Description
Delight in these crispy, golden baked churro chips made from naan or pita bread, coated in cinnamon sugar and served with a luscious chocolate ganache for dipping. This easy-to-make recipe transforms simple ingredients into a fun and addictive snack perfect for sharing or enjoying solo.
Ingredients
Scale
Churro Chips
- 4 rounds Naan or Pita Bread
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 tablespoon ground cinnamon
Chocolate Ganache Dip
- ¾ cups heavy whipping cream
- 1 cup (170g) chocolate chips
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a cookie sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Chocolate Ganache: Place the heavy whipping cream and chocolate chips in a microwave-safe bowl or measuring cup. Heat in the microwave for about 2 minutes, then whisk until the mixture is smooth and glossy. Set aside to cool to room temperature before serving.
- Prepare and Bake the Chips: Lay the naan rounds on the prepared cookie sheet. Using a knife or pizza cutter, slice each round into wedges or strips. Bake for 12-14 minutes, flipping the chips halfway through to ensure they become crunchy and golden on both sides.
- Coat with Cinnamon Sugar: Mix the granulated sugar and ground cinnamon together. While the baked chips are still warm, dip each piece in the melted butter then immediately coat it in the cinnamon sugar mixture. Return the coated chips to the cookie sheet to set.
- Serve: Enjoy the baked churro chips warm or at room temperature alongside the chilled chocolate ganache for dipping.
Notes
- For extra crispiness, make sure to flip the chips halfway through baking.
- If you prefer, you can use pita bread instead of naan for slightly different texture.
- Ganache can be prepared in advance and chilled; gently reheat before serving if it thickens too much.
- Store leftover chips in an airtight container to keep them crunchy.
- Adjust cinnamon sugar ratio to your taste preference for sweetness and spice.
