Churro Chips
Featured Product: Las Mexicanas Gluten-Free Corn Tortillas
Pairing: Las Mexicanas Canela (Mexican Cinnamon Sticks, ground in a molcajete)
What You’ll Need:
Ingredients:
- 6 Las Mexicanas Gluten-Free Corn Tortillas
- ½ cup granulated sugar
- 1 tablespoon Las Mexicanas Canela (freshly ground from cinnamon sticks using a molcajete)
- Healthy cooking oil with a high smoke point (e.g., avocado oil, sunflower oil)
Directions:
- Prepare the Tortillas:
- Cut each Las Mexicanas Gluten-Free Corn Tortilla into quarters to create triangle-shaped pieces.
- Heat the Oil:
- Heat a generous amount of healthy oil in a deep skillet or frying pan over medium-high heat. Ensure the oil has a high smoke point for safe frying.
- The oil should be hot enough that a small piece of tortilla sizzles immediately when placed in the pan.
- Fry the Tortillas:
- Carefully place the tortilla quarters into the hot oil, a few at a time, ensuring they don’t overlap.
- Fry the tortillas for 1-2 minutes per side or until they turn a light golden brown and become crispy.
- Use tongs to remove the fried tortilla chips and place them on a paper towel-lined plate to drain excess oil.
- Prepare the Cinnamon-Sugar Mixture:
- In a bowl, mix ½ cup granulated sugar with 1 tablespoon freshly ground canela. For the best flavour, grind Las Mexicanas Canela (cinnamon sticks) in a molcajete just before mixing.
- Coat the Chips:
- While the chips are still warm, toss them in the cinnamon-sugar mixture until they are evenly coated.
- Serve and Enjoy:
- Let the churro chips cool slightly before serving to allow them to crisp up even more.
- Serve immediately or store in an airtight container once fully cooled for a sweet, crispy snack.
Optional Dipping Sauce:
- Serve with a side of dulce de leche or chocolate sauce for an indulgent treat.
Traditional Touch:
Using Las Mexicanas Canela cinnamon sticks, ground fresh in a molcajete, brings a traditional and authentic Mexican flavour to these delicious churro chips.