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Donut Dessert Nachos


Ingredients

  • 1 Bottle Vegetable oil 48 oz
  • 1 Container Pillsbury Grands Biscuits
  • 1 tbsp Cinnamon
  • 2 tbsp Sugar

Suggested Toppings – optional

  • Caramel Sauce
  • Chocolate Sauce
  • 1 pint Strawberries
  • 12 Bananas
  • 1/4 C Shredded coconut
  • 1/4 C Peanut butter chips
  • 1/2 C Chopped walnuts
  • Whipped Cream

Instructions

  1. In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
  2. Remove biscuits from the container and use a rolling pin to thin them out, about the thickness of a dime. Use a round cookie cutter to cut the dough into circles.
  3. Once the oil is heated, slowly drop biscuits into the oil. Fry for about 20-30 seconds a side until golden brown. Remove with a pair of thongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.
  4. Assemble your nachos by alternating layers of the donut chips with your toppings. Some of the toppings I suggested are listed in the above recipe. Add or remove toppings as you see fit!