Cinnamon-Spiced Churro Chips with Chocolate Dipping Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy fried churro chips dusted with cinnamon sugar, paired with a rich and velvety chocolate sauce for dipping. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, turns flour tortillas, vegetable oil, granulated sugar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 15 min Cook: 15 min Serves 6 Mexican cuisine 350 cal/serving

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Ingredients

6 large flour tortillas
2 cups, for frying vegetable oil
1/2 cup granulated sugar
1 tbsp ground cinnamon
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tsp vanilla extract

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Instructions

Step 1: Cut 6 large flour tortillas into 8 wedges each, making 48 pieces. Heat 2 cups vegetable oil in a deep skillet or pot over medium heat to 350°F.
Step 2: Fry tortilla wedges in batches for 2-3 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Step 3: In a shallow bowl, mix together 1/2 cup granulated sugar and 1 tbsp ground cinnamon. While chips are warm, toss them in the cinnamon sugar to coat evenly.
Step 4: For the chocolate sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
Step 5: Remove from heat and stir in 1 cup semi-sweet chocolate chips and 1 tsp vanilla extract. Stir until smooth and glossy.
Step 6: Serve the cinnamon churro chips warm alongside the chocolate dipping sauce for a festive dessert or snack.