Easy Baked Churro Chips

Instructions

1. Step 1

   Turn your oven on at 350 F / 175 C so that is can preheat while you prepare the tortillas. In a small bowl, combine sugar and cinnamon, mixing well.

2. Step 2

   If using butter, use the real stuff (not margarine!) and melt it completely, either with 10-second bursts in the microwave until it is liquid or over low heat in a pan on the stove. Use a pastry brush to coat both sides of one tortilla with a thin layer of melted butter. (Use this same method if you have chosen coconut oil—but remember that coconut oil melts at a much lower temperature than butter does, so be extra careful not to burn it). If using cooking spray, spray each side of one tortilla so that the whole piece is covered with a very thin layer of oil.

3. Step 3

   Place the tortilla on a large dinner plate. Sprinkle a couple of tablespoons of the sugar mixture on top of the tortilla and use your fingers to spread it around; it will stick to the tortilla because of the butter or oil coating. Turn tortilla over and repeat this operation, so that both sides of the tortilla are evenly coated with cinnamon sugar. If necessary, turn the piece over and repeat so that maximum coverage is achieved. Place coated tortilla on a large cutting board.

4. Step 4

   Repeat Steps 2 and 3 with the rest of the tortillas, placing them all in a stack on the cutting board. Use a sharp knife to cut the stack of tortillas into 8 wedges.

5. Step 5

   Place the tortillas wedges in a single layer onto a cookie sheet lined with parchment paper or a silicone mat. Bake the chips for about 15 minutes, until they are crispy and lightly browned. Keep a close eye on them during the last few minutes of baking so that your chips do not over-brown.

6. Step 6

   Remove your baked churro chips from the oven and allow them to cool undisturbed for 12 to 15 minutes so that they can “set.” Serve immediately or store loosely covered for later. (These are best when eaten within a couple of days of making.) Eat with your hands.