Baked Churro Chips with Cinnamon Sugar and Chocolate Sauce

By , Test Kitchen Director · 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 blends large corn tortillas, melted unsalted butter, granulated sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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