Cinnamon Sugar Tortilla Chips

Of all the smells that can fill a kitchen, the warm, sweet, and spicy aroma of cinnamon baking is perhaps the most universally comforting. My journey with these Cinnamon Sugar Tortilla Chips began on a frantic Tuesday evening. I had promised my kids a special “movie night treat,” but a long day at work left me with zero energy and a pantry that looked surprisingly bare. Then, I spotted a forgotten pack of flour tortillas. A lightbulb went off. I remembered a simple treat my grandmother used to make. Twenty minutes later, the house was filled with that incredible cinnamon scent, and I was pulling a tray of glistening, perfectly crispy chips from the oven. The kids devoured them, dipping them in a bit of leftover chocolate sauce, their crunches and happy hums providing a better soundtrack than any movie. This recipe isn’t just a recipe; it’s a lifesaver. It’s the ultimate “I have nothing to make” solution that transforms into the “Wow, you have to make this again!” request. It’s proof that the most memorable and delicious treats are often the simplest, born from a little creativity and a few humble pantry staples.

Ingredients

This recipe relies on a few simple, common ingredients that you likely already have on hand. The magic lies in the ratio and the method, turning the ordinary into something extraordinarily addictive.

• Flour Tortillas (8-inch, 6 count): These are the canvas for our masterpiece. Flour tortillas become wonderfully soft on the inside and crispy on the edges when baked. You can use any size, but the 8-inch “burrito size” is ideal for cutting into perfect chip-sized wedges.
• Unsalted Butter (4 tablespoons): Melted butter is the crucial adhesive that helps the cinnamon sugar mixture stick to the tortillas. It also provides a rich, decadent flavor and helps the chips brown beautifully.
• Granulated Sugar (1/2 cup): This provides the primary sweetness and creates that classic, slightly crunchy sugar crust on the surface of the chips.
• Ground Cinnamon (2 teaspoons): The star of the show. This amount provides a warm, spicy flavor that perfectly balances the sweetness of the sugar without being overpowering. Feel free to adjust slightly based on your love for cinnamon.

Instructions

Creating these delightful chips is a straightforward process. We will focus on the classic oven-baked method, which yields consistently crispy and evenly cooked results. We’ve also included notes for the popular air fryer method for those looking for an even quicker alternative.

The Classic Oven-Baked Method

This is our preferred method for making a larger batch. The dry, circulating heat of the oven is perfect for dehydrating the tortillas and creating that signature snap.

1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). This temperature is the sweet spot—hot enough to crisp the chips quickly but not so hot that the sugar burns before the tortillas are cooked through. Line two large baking sheets with parchment paper. This is a non-negotiable step! It prevents the sugary chips from sticking to the pan and makes cleanup an absolute breeze.
2. Melt the Butter: While the oven preheats, place the 4 tablespoons of unsalted butter in a small, microwave-safe bowl. Microwave in 20-second intervals until fully melted. Alternatively, you can melt it in a small saucepan over low heat on the stovetop.
3. Create the Cinnamon Sugar Topping: In a separate small bowl, combine the 1/2 cup of granulated sugar and the 2 teaspoons of ground cinnamon. Use a fork or a small whisk to mix them together thoroughly. You want the cinnamon to be evenly distributed throughout the sugar to ensure every chip gets a perfect coating. Break up any clumps of cinnamon.
4. Prepare the Tortillas: Stack the 6 flour tortillas on a cutting board. Using a sharp knife or a pizza cutter (which works exceptionally well for this), cut the entire stack into 8 equal wedges, just like you would slice a pizza. You should end up with 48 wedges in total.
5. Coat the Tortillas: Now for the fun part. Working with one tortilla wedge at a time, use a pastry brush to lightly coat both sides with the melted butter. You don’t need to drench them; a light, even coating is all that’s required.
6. Dredge in Cinnamon Sugar: Immediately after brushing a wedge with butter, lay it flat in the bowl of cinnamon sugar. Press down gently, then flip it over to coat the other side. Shake off any excess sugar and place the coated wedge onto your prepared baking sheet.
7. Arrange for Baking: Arrange the sugar-coated wedges in a single, even layer on the baking sheets. It is crucial that the chips do not overlap. Overlapping will cause them to steam instead of bake, resulting in soft, soggy spots. Use two baking sheets if necessary to give them enough space.
8. Bake to Perfection: Place the baking sheets in the preheated oven. Bake for 8 to 12 minutes. The exact time will depend on your oven and the thickness of your tortillas. Begin checking them at the 8-minute mark. The chips are done when they are golden brown, fragrant, and the edges are visibly crisp. The centers may still be slightly soft when you pull them out, but they will continue to crisp up as they cool.
9. Cool Completely: Remove the baking sheets from the oven and let the chips cool on the pans for about 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. This final step is essential for achieving maximum crispiness. Do not skip it!

