Time for another sweet and decadent treat to inspire you're weekend!
I've been so busy lately with my job at the restaurant but I'm so weird because I'm happiest living in the grind. Basically I function best when my schedule is full. Anyway, this recipe is a really fun one and it's a major crowd pleaser. I know I say this a lot so it’s probably losing its credibility…..but guys, these are Dangerous with a capital D!
What makes these chips so amazing? I think one of the main reasons they seem so extra dangerous to me is that I found a way to shortcut the process and make them really easy to crank out. At least way easier than I thought they’d be. I cheated by throwing all attempts at perfection to the wind and just rolling the tortilla dough into big sheets and cooking them on my pancake skillet. The end result is a combination of perfect and then very ugly chips, but guess what? Nobody cared.
I mean, if you’re making them for a party and you want to impress, by all means cut them all completely symmetrical and even. But if you’re making them for a munchy hoard or just your homies to devour, it’s not worth the time because they taste amazing either way.
Another thing that I probably shouldn’t tell you is that these are just as good when you leave them plain with just some salt and trade out the sweet hot chocolate with salsa and guacamole. That was a huge hit last week that I know I’ll be doing a lot more often now that everyone knows about them. What is it about crispy salty carbs that’s so addictive? Don’t forget that I warned you guys…….
Cinnamon & Sugar Chips w/Fudge Dipping Sauce
Chips and salsa are great but.......have you ever had the dessert version??? Churro chips with hot chocolate just might make all your sweet dreams come true!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Ingredients
Chips:
1 quart oil for frying
5 tablespoons coconut oil melted
1 cup warm water
1 teaspoon salt
3 cups all purpose flour plus more for rolling
1 cup graulated sugar
1 tablespoon cinnamon
1/2 teaspoon salt
Hot Chocolate Sauce:
1/4 cup coconut cream *see note
2 cups almond milk or favorite plant-based milk
3/4 cup sugar
2 tablespoons cornstarch
3/4 teaspoon sea salt
1/3 cup cocoa powder
150 g about 1 cup dairy-free semi-sweet dark chocolate
1 teaspoon vanilla extract
Instructions
Combine water with the oil and salt in a medium mixing bowl and stir until combined. Add flour and mix into liquid, then knead it bit until it comes together into an even dough..
Now clear a clean work surface and spread some flour. Separate dough into four equal balls and set aside then heat a large electric pancake skillet over medium high heat. (If you don't have one you can use your largest frying pan on your stovetop and divide the dough into smaller pieces.) Roll out each ball into a rectangle-ish shape (no need to be a perfectionist) to about 1/8 inch thickness (or a little thinner if you can manage without tearing). Roll each sheet around your rolling pin and unroll over skillet one at a time.
Cook tortilla sheets on each side for 30 to 40 seconds depending on how high your heat is. As you cook each one fold the done ones on a cutting board and set aside until finished cooking them all.
Heat oil in a deep fryer or dutch oven to about 350 degrees F (180 C) and mix the cinnamon, sugar, and salt in a small bowl and set aside. Cut the sheets of tortilla into triangles (the easiest way is to cut them in half, then stack halves and cut in half again and so on until you have a stack of small squares. Then cut squares diagonally into triangles.)
Fry the pieces in batches for 1 to 2 minutes each until crispy then remove from oil and drop onto a plate lined with paper towels. After about 1 minute, while the chips are still hot, place them in an extra large bowl and toss with your cinnamon/sugar until coated.
Hot Chocolate Sauce:
Whisk together the cream, milk, sugar, cornstarch, and salt in a medium saucepan and bring to a boil over medium low heat. Stir constantly until it begins to thicken, then reduce heat to low and whisk in cocoa and dark chocolate and stir until smooth. Remove from heat and stir in vanilla. Serve hot in little cups along with chips.
Recipe Notes
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Lemon Garlic and Asparagus
- Caramel Turtle Brownie/Cookie Bars (AKA "Brookies")
- Healthy Baked Carrot Cake Doughnuts
- Healthy Homemade Granola with Berries
- Peanut Butter Marshmallow French Toast Sandwiches