Cannoli Chips & Dip

by Jess Italiano on December 28, 2025

Cannoli chips & dip is everything we love about a classic cannoli, just way more relaxed. Crispy chips paired with a smooth, lightly sweet cannoli dip make it perfect for sharing (and snacking straight from the bowl). It’s simple, nostalgic, and always a crowd favorite.

Ingredient notes & substitutions

See the recipe card at the end of this post for the full ingredient list & quantities.

Use whole-milk ricotta for the creamiest texture. Be sure to drain it well (at least overnight!) so the dip stays thick and scoop-able.
Powdered sugar sweetens the cream smoothly without any grit. You can adjust to taste.
Heavy cream is whipped into the ricotta to lighten the dip and give it that classic cannoli texture.
Mini chocolate chips work best here so every bite gets a little chocolate. You can also swap in chopped dark or semisweet chocolate, or add chopped pistachios, candied orange peel, or finely chopped maraschino cherries for a more classic cannoli feel.
White wine vinegar helps tenderize the dough and gives the chips their crisp texture.
Marsala wine is traditional for cannoli shells and adds that signature flavor. If you don’t have it, you can substitute with white wine or a dry sherry, though the flavor will be slightly different.
Unsalted butter adds richness to the dough. Make sure it’s softened so it incorporates evenly.
Use a neutral frying oil with a high smoke point, like vegetable or canola oil, for best results.

Step by step instructions

See the recipe card at the end of this post for the full recipe instructions.

STEP 1: Make the cannoli cream. Strain the ricotta overnight to remove excess moisture. Fold together with the powdered sugar, vanilla, and salt until smooth. Set aside.

STEP 2: Prepare the dough. Mix the flour, sugar, and salt. Grate the butter into the dry ingredients and combine. Add the white wine vinegar and marsala wine, mixing until almost combined. Knead on a lightly floured surface until smooth. Roll the dough very thin, cut into triangles, then roll each piece once more before frying.

STEP 3: Fry the dough. Carefully heat the oil to approximately 365 degrees F – you need a thermometer! Fry the chips for 30-45 seconds per side until golden and crisp. Drain on a baking sheet lined with paper towels to absorb excess oil.

Expert baking tips

Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
Strain the ricotta well. This is the most important step for a thick, scoop-able cannoli dip. Overnight is ideal, but even a few hours makes a big difference.
Roll the dough very thin. The thinner the dough, the crispier and bubblier the chips. You should almost be able to see through it.
Re-roll each piece before frying. Rolling the cut triangles one more time helps them puff and blister beautifully in the oil.
Watch the oil temperature. Keep it around 365 F. Oil that’s too cool will make the chips greasy, and oil that’s too hot will brown them too quickly.
Fry in small batches. Overcrowding the pot drops the oil temperature and affects texture.
Let them drain properly. Transfer the chips to a paper towel-lined baking sheet right after frying to keep them crisp.

Recipe FAQ

Why do cannoli chips bubble when frying?

The bubbles come from thinly rolled dough, butter, and the alcohol in the marsala wine. As the dough hits hot oil, moisture quickly turns to steam, creating those crisp blisters. It’s a good thing – and exactly what you want.

Can I make this ahead of time?

The cannoli cream can be made 1-2 days in advance and stored covered in the refrigerator. The chips are best the day they’re fried, but you can make them a few hours ahead and keep them uncovered at room temperature to stay crisp.

How should I store leftovers?

Store the cannoli cream in an airtight container in the refrigerator for up to 3 days. Store leftover chips at room temperature in a loosely covered container. Avoid refrigerating the chips – they’ll lose their crunch.

Can I bake the chips instead of frying?

Frying gives the best texture and those classic bubbles, but you can bake them at 375 F until golden and crisp. The chips will be flatter and slightly less crunchy than the fried version.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Have you tried this recipe?

I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes!

Want to save this recipe for later? Tap the heart button on the right side of your screen!