Baked Churro Chips

Baked Churro Chips

Cinco de Mayo is TOMORROW! Are you ready?! If you aren't - and even if you are- these super easy Baked Churro Chips are the answer. They bake up in minutes with very little prep needed and are a total crowd pleaser! Who doesn't love a crispy baked corn chip (or wheat, if wheat tortillas are more your thing) coated in vegan butter, cinnamon and sugar? NO ONE. Yup, double negatives. Which means EVERYONE loves them! They're crispy, crunchy, sweet, and almost too easy to eat. So let's eat! 

Looking for a few more last-minute Cinco de Mayo meal ideas? Try one of our favorites!

• Picante Black Bean Hummus
• Cauliflower Queso
• Southwestern Black Bean Salad
• Mexican Wheat Berry Salad
• The BEST Spicy Vegan Chili
• Baked Black Bean Burgers
• Jackfruit Asada Street Tacos
• Chick'n Tortilla Soup
• 'California Burrito' Tacos

INGREDIENTS
14-16 small corn tortillas, cut into quarters
1/2 cup melted vegan butter or coconut oil
1 cup organic sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat the oven to 350º. Line a baking sheet with parchment paper.

Cut the tortillas into 4-6 equal triangles. Mix the sugar and cinnamon together in a bowl and set aside. 

Lay the chips onto the baking sheet and lightly brush each chip with some of the melted butter or oil. Sprinkle about half of the cinnamon sugar mixture over the chips so they're lightly coated, then flip 'em over, lightly brush the other sides and coat them in the remaining sugar mixture. 

Bake for 15-20 minutes. Let chips cool completely before removing from the baking sheet. Enjoy! 

NOTES
You can use whatever tortillas you like, wheat or corn and any size. Just adjust accordingly! 

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