Bat crisps from corn tortillas with black bean dip

Bat-shaped crisps baked from corn tortillas with paprika, served with a dip of black beans, lime and cumin. Family-friendly Halloween snacks, vegan and gluten-free.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 8 min
• Total time: 23 min
• Calories: 231 kcal per serving
• Protein: 8 g
• Fat: 7 g
• Carbs: 30 g

Ingredients

• 6 corn tortillas (without seed oils)
• 2 tbsp olive oil
• 1 tin of black beans
• 1 unwaxed lime
• 1 garlic clove
• 2 tbsp water
• 1 tsp paprika
• 1 pinch of salt
• 1 tsp cumin
• 1/2 bunch of coriander
• 1 pinch of chilli flakes

Method

You’ll need: oven · baking tray · stick blender · mixing bowl · sieve · cookie cutters

1. Preheat the oven to 200 °C (180 °C fan). Stamp bats out of the corn tortillas with a cutter, or cut them out using a template.
2. Brush the bats thinly with half the olive oil, sprinkle with paprika and salt and lay them on a baking tray lined with baking paper.
3. Bake the crisps at 200 °C for 6 to 8 minutes until crisp and leave them to cool on the tray.
4. Rinse and drain the beans. Squeeze the lime.
5. Blend the beans, lime juice, garlic, cumin, the rest of the olive oil and the water into a smooth dip and season to taste with salt and chilli flakes.
6. Spoon the dip into a bowl, scatter with chopped coriander and arrange the bats around it.

Good to know

You stamp bats out of corn tortillas and they turn into crisps in the oven. With them comes a dark dip of black beans, lime and cumin. No crisps from a bag needed.

Swaps

Black beans → kidney beans. Corn tortillas → wholemeal wheat tortillas (no longer gluten-free; choose ones without seed oils). Coriander → parsley. Lime → lemon.

Cooking tips

Cut the tortilla offcuts into triangles and bake them too. Let the crisps cool on the tray – only then do they get fully crisp.

Storage

The crisps stay crisp for 3 days in a tin; the dip keeps for 3 days covered in the fridge.

Allergens

Vegan and gluten-free (use pure corn tortillas, made without seed oils), no milk, egg or nuts. Leave out the chilli flakes for children; suitable in pregnancy.

Frequently asked questions

How long do bat crisps keep in the fridge?

The crisps stay crisp for 3 days in a tin; the dip keeps for 3 days covered in the fridge.

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