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.