Warning: these churro chips might make you question every snack you’ve ever loved — and that’s my proudest warning yet. I threw together this playful riff the night I craved churros but didn’t want to babysit a pot of oil; I snuck tortillas from the pantry, brushed them with butter, and watched them transform into crunchy, cinnamon-sugared wedges that tasted like carnival memories in miniature. They crackle when you bite, smell like toasted sugar and cinnamon, and pair perfectly with a glossy chocolate dip that clings for maximum dunkage. If you like snack projects that give big flavor with very little drama, you’ll love these — fast, forgiving, and shamelessly addictive.
Quick Facts
- Yield: Serves 6
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
Why This Recipe is Awesome
I love this recipe because it gives you the crunchy, cinnamon-sugar joy of a churro without deep-frying or fuss. The chips turn golden and snap in your mouth, the sugar caramelizes just a touch, and the chocolate sauce stays silky and rich for perfect dipping. It’s so easy even your hangry self can pull it off between episodes of whatever you’re binging.
Ingredients
For the Main Dish:
- 6 large flour tortillas (8-inch)
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- Pinch of salt
- Cooking spray or a pastry brush (optional)
For the Sauce / Garnish (if applicable):
- 6 oz semi-sweet chocolate, chopped (or chocolate chips)
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (for shine)
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
I preheat the oven to 400°F and line a baking sheet with parchment. I stack the tortillas, cut each into 6–8 wedges (I usually do 8), and arrange the wedges in a single layer on the sheet so they don’t touch. That single layer guarantees crisp edges — no sad, floppy chips.
Step 2:
I whisk together 1/2 cup sugar, 1 tbsp ground cinnamon, and a pinch of salt in a shallow bowl. I brush both sides of the tortilla wedges with the melted butter (or use a quick spray of oil), then toss them gently in the cinnamon-sugar so every inch gets some sweet sparkle. If you want an extra-crispy finish, press the sugar onto the wedges before baking.
Step 3:
I slide the tray into the hot oven and bake at 400°F for about 8–12 minutes, flipping once halfway. Watch for golden edges and brown speckles — the smell of caramelizing sugar will tell you we’re close. Listen for little crackles when the sugar starts to toast; that means you’ll get perfect crunch.
Step 4:
I remove the chips when they turn golden and firm and let them cool on the sheet for a few minutes. They crisp up as they cool, so don’t panic if they feel a touch soft right out of the oven. While the chips cool, I make the chocolate dip.
Step 5:
I heat the 1/2 cup heavy cream until it just reaches a simmer (use a microwave in 30-second bursts or warm on the stove). I pour the hot cream over the chopped 6 oz chocolate, let it sit 60 seconds, then stir until glossy. I whisk in 1 tbsp butter, 1 tsp vanilla, and a pinch of salt to deepen the flavor. Dunk, drizzle, or spoon the sauce over the chips and serve immediately.
Pro Tips
- Use slightly stale tortillas if you have them — they crisp up faster and absorb less butter.
- For even browning, rotate the pan halfway through baking and keep chips in a single layer.
- Want truly extra-sweet chips? Add a teaspoon of powdered sugar to the cinnamon-sugar mix for a tender crunch.
- Make the chocolate sauce ahead and reheat gently in 10-second microwave bursts; stir between bursts to keep it silky.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap flour tortillas for corn tortillas to make a gluten-free version; the flavor turns a touch earthier and the chips get very crisp.
- Use coconut cream or canned full-fat coconut milk instead of heavy cream for a dairy-free chocolate sauce — expect a light coconut note.
- Replace butter with neutral oil (canola or avocado) if you’re dairy-free; use about ¾ the volume for the same shine.
- Try dark chocolate (70%) in place of semi-sweet for a more adult, less-sweet dip.
Variations & Tips
- Spicy twist: Add 1/4 tsp cayenne to the cinnamon-sugar for a Mexican chocolate vibe.
- Kiddie-friendly: Mix a little rainbow sprinkles into the sugar after baking for a birthday-party feel.
- Dulce de leche drizzle: Warm dulce de leche and drizzle over chips for a caramel finish.
- Orange-chocolate: Zest 1/2 an orange into the chocolate sauce for bright citrus notes.
- Churro nachos: Layer chips on a platter, drizzle chocolate and dulce de leche, add chopped nuts and a scoop of vanilla ice cream.
- Creative twist: Use pre-made puff pastry cut into strips, bake, and dust for flakier, puffier “chip” texture.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store cooled chips in an airtight container at room temperature for up to 2 days; re-crisp them for 3–5 minutes at 350°F before serving. Store sauce in the fridge and gently reheat.
- Can I double the recipe?
- Sure thing. Bake on two racks, switching positions halfway and watch the time — you might need an extra 1–3 minutes per tray. Don’t crowd the pans.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel.
- How do I know it’s done?
- Look for golden-brown edges and a firm snap. If chips sound crisp when you tap them, they’re ready.
- What if I don’t have ingredient X?
- Out of tortillas? Use pita rounds or pre-made puff pastry. No heavy cream? Use coconut milk or a mix of milk and a pat of butter — it won’t be identical but it will taste great.
How I Like to Serve It
I serve these churro chips warm on a big platter for movie nights or as a playful dessert at dinner parties. Pair them with the chocolate sauce, a scoop of vanilla ice cream, or even apple slices for dipping. They work as a snack for cozy autumn evenings or as a bright, crunchy treat at summertime gatherings — flexible, crowd-pleasing, and impossible to eat just one of.
Notes
- Store cooled chips in an airtight container at room temperature for up to 2 days; re-crisp at 350°F for 3–5 minutes.
- Keep leftover chocolate sauce refrigerated for up to 4 days; reheat gently to keep it glossy.
Final Thoughts
Closing: Go on — make a batch, dip liberally, and share (or don’t). Now go impress someone — or just yourself — with your homemade masterpiece!