Why You’ll Love This Recipe

I love this recipe because it’s perfect for parties, holidays, or anytime I want an impressive dessert that’s surprisingly easy to make. The chips stay crisp, the dip is rich and velvety, and the whole dish is naturally gluten-free. It’s great for making ahead, easy to transport, and always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (145 g.) gluten-free flour with wheat starch (such as Caputo)
1/2 tsp ground cinnamon
7 Tbsp granulated sugar, divided
4 Tbsp salted butter, frozen
1 large egg
2 Tbsp water
8 oz ricotta impastata or drained whole-milk ricotta
6 oz whole-milk ricotta
1/2 tsp cinnamon extract
1/3 cup (60 g.) mini chocolate chips
Vegetable oil, for frying (about 3 cups)

Directions

I start by whisking the gluten-free flour, ground cinnamon, and 2 tablespoons of sugar together in a large bowl. I grate the frozen butter into the flour mixture and toss to combine.

I create a well in the center, add the egg whites, and whisk from the center outward. I add the water and mix with a wooden spoon until the dough begins to form. I then knead it with my hands until smooth.

I turn the dough out onto a clean surface, pat it into a rectangle, wrap it in plastic, and freeze it for 15 to 30 minutes until very cold.

Meanwhile, I prepare the dip. In a stand mixer fitted with the paddle attachment, I beat the ricotta impastata, whole-milk ricotta, cinnamon extract, and remaining sugar for about 2 minutes until creamy. I fold in the mini chocolate chips and refrigerate the dip until serving.

I heat about 2 inches of vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350° to 370°F.

On a lightly floured surface, I roll the chilled dough into a thin rectangle between 1/16″ and 1/8″ thick. I poke the dough all over with a fork and cut it into 1½–2 inch diamonds.

I gently lower the dough pieces into the hot oil and fry for 1 to 2 minutes, flipping halfway, until golden brown. I transfer the chips to paper towels to drain and let them cool completely.

Once cool, I serve the chips with the chilled ricotta dip.

Servings and Timing

This recipe serves 4–6.
Prep time: 25 minutes
Total time: 45 minutes

Variations

I sometimes dust the cooled chips with powdered sugar for extra sweetness. For a citrus twist, I stir a little orange zest into the dip. When I want added texture, I fold in chopped pistachios or extra chocolate chips.

Storage/Reheating

I store cooled chips in an airtight container at room temperature for up to a week. The dip stays fresh in the refrigerator for up to 4 days. I don’t combine them ahead so the chips stay crisp.

FAQs

Can I bake the chips instead of frying?

Yes, I bake them at 350°F for about 15 minutes until crisp.

What ricotta works best?

Ricotta impastata gives the smoothest dip, but well-drained whole-milk ricotta works too.

Can I air-fry the chips?

Yes, I air-fry at 375°F, watching closely until golden.

Why freeze the dough?

It keeps the butter cold so the chips fry evenly and stay crisp.

Can I make the dough ahead?

Yes, I refrigerate it up to 24 hours before rolling.

Can I add spices?

A pinch of nutmeg or extra cinnamon is delicious.

Do I need gluten-free flour?

No, all-purpose flour works if gluten isn’t a concern.

Can I sweeten the dip more?

Yes, I add an extra tablespoon of sugar if I want it sweeter.

Can I add toppings to the chips?

Powdered sugar, cocoa dusting, or cinnamon sugar all work well.

Why poke holes in the dough?

It prevents the chips from puffing too much during frying.

Conclusion

I love making Cannoli Chips & Dip because it’s fun, festive, and unbelievably delicious. The crispy chips and creamy ricotta dip deliver classic cannoli flavor in an easy, shareable format perfect for parties or special occasions.