Churro Chips

Keto Churro Chips
I wanted a keto holiday treat, so I made these grain-free churro chips. Each serving is ½ tortilla.
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Ingredients

For the Churro Chips
• 4–6 Siete grain-free tortillas (cassava, coconut, or almond flour)
• Light spray oil (avocado or olive oil)
• 2 tbsp Splenda (granulated)
• 1–1½ tsp cinnamon

For the Chocolate Dip
• ½ cup sugar-free chocolate chips
• 3 tbsp heavy cream (or unsweetened almond milk for a lighter version)
• Pinch of salt
• Optional: ¼ tsp vanilla extract

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Method
1. Cut tortillas into triangles, strips, or festive shapes.
2. In a small bowl, mix Splenda and cinnamon.
3. Lightly spray both sides of tortilla pieces with oil.
4. Air fry at 350°F for 4–6 minutes.
5. Start checking at minute 3 — grain-free tortillas brown fast.
6. Let chips cool 2–3 minutes so they crisp fully.
7. Sprinkle cinnamon sugar mixture over the chips.
8. Add sugar-free chocolate chips + heavy cream to a microwave-safe bowl.
9. Microwave in 20-second intervals, stirring between each.
10. Stop when smooth and glossy.
11. Add vanilla + pinch of salt.
12. Serve warm with churro chips.

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Carb Notes
• A Siete almond-flour tortilla is 10g total carbs – 2g fiber = 8g net carbs.
•Serving size for keto: ½ tortilla worth of chips + a spoon of chocolate dip = ~5–6g net carbs.
Printable recipe: https://www.mydiabeticplate.com/churro-chips/