Homemade churro chips are so addicting and simple to make. Crispy baked tortilla chips coated in sweet cinnamon sugar and served with a delicious fruit style salsa.
They're perfect for a crowd or whenever you're craving a cinnamon-y snack!
If you are a fan of the traditional fried churros, then you will love these churro chips. These sweet tortilla chips are brushed with melted butter, coated in warm cinnamon sugar and baked inside the oven until crisp and golden brown.
Serve these chips all on their own, dip them in chocolate sauce or in my case, make a refreshing fruit salsa to go with them.
Why You'll Love This Recipe
- Easy to make- This delicious cinnamon snack takes not time to prepare. Just slice flour tortillas into wedges, brush on some melted butter and coat in cinnamon sugar. You can have freshly baked chips in just 15 minutes.
- Great for gatherings- These chips are perfect for parties, especially Cinco de Mayo!
- Kid-friendly- This is a great, simple recipe for kids, especially if you have more than one kid who wants to help.
- Customizable- This recipe is super versatile. Serve these chips with my fruit salsa, chocolate sauce or dulce de leche. They also pair great with vanilla ice cream.
- Tortillas- I use flour tortillas. But you can also substitute with pita bread or flat bread. Adjust baking time as these types of doughs are thicker and may require more time in the oven.
- Cinnamon sugar- I have the best ratio recipe below! I use white granulated sugar and Saigon cinnamon (any type of cinnamon will work).
- Butter- I use unsalted butter and melt it inside the microwave. You can also use a neutral tasting oil, such as canola or vegetable oil if you do not want to use butter.
- Fruits- I used fresh strawberries, mango, pineapple and kiwi. But feel free to use whatever fruit you like or what's in season.
- Apricot preserves- This adds a little bit of sweetness to the fruit and gives this salsa a beautiful shine.
- Mint- Fresh mint really brightens everything up. It pairs perfectly with fresh fruit.
- Lime juice- Just a touch of acid brings out the natural sweetness inside the fruit.
Step By Step Instructions
STEP 1: Preheat oven to 375°. While the oven is heating, prepare the tortillas. Start by cutting the tortillas in half. Then cut into chip-sized wedges.
STEP 2: Make cinnamon sugar. In a small bowl, stir together sugar and ground cinnamon. Mix until the cinnamon is well combined.
STEP 3: Brush the tortillas with butter. Melt the butter inside the microwave. Using a pastry brush, coat both sides of the tortilla with melted butter.
STEP 4: Coat with cinnamon sugar. Take each buttered tortilla wedge and coat with a generous amount of cinnamon sugar. Then, place each tortilla wedge onto a sheet pan.
STEP 5: Bake the tortilla chips. Place the cinnamon sugar chips inside the oven and bake for 13-15 minutes, making sure to turn half way through baking so both sides get crispy.
Remove the chips from the oven and let cool before placing them onto a serving dish.
STEP 6: Make the fruit salsa. In a large bowl, combine diced fruit, lime juice, apricot preserves and fresh mint. Then, toss the fruit until well coated. Serve immediately.
Work in small batches when you are brushing the tortilla chips with butter and cinnamon sugar. If you wait too long, the butter will solidify and the cinnamon sugar won't stick.
Do not make the fruit salsa too far in advance. As it sits, the fruit will release its juices and make the salsa mushy. To avoid this, prepare all the ingredients ahead of time and store inside the refrigerator. When you're ready to serve, just mix the ingredients together. Problem solved!
Place the chips in a single layer and do not overlap. This will allow them to bake up crispy.
Try not to overcook the chips. When they come out of the oven they make not "feel or look" crispy. But as they cool, they will harden.
Halfway through baking, make sure to turn the chips so both sides crisp up nicely.
These sweet tortilla chips are best when served the same day they are made and even better when they're still warm. Alternatively, you can make them several hours in advance. Once cooled, place them inside an airtight container to keep them fresh.
Serve them with a sweet dip, such as chocolate sauce, caramel sauce, dulce de leche, or even a simple drizzle of honey. They also taste great with ice cream!
Yes, you can! Preheat air fryer to 390°. Place the cinnamon coated tortilla chips in a single layer onto your air fryer basket. Air fry for 5 minutes, then turn chips over and fry for an additional 4 minutes.
These churro chips are best when eaten on the same day. But if you have any leftovers, place them inside an airtight container or Ziploc plastic bag. Store them at room temperature for 2 days.
More Sweet Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Churro Chips with Fruit Salsa
- 6 Flour tortillas cut into wedges
- ¼ cup Unsalted butter melted (or more if needed)
- ½ cup White granulated sugar
- 1 tablespoon Ground cinnamon
- 1 lb Strawberries washed, hulled, cut into small dice
- ½ cup Pineapple diced small
- 1 Mango peeled and diced small
- 2 Kiwi peeled and diced small
- 2 teaspoon Lime juice
- 1 tablespoon Apricot preserves
- 2 tablespoon Fresh mint chiffonade, plus leaves for garnish
- Preheat oven to 375°. While the oven is heating, prepare the tortillas. Start by cutting the tortillas in half. Then cut into chip-sized wedge.
- In a small bowl, stir together sugar and ground cinnamon. Mix until the cinnamon is well combined.
- Melt the butter inside the microwave. Using a pastry brush, coat both sides of the tortilla with melted butter.
- Take each buttered tortilla wedge and coat with a generous amount of cinnamon sugar. Then, place each tortilla wedge onto a sheet pan.
- Place the cinnamon sugar chips inside the oven and bake for 13-15 minutes, making sure to turn half way through baking so both sides get crispy.
- Remove the chips from the oven and let cool before placing them onto a serving dish.
- In a large bowl, combine diced fruit, lime juice, apricot preserves and fresh mint. Then, toss the fruit until well coated. Serve immediately.