1 cup (145 g) gluten-free flour with wheat starch (or all-purpose flour)

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 well-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)

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Whisk the gluten-free flour, ground cinnamon, and 2 Tbsp sugar in a large bowl.
Grate the frozen butter into the flour mixture and toss to coat.
Make a well in the center and add the egg. Whisk lightly, then add the water and mix until a dough forms. Knead until smooth.
Shape the dough into a rectangle, wrap in plastic, and freeze for 15–30 minutes.
Prepare the dip: In a stand mixer, beat ricotta impastata, whole-milk ricotta, cinnamon extract, and remaining sugar until creamy. Fold in mini chocolate chips and refrigerate.
Heat 2 inches of oil in a heavy skillet to 350–370°F.
Roll chilled dough on a lightly floured surface to 1/16–1/8 inch thick. Poke all over with a fork and cut into 1½–2 inch diamonds.
Fry dough pieces for 1–2 minutes, flipping halfway, until golden brown. Transfer to paper towels and cool completely.
Serve cooled chips with chilled ricotta dip.

Dust chips with powdered sugar for extra sweetness.

Add orange zest or chopped pistachios to the dip for variation.

Air-fry or bake the chips for a lighter version.