Cannoli Chips & Dip

By Francesca ZaniUpdated: Mar 9, 2023

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preview for Cannoli Chips & Dip Will Be Your Favorite Gluten-Free Dessert

A Sicilian favorite across the globe, cannoli will always be a dreamy delicacy. In this version, the classic dessert is transformed from a creamy ricotta-filled crispy shell to a shareable party dip. Not only will your chips not get soggy, but they’re completely gluten-free (so everyone can get a taste). If you’re all about the filling—or are sensitive to gluten—this is the perfect easy dessert or last-minute appetizer that even die-hard cannoli fans won’t be able to get enough of.

What are cannoli chips made of?
These gluten-free chips are made from gluten-free wheat flour, cinnamon, sugar, butter, eggs, and white wine. There are so many varieties of gluten-free flours on the market, but not all of them are winners. Caputo OO gluten-free flour is fantastic for pastries, breads, pizza, and pastas. Imported from Italy, it’s a high-protein wheat flour that’s perfect for this recipe.

Can I bake these?
If you’re not about frying your chips, bake them instead! Preheat your oven to 350° and line a sheet tray with parchment. Lay the dough flat—the chip aren’t going to rise or spread, so you can keep them about 1/2" apart. Bake for 15 minutes until golden brown and crispy, then let cool completely before devouring.

What ricotta should I use?
The key to the best cannoli cream is ricotta impastata. Ricotta impastata, also known as a ricotta paste, is drier and best used in applications that need low-moisture. Basically it’s your typical whole-milk ricotta drained of its whey and pressed through a sieve. If if you can’t find any at the store, you can use drained whole milk ricotta instead.

Tip: If you’re having trouble sourcing cinnamon extract, you can use ground cinnamon. The ratio would be 1 to 1 1/2 teaspoons ground cinnamon to 1/2 teaspoon cinnamon extract. Always adjust as needed.

Storage.
The chips should be stored in an airtight container or zip-top bag at room temperature to be enjoyed for about 1 week. The dip should be placed in a sealed container in the fridge for no more than 4 days for the best quality. Make it ahead of time for the easiest appetizer or party-winning dessert!

Made this recipe? Let us know in the comments below!

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Yields:: 4 - 6 serving(s)
Prep Time:: 25 mins
Total Time:: 45 mins
Cal/Serv:: 785

Ingredients

1 c.
(145 g.) gluten-free wheat flour, plus more for dusting
1/2 tsp.
ground cinnamon
7 tbsp.
granulated sugar, divided
2 tbsp.
salted butter, frozen
2
large egg whites
1 tbsp.
moscato wine or white wine
8 oz.
ricotta impastata or drained whole-milk ricotta
6 oz.
whole-milk ricotta
1/2 tsp.
cinnamon extract
1/3 c.
(60 g.) mini chocolate chips
Vegetable oil, for frying (about 3 c.)

Nutrition Information

Per Serving (Serves 6)

Calories523 Fat34 gSaturated fat11 gTrans fat0 gCholesterol45 mgSodium112 mgCarbohydrates41 gFiber1 gSugar21 gProtein12 gVitamin D0 mcgCalcium159 mgIron2 mgPotassium118 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a large bowl, whisk flour, ground cinnamon, and 2 tbsp. granulated sugar to combine. Grate butter into flour mixture and mix to combine.
2. Step 2Create a well in the center of flour mixture and add egg whites. Gently whisk to combine, starting from the center and working toward the outside. Add wine and mix with a wooden spoon to combine. Using your hands, knead dough in bowl until smooth.
3. Step 3Turn out dough onto a clean work surface. Pat into a rectangle, wrap in plastic, and freeze 15 to 30 minutes.
4. Step 4Meanwhile, in the large bowl of stand mixer fitted with the paddle attachment, beat ricotta impastata, whole-milk ricotta, cinnamon extract, and remaining 5 tbsp. granulated sugar on medium speed until combined, about 2 minutes. Fold in chips. Refrigerate dip until ready to use.
5. Step 5In a large heavy skillet fitted with a deep-fry thermometer, heat oil over medium-high heat until thermometer registers 350° to 370°.
6. Step 6On a floured work surface, roll dough to a rectangle between 1/16" and 1/8" thick (if dough is sticky, dust with flour). Poke dough with a fork, then cut 1 1/2" to 2" diamonds.
7. Step 7Gently lower dough into oil and fry, flipping halfway through, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Let cool completely.
8. Step 8Serve chips with dip alongside.

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PHOTO; ANDREW BUI; FOOD STYLIST; DREW AICHELE

Francesca Zani

Assistant Food Editor

Francesca (Franki) Zani is the assistant food editor for Delish, where she develops recipes, writes, styles recipes & TikToks, and hosts on-camera recipe videos. Her education at the CIA and experience as a producer/culinary producer for PowerHouse Productions have allowed her to travel the globe. She loves collecting ceramic props, sipping tea lattes, and adventuring to highly rated food spots when she’s not collaborating with the New York Women’s Culinary Alliance. She’s often referred to as “Pasta Zani” due to her undying obsession for all things pasta (you need to try testaroli)!