Description
Enjoy a delightful treat with these crispy baked churro chips served alongside a rich chocolate ganache dip. This recipe transforms soft naan bread into crunchy cinnamon sugar-coated chips, perfect for dipping and sharing as a sweet snack or dessert.
Ingredients
Scale
Chocolate Ganache
- 1 1/2 cups heavy whipping cream
- 1 cup chocolate chips (60% cacao recommended)
Churro Chips
- 1 package Original Stonefire Naan (2 naan breads)
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Chocolate Ganache: In a microwave-safe bowl, combine the heavy whipping cream and chocolate chips. Microwave for about 2 minutes until the cream is hot and the chocolate starts melting. Whisk the mixture until it becomes smooth and glossy. Place the ganache in the fridge or freezer for at least 30 minutes until it thickens slightly but remains dip-friendly. If it becomes too thick, gently microwave it to reach the desired consistency.
- Prepare the Naan Chips: Place the naan breads on the lined cookie sheet and slice each into wedges or strips, creating chip-sized pieces ready for baking.
- Bake the Chips: Bake the naan pieces in the preheated oven for 12 to 14 minutes. Flip them halfway through baking to ensure even crisping. Remove when they turn golden brown and crunchy.
- Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar with ground cinnamon. While the baked naan pieces are still warm, dip each one into the melted butter, then immediately roll them in the cinnamon sugar mixture until evenly coated. Place the coated chips back onto the cookie sheet for a moment.
- Serve: Serve the churro chips warm or at room temperature alongside the chilled chocolate ganache dip for a deliciously sweet and crunchy snack experience.
Notes
- If the ganache is too thick after chilling, warm it slightly to reach dipping consistency.
- Use parchment paper or a silicone baking mat to prevent sticking on the cookie sheet.
- For extra crispiness, allow baked naan chips to cool completely before coating with cinnamon sugar, then briefly return to oven for 1-2 minutes.
- Adjust the cinnamon to sugar ratio to your preferred sweetness and spice level.
- These chips are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
