Cannoli chips bring the classic flavors of Italian cannoli into a fun and crispy snack that’s perfect for any occasion. These bite-sized treats capture the sweet, creamy essence of traditional cannoli filling but with a crunchy twist that makes them irresistible.
We love how simple it is to transform a beloved dessert into a shareable appetizer or party snack. Whether you’re serving them at a gathering or enjoying a cozy night in, cannoli chips offer a delightful crunch paired with rich, creamy flavors.
Ingredients
To craft the perfect batch of Cannoli Chips, we start by gathering ingredients that balance crispiness with authentic Italian flavor. Each element contributes to the final crunch and sweetness that define these delightful snacks.
- Cannoli Shells (pre-made or homemade) — thin, crisp, and ready to slice into chips
- Vegetable Oil — for frying, choose a neutral oil with a high smoke point
- Granulated Sugar — for coating the chips and adding extra sweet crunch
- Ground Cinnamon — to blend with sugar for a warm, aromatic flavor boost
- Powdered Sugar (optional) — for dusting after frying, enhancing sweetness and presentation
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Cannoli Shells | 4-5 shells | Cut into small chip-sized pieces |
| Vegetable Oil | 2 cups | For deep frying, maintain 350°F |
| Granulated Sugar | 1/4 cup | Mix with cinnamon for coating |
| Ground Cinnamon | 1 tsp | Blend with sugar |
| Powdered Sugar | 2 tbsp (optional) | For dusting after frying |
By preparing these ingredients precisely, we establish a solid foundation for creating crispy, sweet cannoli chips that capture the beloved essence of traditional cannoli with a contemporary snack twist.
Equipment Needed
To make crispy and flavorful cannoli chips, having the right equipment is essential. This ensures our process is smooth and the results are consistently perfect. Below are the key tools we will use to craft these delightful snacks:
- Deep Fryer or Large Heavy-Bottomed Pot
For frying the cannoli chips evenly, maintaining a steady temperature around 350°F is crucial. A deep fryer with adjustable heat control works best, but a large pot with a thermometer will also do the job.
- Candy or Deep-Fry Thermometer
Accurate temperature monitoring prevents undercooking or burning. Keeping the oil between 340°F and 360°F helps achieve the ideal crispy texture.
- Slotted Spoon or Spider Strainer
Removing chips from hot oil safely and efficiently saves cooking time and avoids excess oil retention.
- Mixing Bowls
For tossing the fried chips in the sugar and cinnamon mixture immediately while they’re hot.
- Wire Cooling Rack
Draining the oil allows chips to crisp up evenly without becoming soggy.
- Sharp Knife or Pizza Cutter
To slice cannoli shells into uniform chip-sized pieces before frying.
| Equipment | Purpose | Notes |
|---|---|---|
| Deep Fryer or Heavy Pot | Fry cannoli chips | Maintain oil at 350°F |
| Candy/Deep-Fry Thermometer | Monitor oil temperature | Crucial for crispiness |
| Slotted Spoon/Spider Strainer | Remove chips safely from oil | Minimizes oil retention |
| Mixing Bowls | Toss chips in cinnamon sugar | Ensures even coating |
| Wire Cooling Rack | Drain and cool chips | Prevents sogginess |
| Sharp Knife/Pizza Cutter | Cut cannoli shells into chips | Uniform pieces for even frying |
By using these tools thoughtfully, we guarantee that our cannoli chips will come out golden, crunchy, and bursting with flavor every time.
Make-Ahead Instructions
For perfectly crispy cannoli chips every time, preparing ahead streamlines the process and maintains flavor and texture. Follow these steps to ensure your chips stay fresh and ready for any occasion.
Step 1: Slice the Cannoli Shells
Begin by slicing the cannoli shells into uniform pieces about 2 inches long. This size ensures even frying and manageable chip bites.
Step 2: Store the Unfried Chips
Place the sliced shells in an airtight container or zip-top bag. Store them at room temperature in a cool dry place for up to 3 days. This prevents premature stale flavors and keeps the shells crisp.
Step 3: Fry Just Before Serving
Avoid frying more than you need ahead of time, as the chips will lose their crunch. Instead, fry the chips fresh. Heat the oil to 350°F (175°C) before frying small batches for 2–3 minutes or until golden.
| Task | Duration | Storage |
|---|---|---|
| Slice cannoli shells | 5 minutes | Keep at room temp 3 days |
| Fry chips | 2–3 minutes per batch | Serve immediately |
| Store leftovers | N/A | Airtight container 1 day |
Step 4: Cool and Toss in Cinnamon Sugar
Right after frying drain chips on a wire cooling rack to avoid sogginess. While still warm, toss in the cinnamon sugar mixture to ensure it sticks well.
Step 5: Store Cooked Chips Properly
If you must prepare cooked cannoli chips ahead for an event, allow them to cool completely. Store in an airtight container lined with paper towels to absorb moisture. Consume within 24 hours for best crispness.
“Keeping chips crisp means minimizing moisture exposure.” Use sealed containers and avoid stacking chips excessively to preserve their delicate crunch and sweet cinnamon coating.
