This Mexican Churro Chips Recipe is the absolute best and so easy! They are so crunchy and just like the ones you buy from a restaurant, made easily in the comfort of your own home. And we have the secret to making them the absolute BEST: using raw tortillas. Don't worry, if you don't have any we also have directions for using precooked tortillas too!
These are popular year round, with a little extra boost around Cinco de Mayo. They smell amazing and taste even better.
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- tortillas - raw tortillas are what make these the absolute BEST! We have tested this recipe with many different tortillas. When made with raw, they have a much better texture and flavor. We love the Tortillaland brand, which can be found at Wal-Mart and other major grocery stores in the refrigerator section near the cheese, usually at the bottom.
- butter- the butter can be easily substituted for you favorite dairy free butter or even water for a lower calorie version
- cinnamon - I use saigon but any kind is fine
- sugar- regular granulated sugar
See recipe card for quantities.
How to Make Churro Chips
Use these process shots to help get the results you are wanting. The pictures can help with presentation and texture.
1. Preheat oven to 350°F. Using a pizza cutter, slice the raw tortillas into eighths. In a bowl, mix together the sugar and cinnamon. Melt butter.
2. Sprinkle half the cinnamon and sugar onto a large plate. Using a pastry brush, coat each side of the piece of a tortilla with melted butter.
3. Place buttered tortilla wedge onto cinnamon sugar mixture. Sprinkle more cinnamon and sugar on top. Use the spoon to gently push each wedge into the sugar mixture below to make it stick to the butter.
4. Line a baking sheet with parchment paper. Place tortilla wedges on parchment paper. Bake 12-15 minutes, just until the edges start to turn golden. The tortillas will still be tender, but will turn crunchy as they cool. After they've cooled, dip in your favorite sauce or eat alone!
Hint: these will feel tender when they first come out of the oven, but will crisp right up in 5-10 minutes as they cool.
Lighter Churro Chips
These can easily be made much lighter by substituting the melted butter with water. Using a pastry brush, coat the tortillas the same way. The texture isn't quite as good and the sugar doesn't caramelize, but they are still delicious! The water does tend to grab on to more of the cinnamon sugar mixture, so we just recommend making sure you have a very thin coating of water.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Precooked Flour Tortillas - we understand that sometimes it can be hard to find raw tortillas. While we highly recommend using raw tortillas for the best flavor and texture, you can use precooked in a pinch.
- Granulated Brown Sugar- substitute white sugar for granulated brown sugar which is drier than regular granulated sugar and will give it a nice almost caramel-y flavor.
- Pumpkin Spice- substitute the cinnamon for pumpkin spice during the fall and winter.
- Sauces- if you've been to Mexico, you know that Mexican churros are often filled with fun sauces. Dip the chips in whatever sauce you can think of! My personal favorites from when I've been to Mexico are passionfruit curd, followed by homemade caramel. Chocolate, Nutella, dulce de leche, berry sauce, fruity pebbles and basically anything you can come up with are other fun options.
How to Serve
Serve them up plain or with a few scoops of vanilla or churro ice cream. Top or dip with all your favorite sauces like listed above: Caramel, dulce de leche, berry topping, passionfruit curd, chocolate or Nutella.
Learn From Us
The first time I made these, I thought they needed to be crispy when they came out of the oven, so I cooked them until they were crispy. By the time they cooled they were so hard I thought I might break a tooth on them! Oops! Just remember they are still tender when they come out, and they crisp right up in a few minutes as they cool.
These are best eaten the same day, but store surprisingly well if it isn't humid. Store in an airtight container for 1-5 days at room temperature.
These can be frozen, but for best results we recommend eating fresh. To freeze, store in an airtight container in the refrigerator for up to 2 months. Allow to come to room temperature then air fry at 400F until crispy- 2-4 minutes.
Air Fryer Directions
These can easily be made in the air fryer if you don't want to heat up your house. Baking is easier for me, since I can fit more on a sheet pan. Heat air fryer to 360°F. Place buttered and seasoned tortillas in a single layer in the air fryer basket. Air fry for 5 minutes, flip, then cook an additional 3-5 minutes, checking for desired crispness.
Deep Fried Churro Chips Directions
Heat oil to 375° F. Place cinnamon and sugar in a large ziploc bag. Fry tortillas 1-2 minutes per side, until golden brown. Remove and drain oil then transfer to ziploc bag and shake in the cinnamon sugar.
Don't overcook the tortillas! They really only need to be lightly golden. They will still be tender when they come out of the oven, but will crisp right up as they cool.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Churro Chips:
- 1 pastry brush
- 4 tortillas raw. We HIGHLY recommend raw (Tortillaland is our favorite) for the perfect texture and flavor, but precooked will work in a pinch.
- 3 Tablespoons butter
- ½ cup granulated sugar
- 1 Tablespoon cinnamon
- Preheat the oven to 350° F. Whisk together the sugar and cinnamon together in a bowl. Pour about half of it out on a large plate.
- Using a pizza cutter, slice the tortillas into 8 pieces each.
- Melt the butter then use a pastry brush to liberally coat both sides of each piece of tortilla. Place on the cinnamon sugar plate, then sprinkle more cinnamon and sugar on top. Use the spoon to gently press the tortilla pieces into the sugar so it sticks to the back. See photos above for a great visual on this.
- Place buttered and sugared tortillas on a parchment lined baking sheet and bake 12-15 minutes until they just start to turn golden.
- The churro chips will be tender while they're hot, but will crisp up as they cool. Allow to set at least 5 minutes before eating.
- Serve with ice cream and top with your favorite toppings. Or dip in Nutella, chocolate sauce, berry sauce, dulce de leche, caramel, passionfruit curd, marshmallow sauce or anything else you can think of!
- Store in an airtight container at room temperature for up to 3 days. If you live in a humid area, these do not store as well.
- Remember that these are still tender when they come out of the oven, then crisp up as they cool. Don't wait for them to get crispy in the oven or they will be overcooked and way too hard.
- To Air Fry: Air fry at 360 in a single layer for 5 minutes, then flip and air fry another 2-5 minutes until they start to turn golden.
- See above for more variations and deep fry method!
- To serve as a sopapilla, don't forget to top with honey!
Get raw tortillas and coat them in butter, then cinnamon and sugar. Bake at 350°F for 12-15 minutes until lightly golden brown. Enjoy!
You can find churro chips at most large grocery stores. If you can't find any, try making them at home!
They are made from flour tortillas, melted butter, sugar and cinnamon. We recommend raw tortillas for the best results.
Technically, people don't "need" churros. However they are absolutely delicious and everyone should enjoy at least one as part of the human experience.
They are called Duros de Harina.