Home Home Home Home Home Home Home


Olive oil coconut macaroons


Unicorn Love: the Eating Disorder Recovery Blog


 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!



Fantastic appliance for cake making on DHgate.com


Craftsy Writer
« Pastry Profiles: Hazelnut Cake, Swiss Haus Bakery, Philadelphia | Main | Seeking Sweetness: Daily Sweet, Nougat Truffle, Teuscher of Philadelphia »

Sweet Chips: Choco Nachos Recipe

Choco Nachos

Desserts inspired by Mexican food: there's just so much untapped potential. I mean, who wouldn't love a delicious choco-burrito (why must it just be choco tacos?) or a blueberry-cornmeal sope with sweetened sour cream on the side? Or tamales with a sweet, instead of savory, filling? Really, the possibilities are staggering (and very delicious-sounding).

Choco nachos

But for now, I'll keep it simple with a brilliant new invention of mine: Choco Nachos.

This dish could not be easier to make, and the rewards are many to your taste buds. They're sweet! They're crunchy! They're carbohydratey! They're buttery! They have chocolate! You can dip them in ice cream, rice pudding, or more chocolate! 

Choco nachos

Seriously, I don't know why you're even still reading this (are you?). You should get yourself to the grocery store for the ingredients. Or maybe you don't even need to: they are prepared using fairly common pantry ingredients. All you have to do is cut tortillas into chip shapes, brush with butter-sugar-cocoa mixture, and bake until they've reached your desired level of crispiness. Here's how you make it happen.

Choco nachos

Choco Nachos


  •  Tortillas (I used 4 10-inch tortillas)
  • 2 teaspoons cocoa (I used Hershey's special dark)
  • 1 tablespoon sugar
  • dash of cinnamon
  • 1 stick of butter
  • Ice cream, rice pudding, or whatever sweet and creamy accompaniment you'd like to serve on the side


  1. Preheat your oven to 375 degrees F. Butter the bottom of a large jelly roll pan (don't use a cookie sheet becase it will drip!). If no jelly roll pan, a large pyrex pan will work - you will just do it in a few batches.
  2. Trim the tortillas into chip shapes. As small or as big as you want them.
  3. Stir the cocoa, sugar, and cinnamon together in a small bowl.
  4. Melt the butter in a saucepan or in the microwave. Stir in the sugar mixture until it's well distributed.
  5. Place chips on the buttered pan. Brush the tops with the sugar-butter mixture. Place in the oven for 6-10 minutes or until crispy. Flip halfway through the process. If you have more chips than fit on the sheet, do this in several batches.
  6. Serve while still slightly warm, with whatever dipping sauce you'd like.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.