Chocolate Ricotta Cinnamon Chips (Print Version)

Creamy chocolate-ricotta blend served with crunchy cinnamon sugar chips, great for dipping and sharing.

# Components:

→ Cinnamon Sugar Chips

01 - 6 large flour tortillas
02 - 1/4 cup unsalted butter, melted
03 - 1/3 cup granulated sugar
04 - 2 teaspoons ground cinnamon

→ Chocolate Ricotta Dip

05 - 1 1/2 cups ricotta cheese, well-drained
06 - 1/2 cup mascarpone cheese, softened
07 - 1/2 cup powdered sugar, sifted
08 - 1 teaspoon vanilla extract
09 - 1/2 cup mini dark chocolate chips
10 - 1/2 teaspoon orange zest (optional)

# Directions:

01 - Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
02 - Brush both sides of each tortilla with melted butter using a pastry brush.
03 - Mix granulated sugar and ground cinnamon in a bowl, then sprinkle evenly over both sides of the tortillas.
04 - Cut each tortilla into 8 wedges using a sharp knife or pizza cutter. Arrange the pieces in a single layer on the prepared baking sheets.
05 - Bake for 8 to 10 minutes, turning chips once halfway through baking, until golden brown and crisp. Cool completely on a wire rack.
06 - In a medium bowl, use an electric mixer or whisk to blend ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
07 - Fold in mini dark chocolate chips and orange zest, if desired, using a spatula.
08 - Transfer dip to a serving bowl. Garnish with extra chocolate chips if preferred. Present with cooled cinnamon sugar chips for dipping.

# Expert Advice:

01 -
  • Uses simple pantry staples you probably already have
  • Delivers a creamy chocolate ricotta dip in under thirty minutes plus crunchy chips
  • Kids and adults both love dipping the crispy chips
  • Great for making ahead and serving at gatherings
02 -
  • Provides a fun twist on the classic cannoli flavor combo
  • Chips stay crisp even after hours out on the table
  • Dip is high in protein thanks to the ricotta cheese
03 -
  • Always let your ricotta drain well otherwise your dip will be too runny I put mine in a strainer over a bowl covered in the fridge for an hour before using
  • If you want ultra crisp chips let them cool completely before transferring to a serving dish Finally taste your cinnamon before using older spice can be flat and less fragrant fresh cinnamon makes every bite sing

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