Baked Churro Chips

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.

Print Recipe

Prep Time 10

Cook Time 15

Ganache Chilling Time 30

Total Time 55

Servings 6

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.