Description
Delight in these crispy baked churro chips paired with a luscious chocolate ganache dip. Made from toasted naan bread coated in cinnamon sugar and served warm, this easy-to-make dessert is perfect for sharing with friends and family.
Ingredients
Scale
Chocolate Ganache Dip
- 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) and 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, then whisk until smooth and fully blended. Chill or freeze the ganache for at least 30 minutes until it thickens but remains spreadable. If it becomes too thick, microwave briefly to soften.
- Prepare the Naan Chips: Place the naan breads on the prepared cookie sheet and slice each naan into wedges or strips according to your preference.
- Bake the Chips: Bake the sliced naan pieces for 12-14 minutes at 400°F, flipping them halfway through the baking time to ensure even crispiness.
- Cinnamon Sugar Coating: In a small bowl, mix the cinnamon and sugar thoroughly. While the naan chips are still warm, dip each piece into the melted butter and then roll it in the cinnamon sugar mixture to coat evenly. Return the coated churro chips to the cookie sheet.
- Serve: Enjoy the baked churro chips warm or at room temperature alongside the chilled chocolate ganache dip for dipping.
Notes
- Use stonefire naan for authentic texture and flavor, but any thick flatbread or pita can work as a substitute.
- If you prefer a less rich dip, substitute half the heavy cream with milk.
- For a spicier kick, add a pinch of cayenne pepper to the cinnamon sugar mixture.
- Store leftover churro chips in an airtight container to retain crispness; reheat briefly before serving for best results.
- The ganache can be made a day ahead and refrigerated; bring to room temperature before serving.
