Baked Churro Chips start with Naan that is baked until crisp then covered in butter and cinnamon sugar. The chocolate ganache dip is amazing! This easy churros recipe is perfect for game day snacks, a Valentine’s Day treat, or Cinco de Mayo dessert!
For these Baked Churro Chips, I started with naan. Naan is a leavened flat bread, typically used in Indian cooking, and it’s so versatile and is perfect in so many recipes.
Stonefire Naan can be found at many grocery stores, including Public, Ralph’s, Ahold and Giant, if you live near those stores. It comes in several flavors (like Original, Whole Grain, and even minis). It’s the perfect blank canvas for all of your game day hosting needs. You can use them to make pizzas, tacos, or chips to dip in cheesy dips. Or…do what I did and turn them in CHURROS and then dip them in CHOCOLATE GANACHE!
Baked churro chips are very easy to make and they’re baked, not fried, so I feel like you can enjoy even more of them with less guilt. Simply slice the naan into pieces and bake until the outside is crispy. Then roll them in butter and cinnamon sugar and try not to eat them all.
And as for the chocolate ganache dip…just hand me a straw.
We will be enjoying these while huddling in our room to watch the big game this weekend. Mel will be enjoying them too, and I’m making the naan into pizzas for him. My hosting tip for those of you who have football husbands: take the kids away and keep the house quiet. Stash a cooler of drinks near the couch and make sure the table is full of plenty of chips and dip…and then save the churro chips for yourself.
1 1/2 cups heavy whipping cream
1 cup chocolate chips — I used 60% cacao
1 package Original Stonefire Naan — pack of 2
1/2 cup butter — melted
1 cup granulated sugar
1 tablespoon ground cinnamon
Preheat oven to 400°F. Line a cookie sheet with parchment paper.
Place heavy whipping cream and chocolate chips in a microwave safe measuring cup or bowl. Heat approximately 2 minutes, then whisk until smooth. Chill or freeze for at least 30 minutes before serving, or until the mixture has cooled and thickened but is not solid. (If it gets too solid, just microwave it to thin it out.)
Place the naan on the prepared cookie sheet. Use a knife or a pizza cutter to slice each naan into wedges or strips. Bake for 12-14 minutes, flipping them halfway through baking, so they are crunchy on the outside.
Stir together the cinnamon and sugar. While they're still warm, dip each piece in butter then the cinnamon sugar and place back on the cookie sheet.
Serve warm or cool with the chocolate ganache for dipping.