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  • Churro Chips with Whipped Cream
    • prep: 5 minutes
    • cook: 12 minutes
    • servings: 96

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    Nutritional Info
    • Servings Per Recipe: 96
    • Amount Per Serving
    • Calories: 53 % Daily Value *
    • Total Fat: 3 g 4.79%
    • Saturated Fat: 2 g 7.74%
    • Trans Fat: 0 g %
    • Cholesterol: 6 mg 2.09%
    • Sodium: 57 mg 2.39%
    • Calcium: 17 mg 1.72%
    • Potassium: 12 mg 0.36%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.25%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 0 g 1.19%
    • Sugar: 2 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.59%
    • Vitamin C 0.17%
    • Vitamin D 0.79%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    Summary

    These Churro Chips with Whipped Cream and Dulce de Leche can be made in 20 minutes with fresh tortillas, butter, cinnamon sugar. Top with whipped cream.

    Ingredients

    12 large flour tortillas

    1/2 cup butter

    1/3 cup sugar

    2 tsp cinnamon

    2 cups heavy cream

    1 tsp vanilla

    8 oz Dulce de Leche or caramel optional

    Instructions

    Preheat oven to 350°F. Mix the sugar and cinnamon in a bowl. Melt butter in microwave, set aside.
    Place a tortilla on a clean working surface and brush each side with butter and sprinkle the cinnamon sugar mixture on top. Repeat with other tortillas, stacking each on top of the other as you go.
    With a sharp knife slice the stack into quarters and then quarters again. Arrange individual chips on lined baking sheets, don't overlap.
    Bake for 12-14 minutes until golden brown and crispy. Remove from oven and allow to cool.
    In a mixing bowl whip the heavy cream and vanilla until stiff peaks form. Serve with chips and a drizzle of Dulce de Leche if desired.