Pin it
This homemade churro chip recipe transforms simple naan bread into a sweet, crispy treat reminiscent of traditional churros but without the hassle of deep frying. The cinnamon-sugar coating creates that classic churro flavor, while the rich chocolate sauce with hints of espresso and warm spices takes this snack to dessert-worthy heights.
I first made these churro chips when looking for a quick dessert to serve unexpected guests. The aroma of cinnamon and sugar filled my kitchen, and now my family requests them whenever we have movie nights together.
Ingredients
- Naan bread: serves as our easy base instead of making dough from scratch. Look for fresh, soft naan in your grocery store bakery section for best results
- Butter: creates that rich, authentic churro taste. Use unsalted butter for better control of flavor
- Cinnamon: should be fresh and fragrant. The fresher your cinnamon, the more aromatic your chips will be
- Sugar: creates the signature sweet crunch. Regular granulated works perfectly here
- Half and half cream: gives the chocolate sauce its silky texture. Avoid reduced-fat options for best results
- Espresso: deepens the chocolate flavor without making it taste like coffee. Use freshly brewed for best flavor
- Cocoa powder: brings rich chocolate flavor. Dutch-processed creates a smoother sauce if available
- Cardamom and cloves: add warming notes that complement the cinnamon. Use whole spices for more pronounced flavor
Step-by-Step Instructions
- Prepare the Naan:
- Cut each piece of naan into 8 triangles, giving you 16 total pieces. Make your cuts clean and even for uniform cooking. The triangle shape makes these perfect for dipping later.
- Butter Application:
- Brush each piece of naan thoroughly with melted butter. Be generous here as the butter helps the cinnamon sugar adhere and creates that authentic churro flavor. Make sure to cover the entire surface including edges.
- Cinnamon Sugar Coating:
- Mix the cinnamon and sugar thoroughly in a bowl until well combined. Dredge each buttered naan piece in this mixture, pressing gently to ensure maximum coverage. Flip and coat both sides completely.
- Baking Preparation:
- Arrange the coated naan pieces in a single layer on a parchment-lined baking sheet. Avoid overcrowding to ensure even browning and crispness. The parchment prevents sticking and makes cleanup easier.
- Baking Process:
- Bake at 350°F for 16 minutes until golden and crisp. Watch carefully in the last few minutes as the sugar can caramelize quickly. You want them crisp but not burnt.
- Chocolate Sauce Preparation:
- While the churro chips bake, combine half-and-half cream, espresso, cocoa powder, sugar, cardamom, and cloves in a saucepan over low heat. Stir continuously to prevent scorching or separation of ingredients.
- Finishing the Sauce:
- Continue stirring until all ingredients are fully incorporated and the sauce is heated through. Add the tablespoon of butter and stir until completely melted. The butter adds shine and richness to the final sauce.
- Serving:
- Serve your cinnamon sugar churro chips alongside the warm chocolate sauce. Arrange on a serving platter with the sauce in a bowl for dipping. Enjoy while the chips are still warm and the sauce is hot.
Pin it
I absolutely love the addition of cardamom in the chocolate sauce. It reminds me of the Mexican hot chocolate my grandmother used to make during holiday gatherings. That warm, slightly spicy note makes this sauce special and always brings back wonderful family memories.
Make-Ahead Options
These churro chips can be prepared up to the baking stage and stored in the refrigerator for up to 8 hours before baking. Simply arrange the cinnamon-sugar coated naan pieces on your baking sheet, cover with plastic wrap, and refrigerate. When ready to serve, bake as directed, adding 1-2 minutes to the cooking time since they'll be starting cold. The chocolate sauce can also be made in advance and gently reheated over low heat, adding a splash of cream if needed to restore its silky consistency.
Variations To Try
The basic churro chip recipe is wonderfully adaptable. For a zesty twist, add 1 teaspoon of orange zest to your cinnamon-sugar mixture. If you enjoy a bit of heat with your sweet, incorporate 1/4 teaspoon of cayenne pepper into the chocolate sauce for a Mexican-inspired chocolate dip. For a lighter version, try using whole wheat naan and reducing the sugar by half. You can also experiment with different spice combinations in your sugar coating, such as pumpkin pie spice in fall or cardamom and nutmeg for a chai-inspired flavor profile.
Serving Suggestions
These churro chips create an impressive dessert board when paired with additional dipping options. Try serving them alongside fresh fruit, caramel sauce, or vanilla bean whipped cream. For a sophisticated dessert, arrange the chips in a star pattern on individual plates with a small ramekin of warm chocolate sauce in the center, garnished with a light dusting of cocoa powder and a few fresh berries. They also make a wonderful accompaniment to coffee or Mexican hot chocolate for an afternoon treat or post-dinner dessert.
Frequently Asked Questions
- → Can I use a different type of bread for churro chips?
Yes, you can use pita bread or tortillas as an alternative to naan. Just make sure to adjust cooking times if needed.
- → What can I substitute for half-and-half cream in the sauce?
You can use heavy cream, whole milk, or even a plant-based milk alternative like coconut cream for a dairy-free option.
- → How can I prevent the chocolate sauce from burning?
Cook the sauce over low heat and stir constantly. Alternatively, use a double boiler to gently heat the ingredients without direct contact with the flame.
- → Can I make the churro chips ahead of time?
Yes, you can bake the chips in advance and store them in an airtight container. Re-crisp them in a low oven before serving if needed.
- → What other spices can I add to the chocolate sauce?
You can experiment with spices like cinnamon, nutmeg, or even chili powder for a spicy kick to complement the chocolate.