The Quick Air Fryer Method

For a smaller batch or a faster result, the air fryer is an excellent tool.

1. Preheat and Prepare: Preheat your air fryer to 350°F (175°C). Prepare the tortillas and the cinnamon sugar mixture exactly as described in steps 3-6 above.
2. Arrange in Basket: Place the coated tortilla wedges in the air fryer basket in a single layer. Do not overcrowd the basket. You will likely need to cook them in 2-3 batches.
3. Air Fry: Cook for 4-6 minutes, flipping the chips halfway through the cooking time. They cook very quickly, so keep a close eye on them to prevent burning.
4. Cool: Transfer the cooked chips to a wire rack to cool completely and crisp up.

Nutrition Facts

Please note that these values are an approximation and can vary based on the specific brands of ingredients used and the exact portion size.

• Servings: This recipe makes approximately 8 servings.
• Calories Per Serving: Approximately 210 kcal.

1. Carbohydrates (approx. 32g): The primary source of energy in this snack, derived mainly from the flour in the tortillas and the granulated sugar.
2. Fat (approx. 8g): Primarily comes from the unsalted butter used for coating. Butter adds richness and helps with the crisping process.
3. Sugar (approx. 14g): This is a sweet treat, and the majority of the sugar content comes from the cinnamon-sugar coating.
4. Protein (approx. 4g): A modest amount of protein provided by the flour tortillas.
5. Sodium (approx. 180mg): The sodium content comes from the tortillas themselves, as we use unsalted butter in the recipe.

Preparation Time

This recipe is prized for its speed and simplicity, making it perfect for a last-minute craving or unexpected guests.

• Prep Time: 10 minutes. This includes gathering your ingredients, melting the butter, mixing the cinnamon sugar, and cutting and coating the tortillas.
• Cook Time: 10-12 minutes. This is the active baking time in the oven. Air fryer cooking time will be slightly shorter per batch.
• Total Time: Approximately 20-22 minutes from start to finish. In less than half an hour, you can have a warm, delicious, and homemade snack ready to enjoy.

How to Serve

These Cinnamon Sugar Tortilla Chips are incredibly versatile and can be served in numerous ways, elevating them from a simple snack to a sophisticated dessert component. Here are some of our favorite ways to serve them:

• On Their Own:
  • Serve them warm, fresh from the oven (after a brief cooling period), piled high in a large bowl. They are a crowd-pleaser all by themselves.
• With Delicious Dips:
  • Chocolate Sauce: A classic pairing. A simple melted chocolate or hot fudge sauce is divine.
  • Caramel Dip: A rich, buttery caramel sauce complements the warm cinnamon spice perfectly.
  • Cream Cheese Frosting Dip: Mix softened cream cheese with a bit of powdered sugar and a splash of vanilla extract for a tangy, sweet dip that tastes like cheesecake.
  • Fruit Salsa: For a fresher take, serve with a finely diced fruit salsa made from apples, strawberries, kiwi, and a squeeze of lime juice.
  • Nutella or other Hazelnut Spreads: A simple, no-prep dip that is always a hit, especially with kids.
• As a Dessert “Nacho” Platter:
  • Arrange the chips on a large platter.
  • Drizzle with melted chocolate and caramel sauce.
  • Top with dollops of whipped cream or vanilla ice cream.
  • Sprinkle with chopped nuts, mini chocolate chips, or fresh berries for a truly show-stopping dessert.
• With Ice Cream and Dairy:
  • Scoops: Use the sturdy chips to scoop up your favorite vanilla bean, cinnamon, or coffee ice cream.
  • Yogurt Parfait: Break the chips into smaller pieces and layer them in a glass with Greek yogurt and fresh fruit for a crunchy parfait.
  • Whipped Cream: A simple bowl of chips with a side of freshly whipped cream is elegantly simple and delicious.
• Paired with Beverages:
  • Enjoy with a hot cup of coffee or a latte.
  • Serve alongside a mug of rich hot chocolate for the ultimate comforting experience.
  • A cold glass of milk is a classic and perfect pairing for kids and adults alike.

Additional Tips

To ensure your Cinnamon Sugar Tortilla Chips turn out perfectly every single time, keep these eight expert tips in mind.

