Baked Churro Chips Recipe – Detailed Technique

Baked Churro Chips Recipe

The name of this simple-to-make mix sweet snack stems from the simple fact that those flour-based chips have been coated with cinnamon and sugar, which provides them a flavour like this omnipresent Latin-American fried cure, churros. They might also be called sopaipilla chips to get a very similar reason, even though that name doesn’t roll off the tongue not exactly as quickly as churro chips!

Inside their Standard sort, churro chips make a wonderful party food, casual nonetheless nice enough for the company. There are a lot of means to alter the flavor or dress up them, but therefore don´t overlook out the hints for variations on ingredients and serving hints below the recipe itself.


  • 1/2 cup granulated white sugar
  • 2 tsp ground cinnamon
  • 1/4 cup real butter or coconut oil or cooking spray
  • 4 big flour tortillas


  1. When using butter, make use of the actual material (not margarine!)) And melt it thoroughly, either together with 10-second bursts from the microwave until its liquid or higher very low heat in a pan over the cooker. (Utilize the exact same method when you’ve plumped for coconut oil–but recalls that coconut oil melts at a significantly lower temperature compared to butter will not, so be extra careful to not burn off it)
  2. If using cooking spray, then spray each side of a single tortilla therefore that the entire piece is covered with an extremely thin coating of oil.
  3. Sprinkle a few tbsp of the sugar mix on the top of tortilla and use your hands to spread it around; it’s going to follow your own tortilla due to the butter or oil coat. Turn tortilla over and continue doing this surgery, therefore that either side of the tortilla are equally coated with cinnamon sugar. If needed, turn the piece over and replicate accordingly that maximum policy is achieved.
  4. Repeat steps 3 and 2 with the remaining tortillas, placing all of them into a pile on the very board.
  5. Use a sharp knife to slice the pile of tortillas to 8 wedges.
  6. Bake the chips for around 1-5 minutes, until they’re crispy and lightly browned. Maintain a close watch on these throughout the past couple of minutes of baking so that your chips usually do not overbrown.
  7. Eliminate your chopped churro chips out of the Toaster and let them cool simmer for 12 to 15 minutes so that they are able to serve immediately or store broadly covered for after. (These will be greatest when consumed within a few days of earning.) Eat with the own hands free!