Description
Baked Churro Chips with Chocolate Dip are crispy, cinnamon-sugar-coated chips served with a rich chocolate dip, perfect for any occasion.
Ingredients
Scale
- 4 large flour tortillas
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup semi-sweet chocolate, chopped (or chocolate chips)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.
- Stack the flour tortillas and cut them into triangles.
- Brush both sides of each tortilla triangle with melted butter.
- Sprinkle the cinnamon sugar mixture over both sides of the buttered tortilla triangles.
- Bake in the preheated oven for about 10-12 minutes, or until golden brown and crisp.
- In a small saucepan over low heat, combine the chopped chocolate and heavy cream, stirring until melted and smooth. Remove from heat and stir in vanilla extract.
- Serve the churro chips warm with the chocolate ganache dip on the side.
Notes
- For gluten-free, use gluten-free tortillas.
- For dairy-free, substitute butter with coconut oil and use dairy-free chocolate.
- Store churro chips in an airtight container at room temperature for up to three days.
- Freeze leftover churro chips in a freezer-safe bag and reheat in the oven at 350°F (175°C) for about 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Baked Churro Chips, Chocolate Dip, Snack, Dessert