CHURRO CHIPS
These churro chips are a must-try! They are crispy, crunchy, infused with cinnamon and sugar flavor, and inspired by classic churros.
Servings: 4 servings
Ingredients
- 2 lavash flatbreads
- 1 teaspoon sugar
- 1/2 teaspoon ground cinnamon
- coconut oil spray
Instructions
- Evenly cut the flatbreads into even-sized pieces, about 1 inch in size. Cut the flatbreads in half, stack them, and then cut them in half again. After that, cut the flatbreads into thirds, and then thirds again to make squares or rectangular-shaped chips.
- Thoroughly mix the ground cinnamon and sugar in a bowl.
- Lightly spray a sheet pan with coconut oil. Then, arrange the cut flatbread pieces on the sheet pan in a single layer. Don’t overcrowd the sheet pan, save the rest for separate batches.
- Spray the top of the flatbread pieces with coconut oil. Then, use your fingers to evenly distribute the cinnamon sugar mixture over top of the flatbread pieces.
- Bake the churro chips on the sheet pan on the middle rack of the oven at 350°F for 5-6 minutes. They should be crispy and golden brown, but not burnt. Once done, let them cool and enjoy!
Video
Notes
- Don’t Burn The Chips: Keep an eye on the churro chips as they bake to ensure they don’t burn.
- Cook In Batches: Cook these churro chips in batches so you don’t overcrowd the sheet pan.
- Storage: Store leftover churro chips in an airtight bag at room temperature for 4-5 days so they stay fresh and crispy.
- Oil Spray: Use coconut oil or avocado oil spray.
- Flatbread Substitutions: Instead of lavash flatbread you can use pita bread or tortillas.
- Shaped Chips: You can cut the flatbread to make square or rectangular-shaped churro chips. Or, use a small cookie cutter in any shape to make different-shaped churro chips. I like making churro chips in the shape of hearts with a small heart-shaped cookie cutter.
Nutrition
Calories: 56kcal | Protein: 5g | Fat: 2.1g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 260mg | Fiber: 3.2g | Sugar: 1.1g