There's nothing better than homemade churro chips. It's crunchy, aromatic and sweet. Perfect for snacking and dipping into your favourite sauces.
1 package of 8 taco-sized tortillas
spray coconut/avocado oil
1/2 cup organic cane sugar (may use coconut sugar)
1 tablespoon cinnamon
Place the sugar and cinnamon in a large bowl and whisk to combine. Set aside.
Stack 4 tortillas on top of one another and cut the tortillas into 8ths to make little triangles, using a sharp knife or pizza cutter. Spread them out into a single layer on a piece of parchment paper and spray them with spray oil. Flip them over and spray the other side. Place them one or two at at time in the bowl of cinnamon sugar and coat both sides well. Place them back onto the parchment paper and repeat until they are all coated. Repeat these steps for the remaining 4 tortillas.
Preheat your air fry oven to 450 degrees. Place the tortilla slices onto the air fryer wire basket in a single layer and air fry for 5-7 minutes, watching carefully so they don't burn. Remove them from the basket and place onto a plate/in a bowl and repeat for all of the tortilla pieces.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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