Homemade Cannoli Chips with Ricotta Dip

These crispy cannoli chips disappear fast — and the creamy ricotta dip is the reason why.

If you love classic Italian desserts but don’t want to deal with frying shells and filling pastries, this recipe gives you all that flavor in a much easier, faster way.

Each chip bakes up golden and crisp, perfect for scooping into a lightly sweetened ricotta dip that’s smooth, creamy, and just rich enough to feel like a real treat.

Whether you're making dessert for guests or just craving something sweet and crunchy, this is one of those recipes people keep reaching for.

Why You’ll Love These Cannoli Chips

• No frying required — baked and easy
• Ready in under 30 minutes
• Perfect for parties and sharing
• All the flavor of cannoli without the extra work
• Great make-ahead dessert

Ingredients You’ll Need for Cannoli Chips & Ricotta Dip

For the Cannoli Chips:

• Whole wheat flour: 1 cup
• Coconut sugar: 2 tablespoons
• Cinnamon powder: 1 teaspoon
• Salt: ¼ teaspoon
• Coconut oil (melted): 2 tablespoons
• Egg: 1 large
• Vanilla extract: 1 teaspoon
• Water: 2-4 tablespoons (as needed)
• Olive oil spray: for baking (alternative to frying)
• Powdered stevia: 2 teaspoons (for dusting)

For the Ricotta Dip:

• Part-skim ricotta cheese: 1 ½ cups
• Greek yogurt: ½ cup (optional, for extra creaminess and protein)
• Honey: 2 tablespoons (or more to taste)
• Vanilla extract: 1 teaspoon
• Mini dark chocolate chips: ¼ cup
• Chopped pistachios: 2 tablespoons (optional, for garnish)

Recipe At A Glance

• Prep Time: 10 minutes
• Bake Time: 12–15 minutes
• Total Time: About 25 minutes
• Servings: 6–8
• Best For: Parties, holidays, quick desserts

How to Make Cannoli Chips with Ricotta Dip

This recipe comes together quickly, and once the chips are baked, everything else is just mixing and serving.

STEP 1 – PREP THE OVEN

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

💡 Tip: Parchment paper helps prevent sticking and makes cleanup easier.

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STEP 2 – MAKE THE DOUGH

In a mixing bowl, combine the whole wheat flour, coconut sugar, cinnamon, and salt.

Add the melted coconut oil, egg, and vanilla extract. Mix until a dough forms, adding a little water if needed to bring it together.

💡 Tip: The dough should be soft but not sticky — add water slowly.

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STEP 3 – ROLL AND CUT

Roll the dough out thinly on a lightly floured surface, then cut into small rectangles or triangles.

💡 Tip: The thinner the dough, the crispier your cannoli chips will be.

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STEP 4 – BAKE THE CHIPS

Place the cut pieces onto the prepared baking sheet and lightly spray with olive oil.

Bake for 8–12 minutes, or until golden and crisp.

💡 Tip: Keep an eye on them near the end — they can brown quickly.

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STEP 5 – COOL AND SWEETEN

Remove the chips from the oven and let them cool completely, then dust lightly with powdered sweetener.

💡 Tip: Chips crisp up more as they cool, so don’t skip this step.

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STEP 6 – MAKE THE RICOTTA DIP

In a bowl, mix the ricotta cheese, Greek yogurt (if using), honey, and vanilla extract until smooth.

Stir in chocolate chips and top with chopped pistachios if desired.

💡 Tip: For a thicker dip, strain the ricotta before mixing.

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STEP 7 – SERVE AND ENJOY

Serve the crispy cannoli chips alongside the creamy ricotta dip and enjoy immediately.

💡 Tip: For best flavor, chill the dip for 20–30 minutes before serving.

Pro Tips for the Best Cannoli Chips

• Roll dough thin for extra crisp texture
• Keep an eye on baking time so they don’t over-brown
• Let chips cool completely so they crisp up
• Chill the ricotta dip for best flavor and texture

Storage Tips

Store cannoli chips in an airtight container at room temperature for up to 3 days.

The ricotta dip should be kept in the refrigerator and used within 2–3 days.

If you enjoy easy desserts like this, you might also love a classic blueberry cobbler or a soft Italian ricotta cake.

Variations

1. Chocolate Chips: Add mini chocolate chips to the ricotta dip for a classic cannoli flavor.
2. Zest Twist: Mix in lemon or orange zest into the dip for a citrusy kick.
3. Flavor Enhancements: For extra depth in flavor, add vanilla, almond, or cinnamon extract to the dip.
4. Nutty Flavor: Top the dip with crushed pistachios or almonds for added texture and taste.
5. Spice it Up: Dust cannoli chips with cinnamon or cocoa powder before serving for an extra layer of flavor.
6. Dipping Variation: Serve with a mix of dips, including chocolate ganache or caramel sauce, for a dessert platter.

FAQ

Can I make cannoli chips ahead of time?
Yes, you can bake the chips in advance and store them in an airtight container for up to 3 days.

Do I need to fry the dough?
No, this version is baked, making it easier and less messy.

Can I use store-bought ricotta?
Yes, but draining excess liquid will give you a thicker, creamier dip.

Final Thoughts

If you’re looking for a quick dessert that feels special without the extra effort, these cannoli chips with ricotta dip are hard to beat.

Try them once, and don’t be surprised if they disappear faster than expected — and don’t forget to save this recipe so you have it ready the next time a craving hits.

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