Churro chips deep fried to a golden brown and covered in cinnamon and sugar is a must have delicacy when you are visiting the local fair.
If you can’t go to the fair, bring the fair to you! Maybe that’s a reach, but I love everything about Churros and really am going to miss them.
I say I will miss them, as I don’t imagine we will be doing much traveling to some of my favorite places this summer, which means I won’t taste the cinnamon and sugar combo that makes me so happy.
So I did what every “normal” person would do – I created my own very simplified version, and I call them Crispy Churro Chips, they really are quick and easy. Once you have the ingredients laid out, it only takes about 5 minutes to make a small batch!
Before you dive into making these delectable crunch bites of sugar and cinnamon, here are a few helpful resources:
WHAT DO CHURROS TASTE LIKE?
ARE CHURROS THE SAME AS DONUTS?
WHAT INGREDIENTS ARE NEEDED TO MAKE THESE CRISPY CHURRO CHIPS?
WHAT SUPPLIES WILL I NEED WHEN MAKING THESE CHURRO CHIPS?
Cinnamon & Sugar goodness
Before you dive right in, there is a bit of a set up, so the process can run smoothly. After all, I’m sure you want to indulge in these asap, right?
Place a sheet of foil on a baking sheet, so it catches all of the cinnamon and sugar that falls off. On top of that, put a cooling rack. Next get a flat pan or container with edges that are about 1″ high (this helps to get the mixture on top of the crisp). You could also use a large sheet of foil, doubled over and sides formed.
Add the cinnamon and sugar in this pan and mix well.
For the rest of the set up you will need tongs, and a plate with a few sheets of paper towels to dab most of the oil off of the crisps.
Make your triangles
Next take the wonton wrappers, in 1/2 in stacks or so, and cut them diagonally, and set aside. You can actually make any shape you like, but I find that they are easiest to eat when they are cut this way (and without losing the tasty topping).
In a large skillet, heat the oil to medium.
Once the oil is heated, place a few triangle wonton pieces in the oil (how many depends on the size of your skillet). These only need to be in the skillet/oil for a couple of seconds before you will need to flip them.
Also, you want the cinnamon and sugar to stick to them when they come out of the skillet, so a little of the oil will need to be on them.
You will know it is time to flip them over when the bottom of the wonton starts to bubble a little. After you flip it, cook it for a few seconds more, until the bottom is slightly brown. Use tongs to remove them from the skillet. Stand them upright on the paper towel (bend the paper plate if necessary).
Get to dippin’!
Here comes the fun part, but you have to work fast to make sure the mixture sticks! Take each wonton, one at a time, and place it in the cinnamon sugar mixture and generously coat both sides. You may have to use the tongs or a spoon to spoon some of the mixture on some spots that didn’t fill in. Be generous, don’t skimp – some of the topping will fall off.
After each piece is coated, place it on the rack to cool.
Start your next batch of wontons in the skillet.
You will find your groove after you do a few of these. Depending on how high your heat is and how quickly your triangles are cooking and coming out of the skillet, you may be able to cook them in between coating them, or maybe you are good at multi-tasking (this is how I do mine). But whatever works for you. If you have someone around to do the “flash frying” while you do the quick dredging in cinnamon and sugar, that’s even better.
I hope you enjoy this tasty and easy Cinnamon Sugar Churro Crisp Recipe! What are some of your favorite desserts at your local fair?