How Grandma’s kitchen inspired this shortcut classic ? I remember sitting at the counter as Grandma, with her strong hands and endless patience, rolled dough for pan dulce. When it came time to fry churros, it was a celebration. The whole house warmed with the sweet scent of bubbling oil, and we’d gather around with mugs of hot chocolate, waiting for that first crispy bite.
Years later, with my own daughter now tugging at my apron, I found myself craving that same magic—but without the cleanup. That’s when churro chips came into our lives. The first time I cut up some flour tortillas, tossed them in cinnamon sugar, and baked them into golden, crunchy triangles, I knew I had found my go-to shortcut. These easy churro chips brought back all the warmth of my childhood without the extra time in the kitchen.
Now, my little one helps me shake the cinnamon-sugar mix in a bowl, just like I used to help Grandma dust the real churros. It’s not just a dessert—it’s a memory passed on. On weekends, my mom joins us, and we snack on churro chips while telling stories about how Grandma used to “accidentally” double the sugar.
Why churro chips are the perfect busy-mom dessert
Churro chips are more than quick—they’re versatile. You can fry them for extra crunch, or bake them for a lighter option. They’re made with pantry staples like tortillas or pita, sugar, cinnamon, and olive oil. Whether you’re topping them with fruit and ice cream or serving them with a chocolate dip, they’re always a hit. I love how churro chips bring smiles to my family’s faces in under 10 minutes.
They’re my secret weapon when I need a quick dessert that tastes like it took hours. But best of all, they carry the same love my Grandma stirred into every batch of real churros—just in a crispier, quicker form.
Ingredients for Churro Chips // What You’ll Need
Tortilla vs pita: Which makes better churro chips?
One of the best things about churro chips is that you don’t need anything fancy to make them. Most recipes start with flour tortillas, which turn golden and crispy when baked or fried. But I often use pita bread instead—they’re a little thicker, which makes for a heartier crunch. Whether you choose pita, tortillas, or any thin flatbread, you’ll end up with crispy chips perfect for dusting in cinnamon sugar.
If you’re baking, flour tortillas crisp beautifully in the oven without any oil splatter. Frying works great too, especially when you’re in the mood for something closer to traditional churros. And if you want gluten-free churro chips? Corn tortillas work well too—just keep an eye on the fry time, since they cook a bit faster.
Cinnamon-sugar magic: The sweet coating that defines it
Churro chips wouldn’t be churro chips without that sweet, spiced dusting. The classic combo of granulated sugar and ground cinnamon is what transforms a plain chip into a dessert-worthy snack. I like to mix up a big batch of cinnamon sugar and keep it in a jar—it saves time when cravings strike.
Here’s what you’ll need to make a full tray of churro chips:
The Crispy Base
These form the foundation of your churro chips. Choose based on what you have on hand or the texture you prefer:
4–6 flour tortillas or 2 pita bread rounds, sliced into triangles
2–3 tablespoons olive oil or melted butter
¼ cup granulated sugar
2–3 teaspoons ground cinnamon
Caramel dip (optional)
Chocolate sauce (optional)
Ice cream or whipped cream (optional)
Fresh fruit like bananas or strawberries (optional)
How to Make Churro Chips // Baked or Fried?
Step-by-step baked churro chips (oven method)
If you want the flavor of churros without deep frying, baked churro chips are a fantastic option. They come out light, crisp, and coated in cinnamon sugar. Here’s how to make them in just 10 minutes:
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
- Slice your tortillas or pita rounds into triangles. I usually cut each one into 8 wedges, just like a pizza.
- Brush each triangle lightly on both sides with olive oil or melted butter. This helps them crisp and gives the cinnamon sugar something to cling to.
- Arrange in a single layer on your prepared sheet pan, leaving a little space between each chip so they bake evenly.
- Bake for 5 to 10 minutes, flipping once halfway through. Chips should be golden and crisp but not too dark.
- Dust immediately with your cinnamon-sugar mix while the chips are still hot.
Baking gives the chips a delicate crunch and keeps cleanup minimal—a perfect option for weeknights or when Grandma’s watching the little one and I need a quick dessert idea.
Frying method for extra crunch
When I’m craving that classic churro crunch and don’t mind a few splatters, I turn to the pan:
- Heat olive oil (about ¼ cup) in a skillet over medium-high heat until shimmering.
- Fry tortilla triangles in small batches, cooking for 20–30 seconds on each side. They cook fast, so keep a close eye!
- Transfer to paper towels to drain, then immediately toss in cinnamon sugar while hot.
