Cinnamon Sugar Tortilla Chips

I still remember the first time I made these Cinnamon Sugar Tortilla Chips. It was a rainy Saturday afternoon, the kids were restless, and I was desperately searching for a quick, easy, and guaranteed-to-please snack. I’d seen similar ideas floating around, but often they involved deep frying, which I wasn’t keen on. I decided to try a baked version using some leftover flour tortillas we had from taco night. Honestly, I wasn’t expecting miracles, just something to tide us over. But the moment that warm, cinnamony aroma started wafting from the oven, I knew we were onto something special. Twenty minutes later, we had a big bowl of shatteringly crisp, perfectly sweet chips dusted with cinnamon sugar. The kids devoured them, declaring them “better than cookies!” (High praise indeed!). My husband, initially skeptical, couldn’t stop reaching for more. Since that day, these homemade cinnamon sugar tortilla chips have become a staple in our house. They are ridiculously easy, use pantry staples, and are infinitely adaptable. Whether it’s for a movie night treat, an after-school snack, or even a simple dessert served with fruit salsa, they always disappear in record time. They taste like a lighter, crispier version of a churro or an elephant ear, and the satisfaction of making something so delicious from such simple ingredients is unbeatable. They are proof that sometimes the simplest recipes are truly the best.

Ingredients

• 6 Medium (8-inch) Flour Tortillas: Soft, pliable flour tortillas work best for achieving a tender-crisp texture. Avoid corn tortillas for this specific recipe unless you prefer a much crunchier, slightly different flavour profile. Burrito-size tortillas work too, you’ll just yield more chips.
• 4 Tablespoons Unsalted Butter, Melted: Provides richness, flavour, and helps the cinnamon sugar mixture adhere beautifully while promoting browning and crisping. You can substitute with a neutral oil like vegetable, canola, or coconut oil if preferred.
• 1/2 Cup Granulated Sugar: The primary sweetener. Standard white granulated sugar provides a clean sweetness and helps create that classic crunchy coating.
• 1 ½ Teaspoons Ground Cinnamon: The star spice! Provides that warm, comforting flavour synonymous with churros and other sweet treats. Feel free to adjust slightly based on your preference.
• Pinch of Salt (Optional, about 1/8 teaspoon): A tiny amount of salt enhances the sweetness and balances the overall flavour profile. Highly recommended, but can be omitted if you are monitoring sodium intake.

Instructions

Making these delicious Cinnamon Sugar Tortilla Chips is incredibly simple! You can choose between baking them in the oven for a larger batch or using an air fryer for quicker, smaller batches. Both methods yield fantastic results.

Oven Baking Method (Recommended for larger batches):

1. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze. Ensure the oven rack is positioned in the center for even cooking.
2. Prepare the Cinnamon Sugar Mixture: In a small bowl, combine the granulated sugar, ground cinnamon, and the optional pinch of salt. Whisk them together thoroughly until the cinnamon is evenly distributed throughout the sugar. Set aside.
3. Prepare the Tortillas: Lightly melt the butter in a microwave-safe bowl or a small saucepan over low heat. Be careful not to let it boil or brown, just melt it until liquid.
4. Brush Tortillas with Butter: Lay the flour tortillas flat on a clean work surface or directly on the prepared baking sheets. Using a pastry brush, lightly brush one side of each tortilla with the melted butter. Ensure you get relatively even coverage, reaching close to the edges. You don’t need to drench them; a light coating is sufficient.
5. Apply Cinnamon Sugar: Generously sprinkle the cinnamon sugar mixture evenly over the buttered side of each tortilla. Gently press the sugar mixture into the butter with your hands or the back of a spoon to help it adhere better.
6. Cut the Tortillas: Stack 2-3 sugared tortillas carefully on top of each other. Using a sharp knife or a pizza cutter (which works exceptionally well!), cut the stack into wedges. Typically, cutting into 8 wedges per tortilla (like slicing a pizza) works perfectly. You can also cut them into strips or other fun shapes using cookie cutters if desired, although wedges are classic and easy.
7. Arrange on Baking Sheets: Carefully arrange the cut tortilla wedges in a single layer on the prepared baking sheets. It’s crucial not to overcrowd the pans. Ensure the chips are not overlapping, as this will prevent them from crisping up properly. Use two baking sheets if necessary to give them ample space.
8. Bake: Place the baking sheets in the preheated oven. Bake for 8-12 minutes. Keep a close eye on them, especially towards the end, as cooking times can vary depending on your oven and the thickness of the tortillas. The chips are done when they are lightly golden brown around the edges and feel crisp to the touch. They will continue to crisp up slightly as they cool.
9. Cool: Once baked, carefully remove the baking sheets from the oven. Let the cinnamon sugar tortilla chips cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. This allows air to circulate around them, ensuring maximum crispiness.