By mastering these Make-Ahead Instructions, we guarantee your cannoli chips will be as irresistible and fresh as when first fried, perfect for impressing guests or enjoying cozy snacks anytime.
Preparation
To achieve the perfect cannoli chips, we must carefully follow each preparation step. Every detail from dough making to cutting affects the texture and flavor.
Making the Dough
We start by crafting the authentic cannoli dough which forms the basis of our crispy chips.
- In a mixing bowl combine:
- 2 cups of all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- Add 3 tablespoons of cold unsalted butter diced into small pieces.
- Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Create a well in the center and pour in:
- ½ cup of dry white wine (or alternatively use marsala for richer aroma)
- 1 teaspoon vanilla extract
- Slowly incorporate the liquid into the flour mixture using a fork until the dough begins to come together.
- Transfer the dough to a floured surface and knead gently for 5 minutes until smooth and elastic.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to relax the gluten and firm up the dough for easier rolling.
Rolling and Cutting the Dough
Proper thickness and uniform sizing ensure each chip fries evenly to crisp perfection.
- Remove chilled dough from the refrigerator and let it sit 5 minutes to soften slightly.
- Lightly flour the working surface and rolling pin.
- Roll the dough out thinly to approximately 1/8 inch (3 mm) thickness.
- Using a sharp knife or pizza cutter, slice the dough into strips about 1 inch wide and 3 inches long.
- For uniformity and quicker frying, keep each strip consistent in size.
- Gently separate the strips to avoid sticking.
| Step | Details |
|---|---|
| Dough Thickness | 1/8 inch (3 mm) |
| Strip Width | 1 inch (2.5 cm) |
| Strip Length | 3 inches (7.6 cm) |
| Resting Time After Rolling | 5 minutes |
This precise preparation primes us for a successful frying process that results in irresistibly crunchy cannoli chips packed with classic Italian flavor.
Cooking
Mastering the cooking process is essential to crafting perfectly crispy and flavorful cannoli chips. We focus on precise frying techniques and proper cooling methods to maximize crunch and authentic Italian taste.
Frying the Cannoli Chips
To achieve the ideal golden crunch of cannoli chips, maintaining the correct oil temperature is crucial.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C) using a candy or deep-fry thermometer for accuracy.
- Carefully add the sliced cannoli dough pieces in small batches to avoid overcrowding, which can lower the oil temperature and make the chips greasy.
- Fry each batch for 2 to 3 minutes, stirring gently with a spider strainer or slotted spoon to ensure even cooking and golden color.
- Remove the chips once they turn golden brown and have a firm, crispy texture.
| Step | Details |
|---|---|
| Oil Temperature | 350°F (175°C) |
| Frying Duration | 2 to 3 minutes per batch |
| Batch Size | Small enough to avoid overcrowding |
| Frying Equipment | Deep fryer or heavy-bottomed pot, thermometer, spider strainer |
Draining and Cooling
Proper draining and cooling prevent sogginess and preserve the crispness of our cannoli chips.
- Immediately transfer fried chips onto a wire cooling rack placed over a baking sheet to catch excess oil.
- Avoid placing chips directly on paper towels while hot, as this traps steam and softens the texture.
- Allow chips to cool completely, about 10 minutes, which solidifies their crunch.
- While still warm, toss chips gently in the prepared cinnamon sugar mixture for that classic sweet coating.
- Once cooled and coated, store chips in an airtight container lined with paper towels if not serving immediately.
| Draining & Cooling Step | Purpose |
|---|---|
| Transfer to wire rack | Prevent sogginess by air circulation |
| Cool for 10 minutes | Ensure chip crunchiness solidifies |
| Toss in cinnamon sugar while warm | Evenly coats chips with sweet, spiced flavor |
| Store airtight with paper towels | Maintain freshness and absorb excess moisture |
By following these detailed cooking steps we ensure our cannoli chips are irresistibly crunchy with authentic Italian flavor in every bite.
Serving Suggestions
Cannoli chips are incredibly versatile, making them perfect for pairing with a variety of sweet dips and toppings that enhance their crisp texture and classic Italian flavors. Let’s explore some of our favorite ways to enjoy these delightful treats.
Sweet Dips and Toppings
Our cannoli chips shine brightest when paired with rich and creamy dips. Here are some irresistible options:
- Classic Cannoli Cream Dip
A smooth blend of ricotta cheese, powdered sugar, and vanilla extract creates an authentic cannoli filling dip. It’s light yet indulgent and complements the crispiness beautifully.
- Chocolate Ganache
Rich, velvety chocolate ganache made from dark chocolate and heavy cream adds a luxurious contrast to the crunchy chips. Dip or drizzle for a decadent experience.
- Limoncello Cream
Infuse mascarpone cheese with limoncello and a touch of lemon zest for a refreshing citrus dip that brightens the sweet notes of the chips.
- Nutella or Hazelnut Spread
The creamy nuttiness of Nutella pairs perfectly with the sweet cinnamon sugar coating on the chips, creating a crowd-pleasing combination.
