Description
Delight in the crunchy, cinnamon-sugar baked churro chips paired with a rich, creamy chocolate ganache dip. This Mexican-inspired dessert offers a healthier twist on traditional churros by baking the tortilla chips to golden perfection, making it an easy and crowd-pleasing treat for any occasion.
Ingredients
Scale
For the churro chips:
- 6 flour tortillas (8-inch)
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the ganache dip:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the oven and sugar mixture: Preheat your oven to 375°F and line two baking sheets with parchment paper. In a small bowl, mix the granulated sugar and cinnamon until evenly combined.
- Coat the tortillas: Brush both sides of each tortilla with the melted butter. Then sprinkle both sides generously with the cinnamon-sugar mixture to ensure each chip will have sweet, cinnamony flavor.
- Cut and arrange tortillas: Slice each tortilla into 6 to 8 wedges and arrange them in a single layer on the prepared baking sheets, making sure the chips don’t overlap for even baking.
- Bake the chips: Bake for 10 to 12 minutes, flipping the chips halfway through the baking time to ensure they become golden brown and crisp on both sides. Remove them and let cool completely so they firm up to a perfect crunch.
- Make the ganache dip: While the chips bake, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the chopped chocolate, and let it sit undisturbed for 2 to 3 minutes to melt.
- Stir ganache and add flavor: Stir the chocolate and cream until smooth and glossy. Then mix in the vanilla extract and a pinch of salt for balance.
- Serve: Transfer the ganache to a serving bowl and keep warm. Serve alongside the cooled churro chips for dipping and enjoy immediately.
Notes
- Use gluten-free tortillas if you need a gluten-free version.
- Store baked churro chips in an airtight container for up to 3 days to maintain crispness.
- For a twist, add a dash of cayenne pepper or espresso powder to the ganache for a subtle spicy or mocha flavor.