Air Fryer Method (Ideal for smaller batches or quicker results):

1. Preheat Air Fryer (Optional but Recommended): Preheat your air fryer to 350°F (175°C) for about 3-5 minutes.
2. Prepare Cinnamon Sugar: Mix the granulated sugar, ground cinnamon, and optional salt in a small bowl, just like the oven method.
3. Prepare Tortillas: Melt the butter. Brush one side of the tortillas with melted butter and sprinkle evenly with the cinnamon sugar mixture, pressing gently.
4. Cut Tortillas: Cut the prepared tortillas into 8 wedges each using a knife or pizza cutter.
5. Arrange in Air Fryer Basket: Place the tortilla wedges in the air fryer basket in a single layer. Do not overcrowd the basket. Depending on the size of your air fryer, you will likely need to cook these in batches. Overlapping will result in soggy, unevenly cooked chips.
6. Air Fry: Cook at 350°F (175°C) for 4-7 minutes. Check them around the 4-minute mark. Air fryers cook much faster than conventional ovens, so watch them closely to prevent burning. They should be golden brown and crispy. You might need to flip or shake the basket halfway through for the most even results, depending on your specific air fryer model.
7. Cool: Carefully remove the crispy chips from the air fryer basket and transfer them to a wire rack to cool completely. Repeat the process with any remaining tortilla wedges.

Enjoy your incredibly delicious, homemade Cinnamon Sugar Tortilla Chips!

Nutrition Facts

• Servings: This recipe yields approximately 48 chips (assuming 6 tortillas cut into 8 wedges each), serving about 6 people.
• Calories Per Serving (Approx. 8 chips): Approximately 200-250 kcal. (This is an estimate and can vary based on the specific tortillas and amount of butter used).
• Sugar: Naturally, the sugar content is significant due to the cinnamon sugar coating. Most of the carbohydrates come from the tortillas and the added sugar.
• Fat: The fat content primarily comes from the melted butter used for coating. Using oil instead of butter might slightly alter the type of fat but the amount will be similar if using the same quantity.
• Carbohydrates: Tortillas are the main source of carbohydrates, supplemented by the granulated sugar coating.
• Sodium: Relatively low, especially if you omit the optional pinch of salt. The main contribution would be from the tortillas themselves and the added salt, if used.

(Disclaimer: The provided nutrition information is an estimate only, calculated using generic ingredients. Actual values may vary based on specific brands, ingredients, and portion sizes used.)

Preparation Time

• Preparation Time: Approximately 10 minutes (melting butter, mixing sugar, brushing, and cutting tortillas).
• Cook Time (Oven): 8-12 minutes per batch.
• Cook Time (Air Fryer): 4-7 minutes per batch (requires working in batches).
• Total Time (Oven, single batch load): Approximately 18-22 minutes.
• Total Time (Air Fryer, multiple batches): Approximately 25-40 minutes, depending on air fryer size and number of batches needed.

These times reflect how quickly you can go from simple ingredients to a delightful, crispy snack ready to be enjoyed. It’s a perfect recipe for when you need something sweet and satisfying without a long wait.

