Get into the Halloween spirit with this easy recipe for Halloween potato chips. These ghostly potato chips and sweet potato Jack O’Lanterns are easy to make and lots of fun. Bring potatoes and sweet potatoes to life with ghoulish faces and bake in the oven for a delicious Halloween treat that’s allergy friendly, gluten free and vegan too.
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Jump to RecipeVegan Halloween potato chip ingredients
These Halloween potato chips are naturally allergy friendly, dairy free, gluten free and vegan. They’re made with simple ingredients:
- 2 medium sweet potatoes
- 2 large potatoes (eg pink or red skinned such as Desiree)
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon preferred seasoning (eg sea salt and pepper, garlic salt and herbs, allergy friendly Cajun seasoning)
- Sweet chili sauce and/or egg free garlic aoili to serve
Choose sweet potatos and potatoes with a round shape for the best results. For a really easy allergy-friendly and gluten free option, just season with sea salt and freshly ground black pepper.
For a little more flavour, add some seasoning that’s suitable for your allergies, such as paprika, garlic, herbs or even a spicy cajun spice mix. Just be sure to check the ingredient label of any spice mix for your allergens.
Weve used a garlic salt with herbs for our seasoning.
Creating Halloween ghosts and jack o’lanterns
Preheat the oven to 200C (390F). Line 2 baking trays with baking paper or non-stick silicone sheet.
Wash the potatoes well and pat dry with paper towel. There is no need to peel.
Using a sharp knife, cut sweet potatos and potatoes into 1cm thick round slices.
Carefully cut out shapes in the potato slices to create ghost and jack o’ lantern pumpkin faces. You can do this with a sharp knife, or use small round stainless steel cookie cutters for the eyes.
Place sweet potato and potato slices in a large bowl. Add olive oil and seasoning and toss carefully to coat the potatoes.
Transfer sweet potato and potato slices to the prepared trays. Bake in the oven for around 12 minutes, then turn slices over and return to the oven for another 12 minutes, or until chips are cooked and starting to turn golden.
Serve allergy friendly Halloween potato chips hot with chili sauce or egg free garlic aoili.
Serves 6 people.
Storage and freezing
For the best results, enjoy your allergy friendly Halloween potatoes straight away. If you have leftovers, store in an airtight container for up to 3 days and reheat thoroughly before serving.
Uncooked decorated potato slices can be frozen in an air-tight freezer container for up to 3 months. Defrost completely before tossing in oil and seasoing and baking.
More allergy friendly Halloween ideas and recipes
For another delicious allergy-friendly Halloween treat, you’ll love our sweet chocolate coated spooky Halloween ghost pretzels. They’re just one of our allergy friendly Halloween recipes. Or learn about the Teal Pumpkin Project and ways to manage food allergies at Halloween.
And for more delicious allergy friendly recipes free from top allergens, see our recipes page.
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Easy Halloween Potato Chips Ghosts & Pumpkins (Allergy Friendly, Vegan)
Equipment
- 2 baking trays, lined with non-stick parchment
- 1 sharp knife and cutting board
- 1 Large bowl
- measuring spoons
Ingredients
- 2 medium sweet potatoes
- 2 large potatoes (eg pink or red skinned such as Desiree)
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon seasoning (eg sea salt and pepper, garlic salt and herbs, or allergy friendly Cajun seasoning)
- Sweet chili sauce and/or egg free garlic aoili to serve
Instructions
- Preheat the oven to 200C (390F). Line 2 baking trays with baking paper or non-stick silicone sheet.
- Wash the potatoes well and pat dry with paper towel. There is no need to peel.
- Using a sharp knife, cut sweet potatos and potatoes into 1cm thick round slices.
- Carefully cut out shapes in the potato slices to create ghost and jack o' lantern pumpkin faces. You can do this with a sharp knife, or use small round stainless steel cookie cutters for the eyes.
- Place sweet potato and potato slices in a large bowl. Add olive oil and seasoning and toss carefully to coat the potatoes.
- Transfer sweet potato and potato slices to the prepared trays. Bake in the oven for around 12 minutes, then turn slices over and return to the oven for another 12 minutes, or until chips are cooked and starting to turn golden.
- Serve allergy friendly Halloween potato chips hot with chili sauce or egg free garlic aoili.
