Ingredients
Scale
- 10 Flour Tortillas: (Medium-sized, about 6–8 inches in diameter) These form the base of our crispy chips. Flour tortillas crisp up beautifully in the oven or frying pan, providing the perfect texture for our sweet topping.
- 1/2 cup Unsalted Butter: (Melted) Butter is crucial for both flavor and texture. It helps the cinnamon sugar adhere to the tortillas and contributes to a richer, more decadent taste. Unsalted butter allows us to control the salt level in the recipe.
- 1 cup Granulated Sugar: (For sweetness) Granulated sugar provides the primary sweetness for our chips. Its crystalline structure also contributes to a delightful crunch when baked or fried.
- 2 tablespoons Ground Cinnamon: (For warm spice) Cinnamon is the star spice, lending its warm, aromatic notes that perfectly complement the sweetness. Choose a good quality ground cinnamon for the best flavor.
- Pinch of Salt: (Enhances flavors) A small pinch of salt balances the sweetness and enhances all the other flavors, preventing the chips from tasting one-dimensional.
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). If you prefer frying, prepare a deep fryer or a large skillet with about 2 inches of cooking oil and heat it to 350°F (175°C). Line a baking sheet with parchment paper if baking, or have a plate lined with paper towels ready if frying. Having everything set up beforehand makes the process smooth and efficient. Parchment paper prevents sticking when baking and paper towels absorb excess oil when frying.
- Cut the Tortillas: Stack the flour tortillas on a cutting board. Using a sharp knife or pizza cutter, cut each tortilla into 6-8 wedges. You can cut them into triangles by first cutting across the diameter and then further dividing each half. Alternatively, for a more rustic look, you can simply tear them into uneven pieces. Uniform pieces will cook more evenly, but irregular shapes add character.
- Melt the Butter: In a microwave-safe bowl or a small saucepan, melt the unsalted butter. If microwaving, heat in 30-second intervals, stirring in between, until fully melted. If using a saucepan, melt over low heat, ensuring it doesn’t brown or burn. Melted butter is essential for coating the tortillas and helping the cinnamon sugar stick.
- Combine Cinnamon Sugar Mixture: In a separate medium-sized bowl, whisk together the granulated sugar, ground cinnamon, and a pinch of salt. Ensure the cinnamon is evenly distributed throughout the sugar for consistent flavor in every bite. This fragrant mixture is what will transform our plain tortilla wedges into irresistible treats.
- Coat the Tortilla Wedges: Dip each tortilla wedge into the melted butter, ensuring it’s fully coated. Allow any excess butter to drip off slightly. Then, immediately dredge the buttered wedge in the cinnamon sugar mixture, coating both sides generously. Make sure every part of the tortilla is coated for maximum flavor and sweetness. Working in batches can make this process easier.
- Baking Instructions (Oven Method): Arrange the cinnamon sugar-coated tortilla wedges in a single layer on the prepared baking sheet. Avoid overcrowding the pan to ensure even crisping. Bake in the preheated oven for 8-12 minutes, or until the chips are golden brown and crispy. Keep a close eye on them as they can burn quickly towards the end of baking. The baking time may vary slightly depending on your oven and the thickness of the tortillas.
- Frying Instructions (Frying Method): Carefully place a few cinnamon sugar-coated tortilla wedges at a time into the hot oil. Do not overcrowd the fryer or skillet, as this will lower the oil temperature and result in soggy chips. Fry for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the chips from the oil and place them on the paper towel-lined plate to drain excess oil. Frying results in a slightly different texture – often crispier and slightly bubbly compared to baking.
- Cool and Crisp Up: Whether baked or fried, let the Cinnamon Sugar Tortilla Chips cool completely on a wire rack if possible or on the paper towel-lined plate. As they cool, they will crisp up further. Resist the urge to taste them while they’re still hot as they might be soft; the full crispy texture develops as they cool.
- Serve and Enjoy: Once completely cooled and crispy, your Cinnamon Sugar Tortilla Chips are ready to be served and enjoyed! They are delicious on their own or paired with various dips and toppings. Store any leftovers in an airtight container at room temperature to maintain their crispness. However, they are best enjoyed fresh.
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Fat: 20g