How to Serve

These Cinnamon Sugar Tortilla Chips are fantastic on their own, warm or at room temperature, but they truly shine when paired with dips, toppings, or used as a base for dessert creations. Here are some delicious ways to serve them:

• Plain and Simple:
  • Serve them warm, straight from the oven (after a brief cooling period) or air fryer for the ultimate fresh taste and texture.
  • Enjoy them at room temperature as a simple, crunchy snack anytime.
• With Sweet Dips:
  • Cream Cheese Fruit Dip: Blend softened cream cheese with a little powdered sugar, vanilla extract, and a splash of milk or orange juice until smooth. Fold in finely diced strawberries or other berries.
  • Chocolate Sauce: A classic drizzle of warm chocolate fudge sauce or even Nutella is heavenly.
  • Caramel Dip: Warm caramel sauce (store-bought or homemade) makes for a decadent pairing. Add a sprinkle of sea salt for a salted caramel vibe.
  • Yogurt Dip: Mix plain or vanilla Greek yogurt with a touch of honey or maple syrup and a dash of cinnamon for a lighter, tangier option.
  • Fruit Salsa: A fresh fruit salsa (like strawberry, mango, or pineapple salsa with a hint of lime and mint) provides a refreshing contrast to the sweet, crispy chips.
  • Apple Pie Dip: A warm, gooey apple pie filling or apple sauce works wonderfully, especially in the fall.
• As Dessert Nachos:
  • Arrange the chips on a platter.
  • Top with scoops of vanilla bean or cinnamon ice cream.
  • Drizzle generously with chocolate and/or caramel sauce.
  • Add whipped cream for extra indulgence.
  • Sprinkle with chopped nuts (pecans or walnuts work well), mini chocolate chips, or fresh berries.
• Alongside Beverages:
  • Pair with a cold glass of milk.
  • Serve with hot chocolate or coffee for a cozy treat.
  • Enjoy with a fruity iced tea or lemonade during warmer months.
• Party Platter:
  • Include them on a dessert platter alongside fruit, cookies, and various dips for guests to choose from. They add a fantastic textural element.

Experiment and find your favorite way to enjoy these versatile sweet treats!

Additional Tips

Maximize your Cinnamon Sugar Tortilla Chip success with these eight helpful tips:

1. Choose the Right Tortillas: Flour tortillas are generally preferred for this recipe as they bake up tender-crisp and have a neutral flavour that lets the cinnamon sugar shine. Corn tortillas can be used, but they will result in a much crunchier, harder chip with a distinct corn flavour, which might not be what you’re aiming for in this sweet application. Soft taco or fajita size (6-8 inches) work best.
2. Efficient Cutting: A pizza cutter is your best friend here! It glides through the tortillas (even stacked ones) much more easily and cleanly than a knife, giving you uniform wedges quickly. If using a knife, ensure it’s very sharp to avoid dragging or tearing the tortillas. Uniform pieces ensure even baking.
3. Even Coating is Key: Don’t skimp on brushing the butter evenly across the surface, right to the edges. This not only adds flavour but is crucial for helping the cinnamon sugar mixture adhere properly. Similarly, sprinkle the sugar mixture as evenly as possible for consistent flavour and texture in every bite. A light press helps it stick.
4. Don’t Overcrowd the Pan/Basket: This is critical for crispiness! Arrange the tortilla wedges in a single layer with space between them on the baking sheet or in the air fryer basket. Overlapping traps steam, leading to soggy spots instead of that desired all-over crunch. Bake or air fry in batches if necessary – it’s worth the extra few minutes.
5. Watch Like a Hawk: Tortilla chips can go from perfectly golden to burnt very quickly, especially thinner tortillas or when using an air fryer. Start checking them a couple of minutes before the minimum recommended time. Look for light golden brown edges and a crisp appearance. Oven hotspots can also cause uneven browning, so rotating the pan halfway through can help.
6. Customize the Sweetness & Spice: Feel free to adjust the sugar-to-cinnamon ratio based on your preference. Like it sweeter? Add a tablespoon more sugar. Love cinnamon? Add an extra ¼ or ½ teaspoon. You can even experiment with brown sugar (light or dark) for a deeper, molasses-like flavour, though it might make the chips slightly softer.
7. Experiment with Flavors: Don’t stop at cinnamon! Add a pinch of nutmeg, cardamom, or allspice to the sugar mixture for a more complex “chai” flavor. A tiny pinch of cayenne pepper can add a surprising and pleasant kick that contrasts with the sweetness. You could even add a little orange or lemon zest to the sugar mixture for a citrusy note. Vanilla sugar can also be used.
8. Storage and Re-Crisping: These chips are undeniably best enjoyed fresh on the day they are made for maximum crispness. However, leftovers can be stored in an airtight container at room temperature for 2-3 days. If they lose some crispness, you can often revive them by spreading them on a baking sheet and warming them in a 300°F (150°C) oven for just 3-5 minutes, watching carefully to prevent further browning. Let them cool completely again before eating.

