Crispy Cinnamon Tortilla Chips

The aroma alone was enough to draw everyone into the kitchen. I’d decided to whip up a batch of Crispy Cinnamon Tortilla Chips on a whim, looking for a quick and easy snack that felt a little special for our family movie night. Honestly, I wasn’t prepared for just how popular they would be. My kids, usually picky eaters, devoured them faster than I could bake the next batch, their fingers dusted with cinnamon sugar. My husband, initially skeptical about “sweet chips,” was quickly won over by the incredible crunch and warm, comforting flavor. They were crispy, perfectly sweet, subtly spiced, and ridiculously addictive. Since that first time, these homemade cinnamon tortilla chips have become a staple in our house – requested for parties, after-school snacks, and lazy weekend afternoons. They are unbelievably simple to make, transforming humble tortillas into a gourmet-tasting treat that rivals anything store-bought. The best part? You control the ingredients, making them a slightly more wholesome alternative to many processed snacks. If you’re looking for a guaranteed crowd-pleaser that fills your home with the most inviting scent, this recipe is an absolute must-try.

Ingredients

Here’s what you’ll need to create these delightfully crispy and sweet treats:

• 8 Medium (8-inch) Flour Tortillas: These form the base of our chips. Flour tortillas work best as they become wonderfully crisp yet remain tender. You can use white or whole wheat, depending on your preference.
• ¼ Cup (4 Tablespoons) Unsalted Butter, Melted: Melted butter helps the cinnamon sugar mixture adhere beautifully to the tortillas and contributes to a rich flavour and golden-brown crispiness during baking. You can substitute with coconut oil or a neutral vegetable oil like canola or grapeseed if preferred.
• ½ Cup Granulated Sugar: Provides the classic sweetness that makes these chips so irresistible. You can adjust the amount slightly based on your sweetness preference.
• 1 ½ Tablespoons Ground Cinnamon: This is the star spice, lending its warm, aromatic flavour. Ensure your cinnamon is fresh for the best taste. Feel free to adjust the amount up or down based on how much cinnamon flavour you enjoy.
• Pinch of Salt (Optional but Recommended): A tiny pinch of salt enhances the sweetness and balances the overall flavour profile. It might sound counterintuitive for a sweet snack, but it makes a noticeable difference.

Instructions

Follow these simple steps to cinnamon chip perfection:

1. Preheat Your 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 in the middle position for even baking. Preheating is crucial for achieving maximum crispiness.
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. There should be no large clumps of cinnamon. Set this mixture aside.
3. Prepare the Tortillas: Stack the flour tortillas neatly on a cutting board. Using a sharp knife or a pizza cutter (which works exceptionally well for clean lines), cut the tortillas into wedges. You can typically get 8 wedges from each 8-inch tortilla, similar to cutting a pizza. Aim for uniform sizes so they bake evenly.
4. Butter the Tortilla Wedges: Arrange the tortilla wedges in a single layer across the prepared baking sheets. You might need to work in batches depending on the size of your baking sheets – avoid overcrowding the pans, as this can lead to steaming instead of crisping. Using a pastry brush, lightly brush one side of each tortilla wedge with the melted butter. Be thorough but don’t saturate them; a light, even coating is perfect.
5. Apply the Cinnamon Sugar: Generously sprinkle the cinnamon sugar mixture evenly over the buttered side of the tortilla wedges. Ensure each piece gets a good coating. Gently press the sugar mixture onto the tortillas with your fingers or the back of a spoon if needed to help it adhere better.
6. Flip and Repeat (Optional but Recommended for Max Flavour): For an even more intense cinnamon-sugar experience, you can carefully flip each wedge over, brush the other side lightly with the remaining melted butter, and sprinkle with more cinnamon sugar. If you’re short on time or butter, coating just one side is still delicious! If you choose to coat both sides, you might need slightly more butter and cinnamon sugar mixture.
7. Bake to Crispy Perfection: Place the baking sheets into the preheated oven. Bake for 8 to 12 minutes. Keep a close eye on them, especially after the 8-minute mark, as they can go from golden brown to burnt quite quickly due to the sugar content. The chips are ready when they are lightly golden brown around the edges and feel firm and crispy to the touch. Baking time may vary slightly depending on your oven and the thickness of your tortillas.
8. Cool Completely: Once baked, remove the baking sheets from the oven. Let the cinnamon tortilla chips cool on the baking sheets for about 5-10 minutes. They will continue to crisp up significantly as they cool. After the initial cooling, you can transfer them to a wire rack to cool completely. This allows air to circulate underneath, ensuring maximum crispiness.
9. Serve and Enjoy: Once completely cool, your delicious homemade Crispy Cinnamon Tortilla Chips are ready to be served!

(Alternative Frying Method): If you prefer frying:
Cut the tortillas as described.
In a large skillet or Dutch oven, heat about 1-2 inches of neutral oil (like vegetable or canola) to 350°F (175°C). Use a thermometer for accuracy.
Prepare the cinnamon sugar mixture in a shallow dish or pie plate.
Carefully place a few tortilla wedges into the hot oil, being careful not to overcrowd the pan.
Fry for 1-2 minutes per side, or until golden brown and crispy. Use tongs to flip them.
Remove the fried chips with a slotted spoon, letting excess oil drip off.
Immediately transfer the hot chips to the cinnamon sugar mixture and toss gently to coat evenly on all sides.
Place the coated chips on a wire rack set over paper towels to cool completely. Fried chips tend to be richer but may not stay crispy quite as long as baked ones.

