Looking for a spooky snack that’s fun to make and packed with flavor? These bat-shaped crackers paired with creamy guacamole are the perfect Halloween treat. Made with wholesome ingredients like chickpea flour, black sesame seeds, and poppy seeds, they’re not just festive but also full of nutrients. I love how easy they are to prepare and how they bring the Halloween vibe to life on the table.

Why You’ll Love This Recipe

I love how simple and fun these bat crackers are. They’re easy to make, vegan, and naturally gluten-free thanks to chickpea flour. I also get a cheesy flavor from the nutritional yeast and a satisfying crunch from the seeds. Whether I’m serving these to kids or adults, they’re always a hit — and I get to enjoy a spooky twist on classic crackers with creamy guacamole on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup black sesame seeds

• ¼ cup poppy seeds

• 2 tbsp nutritional yeast

• ½ tsp charcoal powder (optional)

• 1 tsp garlic granules

• ½ tsp sea salt flakes

• ⅔ cup chickpea flour (besan)

• 2 tbsp olive oil

• ⅓ cup warm water

Directions

1. I start by preheating the oven to 320°F (160°C).

2. Then I mix all the ingredients together in a bowl and let the dough rest for 5 minutes so everything blends nicely.

3. I place the dough between two sheets of baking paper and roll it out to about 0.25-0.5 cm thick.

4. After removing the top sheet of paper, I cut out bat shapes using a cookie cutter or a sharp knife.

5. I bake the shapes for 20 to 25 minutes until they’re crispy and set.

6. Once they’ve cooled, I break them apart gently and serve them with a bowl of guacamole.

Servings and timing

This recipe makes about 10 servings, depending on the size of the bat shapes. I spend about 10 minutes on prep, let the dough rest for 5 minutes, and bake them for 25 minutes. That means I can have these spooky snacks ready in just 35 minutes total.

Variations

• I like to add a pinch of chili flakes when I want a spicy kick.

• For more herbal notes, I sometimes mix in dried oregano or thyme with the dry ingredients.

• If I skip the charcoal powder, the crackers won’t be black, but they still look great and taste amazing.

Storage/Reheating

Once baked and cooled, I store the crackers in an airtight container at room temperature. They stay crunchy for up to a week. If they soften a bit, I just pop them in the oven at 300°F for a few minutes to crisp them up again. I recommend storing the guacamole separately in the fridge in an airtight container and covering it with plastic wrap to keep it from browning.

FAQs

What can I use instead of a bat cookie cutter?

I use a knife to cut the dough into triangles or rectangles if I don’t have a bat-shaped cutter. It’s still festive and tasty.

Is the charcoal powder necessary?

Not at all. I include it when I want a deep black color for Halloween, but the crackers are just as tasty without it.

Can I make the dough ahead of time?

Yes, I’ve made the dough a few hours in advance and kept it in the fridge. Just bring it to room temperature before rolling it out.

Are these safe for people with gluten allergies?

Yes, I make them gluten-free using chickpea flour, so they’re safe for anyone avoiding gluten.

Can I freeze the crackers?

I don’t recommend freezing the baked crackers since they can lose their crispness. But I can freeze the unbaked dough for up to a month.

Conclusion

These bat-shaped crackers and guacamole are my go-to for Halloween snack tables. They’re spooky, satisfying, and simple to make. I love the balance of crunch, flavor, and fun. Whether I’m entertaining friends or making snacks for a kids’ party, this recipe always adds the perfect festive touch.