By I made two pounds of churro chips Saturday for a kid’s birthday party catering side. Cut flour tortillas into chip-sized triangles, brush with melted butter, sprinkle with cinnamon-sugar, bake at 400 for ten minutes. The chips come out crisp and sweet, like a Mexican cinnamon-toast version of a tortilla chip. The kids tore through them. Reimbursement $30 and tip $20.
The recipe is below.
Easy Churro Chips
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Servings: 6
Ingredients
- 8 small flour tortillas (6-inch)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 3 tablespoons unsalted butter, melted
- Vegetable oil, for frying (about 2 cups)
- Chocolate dipping sauce or caramel sauce, for serving (optional)
Instructions
- Mix the coating. In a wide, shallow bowl, stir together the granulated sugar, cinnamon, and salt until evenly combined. Set aside.
- Cut the tortillas. Stack the flour tortillas and cut them into triangles or strips, roughly 1 to 1 1/2 inches wide. Brush both sides of each piece lightly with melted butter.
- Heat the oil. Pour vegetable oil into a heavy-bottomed skillet or saucepan to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (use a thermometer or test with a small tortilla scrap—it should sizzle immediately and float).
- Fry in batches. Working in small batches so you don’t crowd the pan, fry the tortilla pieces for 1 to 2 minutes per side, turning once, until golden and crisp. Adjust heat as needed to maintain temperature.
- Coat while hot. Use a slotted spoon or spider to transfer the fried chips directly into the cinnamon-sugar bowl. Toss immediately to coat all sides—the butter and residual heat help the sugar stick. Shake off any excess.
- Drain and cool. Spread the coated churro chips in a single layer on a wire rack or paper-towel-lined baking sheet. Let cool for 3 to 4 minutes before serving—they crisp up further as they cool.
- Serve. Arrange on a platter and serve warm with chocolate dipping sauce, caramel sauce, or enjoy them plain. Best eaten the same day.
Nutrition (per serving)
Calories: 210 | Protein: 3g | Fat: 9g | Carbs: 30g | Fiber: 1g | Sodium: 190mg