Alex and I traveled to a family destination wedding in Mexico a few years back, and the churro stands in the lazy beach town of Sayulita were such a highlight. We’d seek out the piping hot donuts rolled in cinnamon sugar in our golf cart through town. I can still taste the nightly ritual!
This oven-baked version transforms triangles of tortilla into crispy, caramelized chips. The butter adheres your cinnamon-sugar mixture to the tortilla, bubbling in a hot oven until just set and golden. They’re delightful as-is, or you can melt some chocolate chips and a spoonful of coconut oil in a bowl and drizzle over each chip to finish. These taste wonderful warm, but they’re great at room temperature, too.
Fun for a family snack, football game, or movie night, this sweet treat takes little effort, and there’s a very little chance you’ll have leftovers! This seems like a perfect recipe to make with the kids! The assembly line of all-sweet ingredients is easy and not too messy, either.
Feel free to replace flour tortillas with a gluten-free corn, coconut or almond flour brand. We used the Mission low-carb tortillas already in our fridge and were pleased.
Makes 32 chips
4 tortillas of your choice, each cut into 8 triangles
4 tablespoons salted butter, melted
1 cup granulated sugar
2 tablespoons cinnamon
1/2 cup chocolate chips
1 tablespoon coconut oil
Flaky sea salt, optional
1. Preheat oven to 425 degrees. Prepare two baking sheets with parchment paper.
2. Combine sugar and cinnamon in a medium, shallow bowl. Coat each tortilla triangle in melted butter, shaking over butter bowl to allow excess to drip off. Transfer to cinnamon sugar mixture and, using a spoon, completely cover each triangle. Shake once more and place on baking sheet. Repeat with remaining tortilla triangles.
3. Bake for 8-10 minutes, or until chips appear golden and caramelized edges are browned (but not burnt!). Remove from oven and allow to set for at least 5 minutes.
4. While chips are setting, microwave chocolate chips and coconut in a microwave-safe bowl for 30 seconds. Stir and return to microwave for 30 more seconds. Mix well until chocolate chips are fully melted. Drizzle over each chip and allow to set — or serve chocolate on the side as a dipping sauce!
Store chips in an airtight container at room temperature for up to one week.
