Crispy, golden-baked naan chips coated in buttery cinnamon sugar, served with a dreamy dark chocolate ganache. This irresistible dessert is simple to make and delivers all the cozy vibes of churros—without the frying.
Why You’ll Love This Recipe
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Crispy, sweet, and slightly chewy: Like churros in chip form!
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No deep fryer needed: Baked for less mess, same satisfaction.
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Quick chocolate ganache dip: Silky, rich, and ready in minutes.
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Perfect party snack or weeknight treat: Easy enough for beginners, delicious enough to impress.
Baked Churro Chips
There’s something nostalgic about churros—the warm cinnamon-sugar crunch, the dip into chocolate, the way they disappear in seconds. This baked churro naan chips recipe captures that magic but gives it a playful twist: soft, pillowy naan bread is transformed into golden-baked crisps, brushed with butter, and coated in cinnamon sugar.
Let’s face it—deep frying is not always our friend. It’s messy, heavy, and requires too much cleanup for a casual dessert. That’s why these churro chips are baked in the oven until lightly crisp on the outside with just enough chew left in the center. You still get that churro-like texture, minus the hassle.
And that chocolate ganache? It’s just two ingredients—heavy cream and dark chocolate—but you’d think it came out of a fancy bakery. It’s glossy, smooth, and just thick enough to cling perfectly to every sweet chip.
If you’re a fan of desserts that feel indulgent but are secretly effortless, you’ll love this one. These chips are amazing served warm, at room temperature, or even cold straight from the fridge (yes, we tried).
Whether you’re planning a game night, making a treat for the kids, or just want a cozy dessert for yourself, these churro chips are a must. They’re also a clever way to use up leftover naan—if that ever happens in your kitchen.
You can double or triple the recipe for a crowd, or just make a small batch for movie night. Add a drizzle of caramel, a sprinkle of sea salt, or even a scoop of vanilla ice cream on the side if you’re feeling wild.
It’s fast, it’s fun, it’s finger food at its finest.
Plus, the ingredients are pantry staples—and if you’re missing one or two, I’ll include some easy swaps below.
Ready to fall in love with churros all over again? Let’s get baking.
Servings
Serves: 4–6 (makes about 32–40 chips)
Time
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Prep Time: 10 minutes
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Cook Time: 12–14 minutes
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Ganache Chill Time: 30 minutes
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Total Time: About 55 minutes
Ingredients
For the Churro Chips:
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2 naan breads (about 9-inch each)
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4 tablespoons melted unsalted butter
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1 cup granulated sugar
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1 tablespoon ground cinnamon
For the Chocolate Ganache Dip:
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1½ cups heavy cream
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1 cup semi-sweet or bittersweet chocolate chips (60% cacao recommended)
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Make the chocolate ganache: Combine heavy cream and chocolate chips in a microwave-safe bowl. Microwave for 90 seconds to 2 minutes. Let sit 1 minute, then whisk until smooth. Chill in the fridge or freezer for 30 minutes, until thickened but still scoopable.
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Cut the naan: Use a sharp knife or pizza cutter to slice each naan into triangles or strips.
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Bake the chips: Place the naan pieces in a single layer on the prepared baking sheet. Bake for 6 minutes, flip each piece, and bake another 6–8 minutes, until lightly crisped.
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Mix cinnamon sugar: While the chips bake, stir sugar and cinnamon in a shallow dish or bowl.
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Butter and coat: While warm, brush each chip with melted butter and dip into the cinnamon sugar, coating both sides. Return coated chips to the baking sheet.
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Serve: Serve warm or at room temperature with the thickened chocolate ganache for dipping.
Tips
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For a crunchier chip, bake an extra 2–3 minutes—but watch closely so they don’t over-brown.
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The ganache can be made ahead and stored up to 3 days. Microwave briefly to re-soften.
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Try sprinkling a pinch of sea salt on the finished chips to balance the sweetness.
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Use whole wheat or garlic naan for a slightly savory twist (yes, really—it works).
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These chips are best fresh but can be stored in an airtight container for up to 2 days.
Baked Churro Chips
Ingredients
For the Churro Chips:
- 2 naan breads about 9-inch each
- 4 tablespoons melted unsalted butter
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Chocolate Ganache Dip:
- 1½ cups heavy cream
- 1 cup semi-sweet or bittersweet chocolate chips 60% cacao recommended
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the chocolate ganache: Combine heavy cream and chocolate chips in a microwave-safe bowl. Microwave for 90 seconds to 2 minutes. Let sit 1 minute, then whisk until smooth. Chill in the fridge or freezer for 30 minutes, until thickened but still scoopable.
- Cut the naan: Use a sharp knife or pizza cutter to slice each naan into triangles or strips.
- Bake the chips: Place the naan pieces in a single layer on the prepared baking sheet. Bake for 6 minutes, flip each piece, and bake another 6–8 minutes, until lightly crisped.
- Mix cinnamon sugar: While the chips bake, stir sugar and cinnamon in a shallow dish or bowl.
- Butter and coat: While warm, brush each chip with melted butter and dip into the cinnamon sugar, coating both sides. Return coated chips to the baking sheet.
- Serve: Serve warm or at room temperature with the thickened chocolate ganache for dipping.
Notes
- For a crunchier chip, bake an extra 2–3 minutes—but watch closely so they don’t over-brown.
- The ganache can be made ahead and stored up to 3 days. Microwave briefly to re-soften.
- Try sprinkling a pinch of sea salt on the finished chips to balance the sweetness.
- Use whole wheat or garlic naan for a slightly savory twist (yes, really—it works).
- These chips are best fresh but can be stored in an airtight container for up to 2 days.