1. Don’t Overcrowd the Pan: This is the golden rule of making anything crispy. Give your chips space on the baking sheet. If they are overlapping, they will trap steam and become soft and chewy instead of light and crisp. Use multiple baking sheets if you have to; it’s worth the extra dish to wash.
2. Even Cuts for Even Cooking: Use a pizza cutter or a very sharp knife to cut your tortillas. This ensures clean edges and, more importantly, allows you to make all the wedges a uniform size. Uniformly sized chips will cook at the same rate, so you won’t have some burning while others are still soft.
3. The Butter Application Matters: While it’s tempting to just dunk the tortillas in butter, using a pastry brush gives you much more control. It allows you to apply a thin, even layer without oversaturating the tortilla. Too much butter can make the final chips greasy and heavy.
4. Mix Your Topping Thoroughly: Before you start dredging, make sure your cinnamon and sugar are completely combined. Pockets of plain cinnamon can be bitter, and spots of plain sugar lack that warm spice. A quick whisk with a fork is all it takes to guarantee a perfectly balanced flavor on every chip.
5. Watch Them Like a Hawk: Ovens can have hot spots, and the sugar on these chips can go from perfectly golden to burnt in a matter of 30-60 seconds. Start checking them at the earliest recommended time. If you notice the edges browning too quickly, they’re likely done. It’s better to pull them a minute early than a minute too late.
6. Cooling is Part of the Cooking: This is a crucial, often overlooked step. The chips will not be at their maximum crispness right out of the oven. They need time to cool on a wire rack. This allows air to circulate all around them, releasing any remaining steam and allowing them to firm up into that satisfyingly crunchy texture.
7. Proper Storage is Key: If you’re lucky enough to have leftovers, store them properly to maintain their crunch. Let them cool completely to room temperature, then place them in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 3-4 days.
8. Revive Stale Chips in a Flash: If your chips have lost some of their crispness after a day or two, don’t throw them out! You can easily bring them back to life. Spread them on a baking sheet and pop them into a 350°F (175°C) oven for just 2-3 minutes. They’ll come out warm, fragrant, and as crispy as when you first made them.

FAQ Section

Here are answers to some of the most frequently asked questions about making homemade Cinnamon Sugar Tortilla Chips.

1. Can I use corn tortillas instead of flour tortillas?
Absolutely! The recipe will work with corn tortillas, but the result will be different. Corn tortillas will produce a sturdier, crunchier chip with a more rustic, corn-forward flavor, similar to a traditional tortilla chip. Flour tortillas, on the other hand, yield a lighter, flakier, and more delicate chip that is closer in texture to a pastry. Both are delicious; it’s simply a matter of personal preference.

2. How do I make these in an air fryer?
The air fryer is a fantastic option for this recipe. Prepare the chips as directed (coat with butter and cinnamon sugar). Preheat your air fryer to 350°F (175°C). Place the chips in the basket in a single layer, making sure not to overcrowd it. Cook for 4-6 minutes, flipping them halfway through. They cook very fast, so keep a close eye on them. You’ll likely need to work in batches.

3. Can I use a different oil instead of butter?
Yes, you can. Melted coconut oil is a great substitute that adds a subtle, complementary flavor. A neutral oil like canola or vegetable oil will also work if you’re out of butter. However, you will miss out on the rich, buttery flavor that makes these chips so decadent. If using oil, the application method remains the same.

4. How long do homemade cinnamon tortilla chips last?
When stored correctly, these chips have a surprisingly good shelf life. Once they have cooled completely, place them in an airtight container or a zip-top bag. They will stay fresh and crispy at room temperature for about 3 to 4 days. If they lose a bit of their crunch, you can easily refresh them in the oven for a few minutes.

5. My chips came out soggy. What did I do wrong?
Soggy chips are almost always caused by one of two things: overcrowding the pan or not baking them long enough. If the chips overlap on the baking sheet, they will steam instead of crisp up. Ensure they are in a single layer with space between them. Secondly, ovens vary. They might need a couple more minutes than the recipe states. Bake until they are golden brown and firm to the touch. Remember, they crisp up more as they cool.

6. Can I make these ahead of time for a party?
Yes, this is a great make-ahead recipe. You can prepare them a day or two in advance. Follow the recipe and store them in an airtight container at room temperature once they are completely cool. Just before serving, you can spread them on a baking sheet and warm them in a 300°F (150°C) oven for about 5 minutes to refresh their texture and reawaken that delicious cinnamon aroma.

7. What other spices can I add to the cinnamon sugar?
Feel free to get creative! For a more complex “chai spice” flavor, add a pinch of ground cardamom, nutmeg, and ginger to the cinnamon-sugar mixture. A tiny dash of cayenne pepper can add a surprising and delightful kick of heat that contrasts with the sweetness. Pumpkin pie spice is also a fantastic seasonal substitute for plain cinnamon in the fall.

8. Are these cinnamon chips gluten-free?
These chips are only gluten-free if you use certified gluten-free tortillas. Standard flour tortillas are made with wheat and contain gluten. To make a gluten-free version, simply substitute the flour tortillas with your favorite brand of gluten-free tortillas (corn tortillas are naturally gluten-free) and follow the recipe as directed. Always check the packaging of your tortillas to be sure.