 ml low-fat milk (1.5% fat)
- 30 g unsalted butter
- 2 tbsp wheat flour Type 405
- 1 tbsp extra virgin olive oil
- 1 tbsp pickled jalapeños (optional)
- 2 pinches sweet paprika powder
- 1 pinch ground nutmeg
- 2 pinches ground black pepper
- 2 pinches table salt
- 1 piece baking paper
Preheat the oven to 180 °C top/bottom heat. Cut out bats, pumpkins, or other Halloween motifs from the tortillas using cookie cutters or a knife. Place the shapes on a baking sheet lined with baking paper, brush with olive oil, lightly salt, and sprinkle with paprika powder. Bake in the oven for approx. 15–20 minutes until golden brown and crispy.
Meanwhile, for the dip, melt the butter in a saucepan, stir in the flour, and sauté briefly (to make a light roux). Gradually add the milk while continuously stirring with a whisk until a smooth béchamel sauce forms. Season with salt and a pinch of nutmeg.
Finely grate the cheddar and stir into the warm sauce until completely melted. Stir in finely chopped jalapeños, if desired. Serve the crispy chips with the warm cheddar dip.
Chef's tip
For a particularly orange color for the dip, you can add a dash of turmeric or a little more paprika powder.
Nutritional values
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