- Honey and Whipped Cream
Drizzle pure honey over a bowl of lightly whipped cream for a simple yet elegant dip that accentuates the chips’ sweet flavors.
| Dip/Topping | Key Ingredients | Flavor Profile | Serving Tip |
|---|---|---|---|
| Classic Cannoli Cream | Ricotta, powdered sugar, vanilla | Sweet, creamy | Serve chilled for best texture |
| Chocolate Ganache | Dark chocolate, heavy cream | Rich, chocolatey | Warm slightly before serving |
| Limoncello Cream | Mascarpone, limoncello, lemon zest | Citrusy, creamy | Garnish with lemon zest |
| Nutella Spread | Hazelnut spread | Nutty, sweet | Serve at room temperature |
| Honey with Whipped Cream | Honey, heavy cream | Sweet, floral | Use fresh whipped cream |
With these dips and toppings, we transform cannoli chips into a centerpiece for sharing and indulgence, perfect for parties or cozy nights in. Let’s continue to explore more delicious serving ideas.
Storage Tips
To keep our cannoli chips fresh and crispy, proper storage is essential. Here’s how to maintain their delightful crunch and authentic flavor:
Before Frying
- Store the sliced cannoli dough pieces in an airtight container at room temperature.
- Keep them away from moisture and direct sunlight.
- Use within 3 days to ensure the chips fry evenly and retain their texture.
After Frying
- Allow the fried cannoli chips to cool completely on a wire rack to prevent steam buildup and sogginess.
- Once cooled, place the chips in an airtight container.
- Line the container with paper towels to absorb any residual oil and keep the chips crispy.
- Store at room temperature and consume within 24 hours for optimal crunch and flavor.
Avoid Refrigeration
- Refrigerating cannoli chips causes moisture to condense on the surface leading to loss of crispness.
- For longer storage, consider freezing – see the table below for guidelines.
Freezing Tips
| Storage Method | Duration | Preparation | Notes |
|---|---|---|---|
| Unfried dough pieces | Up to 1 month | Wrap tightly in plastic wrap and place in freezer bag | Thaw in fridge before frying |
| Fried cannoli chips | 1-2 weeks | Cool completely, store in airtight container or freezer bag | Re-crisp in oven at 350°F for 3-5 min |
Re-crisping Fried Chips
If chips lose crispness over time, we recommend:
- Preheating oven to 350°F (175°C)
- Spreading chips on a baking sheet in a single layer
- Baking for 3 to 5 minutes to restore crunch without drying them out
Pro Tip: Always keep the chips away from humidity. Even a few minutes in a damp environment can reduce their crunch and quality.
Conclusion
Cannoli chips bring a fresh twist to a beloved Italian classic, combining crunch and sweetness in every bite. They’re easy to make, versatile to serve, and perfect for sharing with friends and family. With the right techniques and storage tips, we can enjoy their crisp texture and rich flavors anytime.
Whether paired with a creamy dip or enjoyed on their own, these chips elevate any snack time or gathering. Let’s keep exploring new ways to delight our taste buds with this irresistible treat.
Frequently Asked Questions
What are cannoli chips?
Cannoli chips are crispy, bite-sized snacks inspired by traditional Italian cannoli. They combine the sweet, creamy flavors of cannoli filling with a crunchy texture, making them a convenient and shareable treat.
What ingredients do I need to make cannoli chips?
Key ingredients include cannoli dough or pre-made cannoli shells, vegetable oil for frying, granulated sugar, ground cinnamon, and optional powdered sugar for dusting.
What equipment is required for making cannoli chips?
You’ll need a deep fryer or heavy-bottomed pot, a thermometer, a slotted spoon or spider strainer, mixing bowls, a wire cooling rack, and a sharp knife or pizza cutter for slicing.
How do I keep cannoli chips crispy?
Store unfried slices in an airtight container at room temperature. After frying, cool chips completely on a wire rack and toss with cinnamon sugar while warm. Store fried chips in an airtight container with paper towels and consume within 24 hours.
Can I prepare cannoli chips in advance?
Yes. Slice the dough and store it for up to three days before frying. Fried chips should be eaten within 24 hours for best crispness.
How do I make cannoli dough?
Combine flour, sugar, salt, butter, wine, and vanilla. Knead and refrigerate the dough to relax gluten, then roll and cut into uniform strips before frying.
What is the best frying method for cannoli chips?
Maintain oil temperature at 350°F (175°C). Fry chips in small batches for 2-3 minutes until golden. Drain well and cool on a wire rack to avoid sogginess.
What dips pair well with cannoli chips?
Great options include classic cannoli cream dip, chocolate ganache, limoncello cream, Nutella or hazelnut spread, and honey with whipped cream.
How do I store leftover cannoli dough or chips?
Store dough slices airtight at room temperature for a few days or freeze for longer. Fried chips stay fresh in an airtight container with paper towels and should be consumed within 24 hours.
Can I re-crisp cannoli chips that have softened?
Yes. Reheat chips briefly in a preheated oven at 300°F (150°C) for a few minutes to restore crispness. Allow them to cool before serving.