Churro Chips + Chocolate
One of my favorite things about traveling is discovering new foods.
My trip to Spain didn’t disappoint. I learned about the delectable dessert, churros con chocolate. Fried dough, covered with cinnamon and sugar, served with a thick, rich, not-too-sweet chocolate dipping sauce.
This is one dessert that needs to catch on in the U.S.
This recipe is inspired by Spanish churros con chocolate.
About The Recipe
- The churro chips are made out of flour tortilla shells. First, you brush melted butter on both sides of the tortilla shells. Then you sprinkle each side with cinnamon-sugar, and bake.
- The chocolate sauce is so simple and tastes just like the kind I had in Spain. You simply heat milk, sugar, and cocoa powder, and thicken with cornstarch (see recipe below).
The best part about this recipe? The cost. The chips are made out of leftover tortilla shells, sugar, cinnamon, and butter. The sauce is made from milk, cocoa, sugar, and cornstarch. All pantry staples, all really cheap.
Also – this recipe makes a boatload of chips. I used 8 tortilla shells which yields 64 chips. Enough for a party or a crowd.
The chips go so well with the chocolate sauce, but here are some other ways to enjoy them, since you will probably have leftovers:
- Drizzle with chocolate and serve with fresh whipped cream
- Drizzle with honey
- Serve with fruit salsa (banana salsa, grape salsa, cranberry salsa)
- Crush and used as a coating for homemade fried ice cream (fake fried ice cream, since it isn’t actually fried!)
- 8 flour tortilla shells
- 1/4 cup melted butter
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1 pint milk (skim or 2 percent) with two tablespoons set aside
- 1/3 cup granulated sugar
- 1/4 cup cocoa powder
- 2 tablespoons corn starch
- To make churro chips: Preheat oven to 350F. Brush both sides of each tortilla shell with melted butter. Sprinkle each side with cinnamon-sugar. Stack all tortilla shells on top of each other and cut into 8 triangles. Place tortilla chips in a single layer on large baking sheets. You will need at least two large baking sheets to fit all of the chips. Bake for 15 to 18 minutes, until the chips are lightly toasted brown and crispy. Allow to cool completely and remove from pan.
- To make chocolate sauce: Place milk (minus two tablespoons), sugar, and cocoa in a heavy saucepan over medium-high heat. Whisk and heat the mixture to a simmer.
- In a small bowl, mix two tablespoons milk with corn starch until dissolved. Add cornstarch mixture to the simmering chocolate mixture and stir until mixture thickens. Remove from heat and allow to cool slightly. Serve warm sauce with churro chips.