Easy Churro Chips Recipe

If churros and tortilla chips had a cozy, cinnamon-dusted baby, it’d be these churro chips. They’re tortilla wedges tossed in cinnamon sugar, baked or air-fried until crisp, then showered with a little extra sparkle. They’re fast, sweet, and a little dangerous because they disappear by the handful. If you’re craving dessert without pulling out a mixer or waiting for dough to rise, this is your 10-out-of-10 move.

My little family is feral for these. The first time I made them, I was aiming for a cute weeknight treat. My husband, who swears he “doesn’t really do dessert,” stood at the counter dipping chip after chip into a puddle of caramel like it was a serious job. The kiddo calls them breakfast chips (not wrong) and we once ate a tray on the living room floor while watching a movie, sugar dust everywhere, dog judging us from the doorway. Now they’re the thing I throw together when someone texts “we’re five minutes out”—and by the time the doorbell rings, the kitchen smells like a fair.

Kitchen Talk

I’ve tried both corn and flour tortillas—flour wins for that churro chew and puff, but corn gives a tostada-crunch that’s weirdly addictive. If you brush too much butter on, they’ll go soft; you want a whisper, not a dunk. I do a salty pinch in the cinnamon sugar because sweet needs a wingman. Once, I tried coconut oil and the flavor was great, but the chips lost crisp fast—still tasty, just eat them while warm. I almost always toss them in a bag with cinnamon sugar like I’m marinating popcorn—less mess, better coverage. And if you want to be a hero, warm a little dulce de leche or melt chocolate for dipping. People will lose their minds.

Shopping Tips

– Grains/Pasta: Grab soft flour tortillas for classic churro vibes. If using corn, pick thin ones so they crisp fast.
– Spices: Choose cinnamon that actually smells alive. Saigon or Ceylon both work; go with what you like.
– Sweeteners: Regular granulated sugar is perfect. Coconut sugar works too, just a touch more caramelly and less sparkly.
– Fats & Oils: Unsalted butter for flavor or a neutral oil for super-crisp edges. Ghee won’t burn as quickly if you run hot.
– Chocolate: For drizzling, use chips or a bar you love. A tiny knob of coconut oil helps it go glossy.
– Budget Swaps: Store-brand tortillas are great here—save the fancy ones for tacos.

Prep Ahead Ideas

– Mix a jar of cinnamon sugar and keep it in the pantry so you’re always five minutes from churro chips.
– Stack and slice tortillas into wedges, then refrigerate in a zip-top bag with a paper towel to keep them dry.
– Melt butter and park it covered on the counter if you’re baking right away; otherwise, melt fresh so it’s not solid when you need it.
– In the morning: cut and stage your tortillas. In the evening: brush, bake/air-fry, toss in sugar. Dessert, done.

✔Time-Saving Tricks

– Use a pizza cutter to zip through stacks of tortillas in seconds.
– Air fryer for small batches—quicker heat, faster crisp.
– Toss the hot chips in a paper bag with cinnamon sugar for instant, even coating and easy cleanup.
– Don’t rush the cool-down: a couple minutes on a rack locks in the crunch.

✔Common Mistakes

– Overcrowding the pan makes them steam and go soft. Give them space like they’re teens at a school dance.
– Too hot = sugar scorches. If they darken fast, lower the temp and finish gently.
– Heavy hand with butter turns them floppy. Light brush is plenty; you can always re-crisp.
– If the sugar doesn’t stick, you waited too long. Toss while they’re still warm so it clings.

What to Serve It With

– A scoop of vanilla or cinnamon ice cream.
– Quick fruit salsa (strawberries + lime + a hint of mint).
– Warm caramel, dulce de leche, or chocolate sauce for dunking.
– Hot coffee or chai for contrast—trust me on this one.

✔Tips & Mistakes

– Preheat fully so they crisp, not wilt.
– Line your pan; sugar gets sticky.
– Salt the sugar mixture lightly for big flavor.
– If they soften later, a short reheat brings back the crunch.
– Air fryer baskets vary—peek early the first round.

✔Storage Tips

Keep leftovers in an airtight container at room temp with a little paper towel to wick moisture. They’ll stay crisp for a day or so; after that, pop them back into a warm oven or air fryer for a quick re-crisp. Cold, straight from the jar? Still totally snackable—especially with morning coffee. Breakfast dessert is a lifestyle.

✔Variations and Substitutions

– Flour vs. corn tortillas: flour for churro chew, corn for extra crunch.
– Dairy-free: swap butter for neutral oil or coconut oil (eat while warm for best texture).
– Sweeteners: coconut sugar or maple sugar give a cozy vibe; you’ll lose some sparkle, but it’s delicious.
– Spices: try pumpkin pie spice or cardamom for a twist. A whisper of nutmeg is lovely.
– Citrus sugar: rub orange or lemon zest into the sugar before tossing for a bright pop.
– Chocolate drizzle: dark for balance, white for sweet-on-sweet; add a pinch of cinnamon to the melt.
– Finishing salt: a tiny sprinkle of flaky salt on top makes the sweet pop.

Frequently Asked Questions

Easy Churro Chips Recipe

Oven-baked cinnamon-sugar tortilla chips that are crisp, buttery, and perfect for dipping or snacking—made in minutes with pantry staples.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 10 count flour tortillas (8-inch)
• ▢ 0.75 cup granulated sugar
• ▢ 1.5 teaspoon ground cinnamon
• ▢ 0.25 cup unsalted butter, melted
• ▢ 0.5 teaspoon vanilla extract optional
• ▢ 0.25 teaspoon fine sea salt optional

Instructions

Preparation Steps

• Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
• In a small bowl, mix the sugar, cinnamon, and salt (if using).
• Stir the vanilla into the melted butter. Brush both sides of each tortilla with the butter mixture.
• Stack tortillas and cut each into 8 wedges to form chips. Toss wedges in a large bowl with the cinnamon sugar until evenly coated.
• Arrange chips in a single layer on prepared sheets. Bake for 10 to 12 minutes, flipping and rotating pans halfway, until crisp and golden.
• Cool on the sheet for 5 minutes to finish crisping. Serve warm or at room temperature.

Notes

Air fryer option: Cook coated chips at 375°F for 5 to 6 minutes in batches, shaking halfway. For extra sparkle, dust with a little more cinnamon sugar while warm. Serve with chocolate sauce, dulce de leche, or fruit salsa.