Serving, Variations, and Storing Churro Chips // Delicious Ways to Enjoy
Creative churro chip toppings & dipping ideas
Once your churro chips are golden and dusted with cinnamon sugar, it’s time for the fun part—serving them up with bold flavor! These sweet, crispy bites pair beautifully with a wide range of toppings and dips, making them ideal for dessert boards, parties, or just a cozy movie night.
Here are some of our family favorites:
- Drizzle with caramel or cajeta, or serve with a bowl of Mexican chocolate dipping sauce for the ultimate churro chip experience.
- Turn them into dessert nachos by layering churro chips with whipped cream, sliced bananas, strawberries, or mango. Add a drizzle of dulce de leche or honey for extra indulgence.
- Pair with ice cream: Vanilla or cinnamon ice cream scooped over warm churro chips is always a winner—especially when my daughter gets to sprinkle rainbow sprinkles on top.
- Go savory-sweet by adding a pinch of sea salt or crushed nuts to the cinnamon sugar mix for balance and crunch.
They’re endlessly adaptable, which is why I love making a big batch for family nights or last-minute guests. Want to explore even more sweet snack twists? Check out our Easy Sopapilla Bites for another fried favorite.
Storage tips and how to keep them crisp
While churro chips are best fresh, you can absolutely store leftovers:
- Let chips cool completely, then place them in an airtight container or resealable plastic bag.
- Store at room temperature (not in the fridge), and enjoy within 2 days for peak crunch.
- To refresh soft chips, spread them on a baking sheet and warm in a 300°F oven for 2–3 minutes.
I often tuck away a small bag of leftover churro chips in the pantry. They make the perfect lunchbox treat or midday pick-me-up when I need a little bite of sweetness without the prep.
Tip: If you’re planning ahead, bake or fry the chips and wait to coat them in cinnamon sugar until just before serving for the crispiest texture.
Frequently Asked Questions About Churro Chips
What is a Mexican churro made of?
A traditional Mexican churro is made from a simple choux-style dough using flour, water, butter, and eggs. It’s piped into hot oil, fried until golden, then rolled in cinnamon sugar. Some variations include a pinch of salt or vanilla for added flavor.
What are churro fries made of?
Churro fries are churros shaped into fry-like sticks. They use the same dough as regular churros but are piped into thinner shapes for extra crispiness. Once fried, they’re tossed in cinnamon sugar and served with chocolate or caramel dips.
What is churro batter made of?
Churro batter is a cooked dough made from boiling water and butter, with flour stirred in to form a thick paste. After cooling slightly, eggs are mixed in until smooth. This creates a pipeable dough perfect for frying.
What is a churro snack?
A churro snack refers to any mini or bite-sized version of a churro, including treats like churro bites, churro chips, or churro popcorn. These are portable, easy-to-make alternatives that capture the same warm, spiced flavor in a simpler form—like the churro chips we made today.
Conclusion
There’s something magical about transforming pantry staples into a sweet treat that tastes like a celebration. These churro chips do exactly that. Whether you bake them for a lighter crunch or fry them for classic golden crispiness, they’re a nostalgic nod to the flavors of traditional churros—without the mess or time.
Every bite carries a little piece of the past. For me, that means laughter echoing from Grandma’s kitchen, sticky fingers from sugar-dusted dough, and now, my daughter helping me shake the cinnamon like it’s fairy dust. I hope these churro chips bring that kind of joy to your table too—simple, warm, and always made with love.
Print
Churro Chips Recipe: Easy Baked or Fried Mexican-Inspired Snack
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Dessert, Snack
- Method: Baked or Fried
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Crispy churro chips made from flour tortillas or pita, dusted in cinnamon sugar and perfect for dipping or dessert nachos.
Ingredients
4–6 flour tortillas or 2 pita bread rounds, sliced into triangles
2–3 tablespoons olive oil or melted butter
¼ cup granulated sugar
2–3 teaspoons ground cinnamon
Caramel dip (optional)
Chocolate sauce (optional)
Ice cream or whipped cream (optional)
Fresh fruit like bananas or strawberries (optional)
Instructions
1. Preheat oven to 425°F (or heat oil if frying). 2. Slice tortillas or pita into triangle wedges. 3. Brush lightly with oil or butter on both sides. 4. Bake for 5–10 minutes or fry 20–30 seconds per side until golden. 5. Immediately toss hot chips in cinnamon sugar. 6. Serve warm with optional dips or toppings.
Notes
Store churro chips in an airtight container at room temperature for up to 2 days. Reheat briefly in a 300°F oven to restore crispness. Use gluten-free tortillas for a GF-friendly option.
Nutrition
- Serving Size: 1 handful
- Calories: 110
- Sugar: 6g
- Sodium: 75mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
