Baked Churro Chips with Cinnamon Sugar and Chocolate Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crunchy baked tortilla chips coated in cinnamon sugar, served with a rich chocolate dipping sauce for a festive Cinco de Mayo dessert. This mexican-inspired cinco de mayo ready in about 25 minutes pairs large corn tortillas, melted unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 10 min Cook: 15 min Serves 6 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Step 2: Cut 8 large corn tortillas into 6 triangles each and place in a large bowl; drizzle with 4 tbsp melted unsalted butter and toss to coat all pieces evenly.
  3. Step 3: In a small bowl, mix together 1/2 cup granulated sugar and 2 tsp ground cinnamon; sprinkle over the buttered tortilla triangles and toss again to coat.
  4. Step 4: Arrange the tortilla triangles in a single layer on the prepared baking sheets and bake for 12-15 minutes until golden and crispy, flipping halfway through.
  5. Step 5: Meanwhile, prepare chocolate sauce by heating 1/2 cup heavy cream in a small saucepan over medium heat until it simmers; remove from heat and stir in 1 cup semi-sweet chocolate chips and 1 tsp vanilla extract until smooth.
  6. Step 6: Serve warm baked churro chips alongside the chocolate sauce for dipping.

Frequently asked questions

How long does Baked Churro Chips with Cinnamon Sugar and Chocolate Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Churro Chips with Cinnamon Sugar and Chocolate Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large corn tortillas from drying out.

Can I substitute ingredients in Baked Churro Chips with Cinnamon Sugar and Chocolate Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Churro Chips with Cinnamon Sugar and Chocolate Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Churro Chips with Cinnamon Sugar and Chocolate Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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