Everything you love about churros, in fun and snack-able chip form! These churro chips are perfect for dipping, or used as a base for some Mexican-style dessert nachos! With both fried and baked directions, you can find a method that works best for you.
This is one of my Dessert recipes I know you’ll want to keep on hand!
Here in the Chunky Chef household, we end up going out to eat at our local Tex-Mex restaurant often, since it’s our daughter’s favorite place to go.
And usually we’re too full from dinner to indulge in a dessert, but when we do, it’s usually churros or sopapillas!
This churro chip recipe combines the flavors of the churros and sopapillas, with the ease of using store-bought tortillas to make your own chips.
I’ve included both fried and baked instructions, so you can find a method that works best for you!
What do I need to make this recipe?
- Sugar – granulated sugar is what was used during my testing and in these photos.
- Cinnamon – just regular ground cinnamon. I typically use McCormick.
- Oil – for frying, I normally like to use vegetable oil, since it’s readily available, flavorless, and has a high smoke point.
- Tortillas – I prefer to use fajita-sized flour tortillas.
- Chocolate sauce – this is completely optional, but I wanted to include it, since my photos show the sauce with the chips.
How to make churro chips?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Make cinnamon sugar. In a small bowl, combine the sugar and cinnamon.
- Cut tortillas. You can use a sharp knife, or even a pizza cutter, to cut the tortillas into 6ths.
- Fry. You’ll want to do this in batches so you don’t overcrowd the pot.
- Repeat.
- Toss. Toss the chips with the cinnamon sugar while the chips are right out of the oil, so the sugar will stick to the chips.
Helpful Tip!
The reason there’s a range for the amount of oil needed for this recipe, is that the amount will depend on the pot you’re using. You’re looking for at least 1/2 – 1″ of oil in the pot, in order to adequately fry the tortillas. A larger and/or wider pot will need more oil to achieve that depth than a narrower pot.
Variations of this recipe
- Tortillas – I haven’t tested this recipe with corn tortillas, or low carb flour tortillas, but I think they would work well.
- Sugar – instead of granulated sugar, you can use light brown sugar (or a combination of both of them).
- Oil – for frying, you really want to use a neutral, flavorless oil, like vegetable or canola oil. Sunflower or avocado oil are other good options.
- Thermometer – using a clip-on thermometer to monitor the temperature of the oil is the most accurate and effective way to fry. However, if you don’t have one, insert the handle of a wooden spoon into the oil. If you see bubbles around the handle, that rise to the top, the oil is ready. If it bubbles vigorously immediately, the oil is too hot, and if it barely bubbles at all, the oil is too cold.
- Dipping options – a store-bought or homemade chocolate sauce, or some salted caramel sauce are our go-to dipping options for these chips.
FAQ’s
Absolutely! There will be some changes and an additional ingredient, but all the information will be located in the “chef tips” section of the recipe card below (right under the recipe instructions).
I like to serve these chips with some chocolate sauce, or caramel sauce. I also like to be extra decadent and serve these as the base for dessert nachos! Just drizzle the plate of nachos with chocolate and caramel sauce, then add a scoop of vanilla bean ice cream.
Making churro chips ahead of time
These chips are definitely best when made right before serving, but you can do some things to prep ahead and cut down on the time needed to make the chips.
- Tortillas – these can be sliced ahead of time and kept in an airtight container at room temperature.
- Sugar mixture – the sugar and cinnamon can be combined and kept in an airtight container at room temperature.
Storage
Leftover chips should be stored in an airtight container at room temperature for 2-3 days.
If you’d like to reheat them a bit before eating them, you can pop them in a 350°F oven for 7-10 minutes or so, until they’re crisp.
My Favorite Thermometer!
The easiest way to fry is to know what temperature your oil is… and a thermometer is the tool for that. This version clips right on the side of your pot, so you can have perfect frying results, every time!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 – 2 cups vegetable oil however much is needed to get 1/2 – 1" of oil in your pot
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 8 fajita-sized flour tortillas
- chocolate or caramel sauce for dipping
Instructions
Prepare
- In a heavy bottomed pot (I use a dutch oven), add enough oil to fill the pot by about 1/2-1 inch. Heat over MED heat, until about 350°F.
- Line a baking sheet with a paper towel, and top with a wire cooling rack. Set near the stove, as this will be where you put the fried chips.
- Place a shallow bowl or another baking sheet next to the cooling rack. This will be where you toss the fried chips with the sugar mixture.
Make cinnamon sugar
- While the oil is heating up, add the sugar and cinnamon to a small bowl. Set aside for now.
Cut tortillas
- Stack the tortillas on top of each other and carefully slice them in half, then each half into 3 triangles (this will give you 6 triangles per tortilla).
Fry
- Once the oil is hot, carefully place a handful of sliced tortillas into the oil.
- Fry for about 2 minutes per side, until golden brown and crisp.
- Remove chips to the cooling rack briefly to drain excess oil, then add them to the shallow bowl, and sprinkle with some of the cinnamon sugar over the top and toss to coat.
- Repeat with remaining tortillas and sugar mixture.
Serve
- Serve the chips with your desired dipping sauce and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- This recipe makes approximately 48 chips, which you’re free to divide into as many servings as you’d like.
- The total time for the recipe doesn’t include the time it takes for the oil to come up to temperature, as this will vary from person to person.
Oven Directions:
- Add 1/2 cup melted unsalted butter to the ingredient list.
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Preheat oven to 325°F and line a baking sheet with parchment paper or silicone baking mat. Set aside. Combine granulated sugar and ground cinnamon in a small mixing bowl.
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Cut flour tortillas into triangles, place in large bowl. Pour melted butter over cut tortillas, toss until well coated.
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Sprinkle cinnamon sugar mixture into bowl, tossing as you go to evenly distribute the mixture.
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Bake about 17-20 minutes or until crispy, oven times may vary, watch closely so they don’t burn. I like to start checking at about 13-14 minutes.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Karen says
Making these this morning. My daughter was born on Cinco De Mayo so we’re having a fiesta themed party. These honestly should come with a warning…. dangerous to make cause you’re going to eat them as soon as they’re done! Sooo delicious 😋 I can’t stop 🤣🤣
Tisha says
We love making these! Especially with a fruit salsa. So great for any occasion
April says
I can’t get enough of these! They’re so yummy, and go great with a strawberry salsa!
Janelle says
Sooooo tasty!! My kids devoured these. Actually, so did I haha!
Sandra says
Made these for a quick snack and I’m surprised how good they were! My kids couldn’t stop eating them!
Catalina says
I made your Easy Churro Chips for a family movie night and they were a blockbuster hit! So simple to make yet irresistibly delicious. This will definitely be our new favorite snack.
Erin says
I can’t get over how easy these churro chips were to make! Crispy, sweet, and ready in minutes, I’m so excited to make this again!
Beth says
I made these last night and served them with cream cheese dessert dip. They were a BIG hit!
Melanie Dangerfield says
Can these be made in an air fryer?
The Chunky Chef says
I haven’t tested it, so I can’t say for certain.