Add 1 cup of water into a sauce pan along with ½ teaspoon of sea salt and heat it with a medium-high heat, once it comes to a light boil remove from the heat and add 1 cup of all-purpose flour into the sauce pan and mix vigorously until you form a sticky dough, then transfer the dough onto a flat surface and let cool for about a minute, then lightly knead the dough for 1-2 minutes until you form a compact dough

Transfer the dough into a churrera or piping pag and start making the churros, the ideal length is between 5-6 inches, make sure to have a piece of parchment paper underneath so the churros don't stick

Heat a small non-stick frying pan with a medium heat and add ½ cup virgin olive oil, once the oil get's piping hot start adding the churros, you want to cook them in batches that way you don't over-crowd the pan, fry them between 5-6 minutes until golden brown and turn them occasionally, then transfer to a plate with paper towels

Roll the cooked churros on white sugar to coat them and transfer to a plate

To make the chocolate sauce add 1 cup of water to a sauce pan and heat with a medium-high heat, once it comes to a boil place a bowl on top and add ¼ cup of chocolate chips, 2 tablespoons milk and ¼ teaspoon vanilla extract, mix until the chocolate has melted and you form a sauce, about 3 minutes, then remove from the heat, continue to mix and trasfer the sauce into a smaller bowl, place the bowl on the plate with the churros and serve at once