Confession time: We have a SERIOUS obsession with churros. We just can’t get enough of their cinnamon sugary goodness. They’re crisp on the outside, chewy in the middle, and the answer to all of our dessert dreams. Sometimes we don’t have time to whip up traditional churros from scratch, so we came up with these easy-to-make Churro Chips! They’re baked (AKA they’re healthy, right?) and they’re made out of naan bread, so you can whip ’em up in no time. Read on for the recipe.
Ingredients:
For the chips:
- 4-5 pieces plain naan bread
- 1/2 cup salted butter, melted
- cinnamon sugar
For the mocha fudge sauce:
- 1 cup granulated sugar
- 1 1/3 cups special dark cocoa powder
- 1 Tablespoon instant espresso powder
- 1 cup heavy whipping cream
- 1/2 cup salted butter
- splash of vanilla
For the caramel sauce:
- 3/4 cup brown sugar
- 1 14-ounce can sweetened condensed milk
- 1/2 cup salted butter
- 1/2 cup half and half
- splash of vanilla
Instructions:
1. To make the churro chips, preheat the oven to 375 degrees Fahrenheit. Cut each piece of naan bread into 10 triangles. Brush each naan chip with melted butter and dip into cinnamon sugar. Place on a baking sheet lined with parchment paper. Bake for 16 minutes (flip the naan chips halfway through baking). Let cool.
2. To make the mocha fudge sauce, combine the sugar, cocoa powder, espresso powder, and heavy whipping cream in a saucepan over medium heat. Whisk until combined. Add butter and stir until melted. Cook the fudge sauce over low heat for 3-5 minutes. Remove from heat. Add vanilla. Let cool 5-10 minutes. If you won’t be using the fudge sauce right away, store in a mason jar in the fridge.
3. To make the caramel sauce, combine the sugar and sweetened condensed milk in a saucepan over medium heat. Add butter and stir until melted. Cook the caramel sauce over low heat for 3-5 minutes, until it comes to a slow boil. Remove from heat. Add half and half and vanilla. Stir to combine. Let cool 5-10 minutes. If you won’t be using the caramel sauce right away, store in a mason jar in the fridge.
4. Serve churro chips with fudge sauce, caramel sauce, and some fresh whipped cream. Enjoy!
To make the churro chips, preheat the oven to 375 degrees Fahrenheit. Cut each piece of naan bread into 10 triangles. Brush each naan chip with melted butter and dip into cinnamon sugar.
Place on a baking sheet lined with parchment paper.
Bake for 16 minutes (flip the naan chips halfway through baking). Let cool. YUMMMM.
To make the mocha fudge sauce, combine the sugar, cocoa powder, espresso powder, and heavy whipping cream in a saucepan over medium heat. Whisk until combined. Add butter and stir until melted. Cook the fudge sauce over low heat for 3-5 minutes. Remove from heat. Add vanilla. Let cool 5-10 minutes.
To make the caramel sauce, combine the sugar and sweetened condensed milk in a saucepan over medium heat. Add butter and stir until melted. Cook the caramel sauce over low heat for 3-5 minutes, until it comes to a slow boil. Remove from heat. Add half and half and vanilla. Stir to combine. Let cool 5-10 minutes.
Serve up your churro chips with fudge sauce, caramel sauce, and some fresh whipped cream.
Hey, churro chips, we think we’re in love :)
One more cinnamon-sugar beauty shot!
Happy snacking!
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Recipe Development and Food Styling: Francesca Bean
Styling: Cassidy Miller
Photography: Kurt Andre
