Prepare the Tortillas:

Cut the tortillas into triangle shapes, like chips. You should be able to get about 6-8 triangles per tortilla.

Heat the Oil:

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).

Fry the Chips:

Fry the tortilla triangles in batches, 3–4 pieces at a time, for 2-3 minutes, or until they’re golden brown and crispy. Use a slotted spoon or tongs to remove them from the oil and place them on paper towels to drain excess oil.

Coat the Chips:

In a large bowl, combine the granulated sugar and cinnamon. While the chips are still warm, toss them in the cinnamon-sugar mixture until evenly coated.

Serve:

Serve your churro chips immediately, or store them in an airtight container for later. They’re perfect for dipping in chocolate, caramel, or any dessert dip of your choice!