FAQ Section

Here are answers to some frequently asked questions about making Cinnamon Sugar Tortilla Chips:

1. Can I use corn tortillas instead of flour tortillas?
   Yes, you can use corn tortillas, but be aware that the result will be significantly different. Corn tortillas produce a much crunchier, harder chip with a noticeable corn flavour. Flour tortillas yield a lighter, more tender-crisp texture that many prefer for this sweet application, more closely resembling a churro or pastry. If you try corn, watch the baking time closely as they might brown faster.
2. Is it possible to use cooking spray or oil instead of melted butter?
   Absolutely. You can use a neutral-flavoured cooking spray (like canola or coconut oil spray) or brush lightly with vegetable, canola, or melted coconut oil instead of butter. Using oil will make the chips dairy-free (ensure your tortillas are also dairy-free). The flavour will be slightly different – less rich than butter – but the oil will still effectively help the cinnamon sugar adhere and promote crisping. Use a similar amount (around 3-4 tablespoons of liquid oil).
3. How long do homemade cinnamon sugar tortilla chips last?
   For the best taste and texture, these chips are ideally eaten on the day they are made. However, you can store completely cooled chips in an airtight container at room temperature for up to 2-3 days. They may lose some of their initial crispness over time. Avoid refrigerating them, as this can make them soggy.
4. Can I make these ahead of time for a party?
   Yes, you can make them a day ahead. Store them in an airtight container once completely cool. If they seem slightly less crisp on party day, you can refresh them by spreading them in a single layer on a baking sheet and heating them in a 300°F (150°C) oven for 3-5 minutes. Let them cool again before serving. However, for optimal results, making them just a few hours before serving is best.
5. Are these cinnamon sugar tortilla chips gluten-free?
   They are only gluten-free if you use certified gluten-free tortillas. Standard flour tortillas contain gluten. If using gluten-free tortillas (often made with rice flour, tapioca starch, or corn masa blends), follow the recipe as directed, but keep an eye on the cooking time, as GF products can sometimes bake differently. Ensure your other ingredients (butter/oil, sugar, cinnamon) are also free from cross-contamination if needed.
6. Can I make a spicy version of these chips?
   Definitely! For a sweet and spicy kick, add a pinch (start with 1/8 to 1/4 teaspoon, adjusting to your heat preference) of cayenne pepper or chili powder to the cinnamon sugar mixture before sprinkling it on the tortillas. The combination of warm spice, sweetness, and heat is surprisingly delicious.
7. Why didn’t my chips get crispy?
   There are a few common reasons for soggy chips:
   • Overcrowding: The most likely culprit. If the chips are overlapped on the baking sheet or in the air fryer, steam gets trapped, preventing them from crisping. Always bake/air fry in a single layer with space between chips.
   • Not Baked Long Enough: They might need a few extra minutes. Look for golden edges and a firm texture.
   • Oven Temperature Too Low: Ensure your oven is properly preheated to the correct temperature. An oven thermometer can verify accuracy.
   • Too Much Butter/Oil: While you need enough for the sugar to stick, drenching the tortillas can make them greasy rather than crisp. A light, even brushing is best.
   • Not Cooled Properly: Letting them cool completely on a wire rack allows air circulation, which helps them fully crisp up after baking.
8. Can I use a sugar substitute like Stevia or Erythritol?
   You can experiment with granulated sugar substitutes, but results may vary. Erythritol blends designed for baking often work reasonably well as a 1:1 replacement for sugar and can create a crispy coating. Pure Stevia is highly concentrated and doesn’t provide the bulk or crystallizing properties of sugar, so it might not create the same texture. Liquid sweeteners like honey or maple syrup are generally not recommended as a direct substitute in the coating, as they add too much moisture and won’t crisp up in the same way; they are better used in dips or drizzles after baking. If using a substitute, research its baking properties first.

Print