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These Churro Chips are crispy chips made from Pita or Naan that are then covered in butter and cinnamon sugar. They’re perfect alone but if you want to make the chocolate ganache dip you won’t be sorry.
This delicious churro inspired recipe is perfect for whatever occasion you need a sweet appetizer with the best flavor. I love making them for the football game or they are always a hit on Valentine’s Day!
They are made out of Naan, which when baked, becomes so crispy and delicious. They are then covered with a cinnamon sugar mixture, so they taste like a churro – but 10x better! You can eat them alone, or dip them in a yummy chocolate ganache. Either way this is the perfect recipe to make when you need a sweet treat!
Ingredient Notes
- Naan: The star of the show! The base of these churro chips – you can substitute Pita if you can’t find Naan.
- Butter: Because we’re not frying the churros, we need to dip them in melted unsalted butter so the cinnamon sugar mixture will stick.
- Chocolate Ganache made from chocolate chips and heavy cream, for dipping.
How to make Baked Churro Chips
- These are baked in an oven but you could also air fry them!
- I usually make my chocolate dip first so it has time to cool before serving.
- Slice the Naan as desired – I used a sharp knife and cut them into wedges.
- Flip the triangles halfway through baking so they’re crunchy on both sides.
- Dip the churro chips in butter and cinnamon sugar once they’re cool enough to touch.
Expert Tips
- Make sure you dip the Naan in melted butter before the cinnamon sugar mix because it will not stick otherwise.
- You could replace the Naan with Pita Bread or any other similar thick bread.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
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Preheat oven to 400°F. Line a cookie sheet with parchment paper.
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Place heavy whipping cream and chocolate chips in a microwave safe measuring cup or bowl. Heat approximately 2 minutes, then whisk until smooth. Let sit at room temperature to cool before serving.
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Place the naan on the prepared cookie sheet. Use a knife or a pizza cutter to slice each round into wedges or strips. Bake for 12-14 minutes, flipping them halfway through baking, so they are crunchy on the outside.
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Stir together the cinnamon and sugar. While they’re still warm, dip each piece in melted butter then the cinnamon sugar and place back on the cookie sheet.
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Serve warm or cool with the chocolate ganache for dipping.
Serving: 1serving | Calories: 461kcal | Carbohydrates: 42g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 228mg | Fiber: 2g | Sugar: 30g
Nutritional information not guaranteed to be accurate
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