These Churro Chips with Whipped Cream and Dulce de Leche can be made in 20 minutes with fresh tortillas, butter, cinnamon sugar. Top with whipped cream.
Preheat oven to 350°F. Mix the sugar and cinnamon in a bowl. Melt butter in microwave, set aside.
Place a tortilla on a clean working surface and brush each side with butter and sprinkle the cinnamon sugar mixture on top. Repeat with other tortillas, stacking each on top of the other as you go.
With a sharp knife slice the stack into quarters and then quarters again. Arrange individual chips on lined baking sheets, don't overlap.
Bake for 12-14 minutes until golden brown and crispy. Remove from oven and allow to cool.
In a mixing bowl whip the heavy cream and vanilla until stiff peaks form. Serve with chips and a drizzle of Dulce de Leche if desired.
Notes
Feel free to use caramel if you can't find Mexican Dulce de Leche.