Nutrition Facts

Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

• Serving Size: Approximately 8 chips (equivalent to one tortilla)
• Calories: Around 180-220 kcal per serving (Estimate varies based on butter/oil amount and tortilla type)
• Total Carbohydrates: Approximately 25-30g (Primarily from the tortillas and sugar)
• Sugars: Approximately 10-15g (Mainly from the added granulated sugar)
• Total Fat: Approximately 8-12g (Mostly from the butter or oil used for coating/frying)
• Sodium: Approximately 150-200mg (Primarily from the tortillas and optional salt)

Disclaimer: These values are estimates calculated using standard ingredients and may not be precise. For exact nutritional information, consider using a specific nutrition calculator with your exact ingredients and measurements.

Preparation Time

These chips come together remarkably quickly, making them perfect for a last-minute snack attack or easy dessert.

• Preparation Time: 10-15 minutes (Includes cutting tortillas, melting butter, mixing sugar)
• Cooking Time: 8-12 minutes per batch (if baking) or 2-4 minutes per batch (if frying)
• Total Time: Approximately 20-30 minutes (Depending on whether you bake in one or two batches)

How to Serve

Crispy Cinnamon Tortilla Chips are fantastic on their own, but they truly shine when paired with dips or incorporated into creative desserts. Here are some delicious ways to serve them:

• Classic Dips:
  • Cream Cheese Fruit Dip: A simple mix of softened cream cheese, a touch of powdered sugar, vanilla extract, and maybe some fruit zest or juice.
  • Yogurt Dip: Plain or vanilla Greek yogurt mixed with a drizzle of honey or maple syrup. Add some berries for extra flavour.
  • Chocolate Sauce: A rich dark or milk chocolate sauce for decadent dipping. Warm it slightly for the best experience.
  • Caramel Sauce: Warm, gooey caramel sauce (store-bought or homemade) is a perfect match for the cinnamon flavour.
  • Nutella or other Chocolate Hazelnut Spread: Simply serve alongside a bowl of Nutella for easy dipping.
• Fruit Pairings:
  • Fruit Salsa: A refreshing mix of finely diced fruits like strawberries, kiwi, mango, pineapple, and a hint of lime juice and mint.
  • Apple Pie Filling: Serve warm apple pie filling on the side for a deconstructed apple pie experience.
  • Sliced Bananas and Strawberries: Simple, fresh fruit complements the sweet chips wonderfully.
• Ice Cream Companions:
  • Scooping: Use the chips instead of a spoon to scoop up vanilla bean, cinnamon, or salted caramel ice cream.
  • Ice Cream Nachos: Arrange the chips on a plate, top with scoops of ice cream, drizzle with chocolate or caramel sauce, add whipped cream, sprinkles, and a cherry for a fun dessert nacho platter.
• Beverage Pairings:
  • Hot Chocolate: The warmth of cinnamon chips pairs beautifully with rich hot chocolate.
  • Coffee or Lattes: Enjoy as a sweet treat alongside your morning coffee or afternoon latte.
  • Milk: A classic pairing, especially for kids.
• Party Platters:
  • Arrange them beautifully on a platter surrounded by various dips and fruit for an easy and impressive party snack or dessert board.
• Crumble Topping:
  • Crush slightly cooled chips and use them as a crunchy topping for yogurt parfaits, oatmeal, baked apples, or even crumbles and crisps.

Additional Tips

Elevate your cinnamon chip game with these handy tips:

1. Choose the Right Tortillas: While flour tortillas generally yield the best texture (crispy yet slightly tender), you can experiment with corn tortillas for a crunchier, more rustic chip, though they might break more easily. Thinner flour tortillas tend to get crispier faster.
2. Even Coating is Key: Whether using butter or oil, ensure an even, light coating. Too much fat can make the chips greasy or prevent them from crisping properly. A pastry brush is your best friend here. For the sugar, sprinkle from a height for better distribution.
3. Don’t Overcrowd the Pan: This is crucial for baking! Give the chips space on the baking sheet. If they are too close together or overlapping, they will steam rather than bake, resulting in soft or chewy spots. Bake in batches if necessary.
4. Watch Closely During Baking: Oven temperatures can vary, and the sugar makes these chips prone to burning quickly towards the end of the baking time. Start checking around the minimum recommended time and pull them out as soon as they are golden brown and firm.
5. Experiment with Spices: While cinnamon is classic, feel free to add other warm spices to the sugar mixture. A pinch of nutmeg, cardamom, ginger, or even a tiny dash of cayenne pepper for a surprising kick can add complexity. Pumpkin pie spice blend also works wonderfully, especially in the fall.
6. Try Different Sugars: Granulated sugar gives a classic crunch. You could experiment with brown sugar (which adds a slight molasses flavour and can make them a bit softer) or turbinado sugar for a coarser texture. A mix often works well.
7. Achieve Uniform Shapes: Using a pizza cutter helps create uniform wedges quickly and easily. Consistent sizing ensures all the chips bake at the same rate, preventing some from burning while others are still soft. You can also use cookie cutters for fun shapes, especially for kids’ parties!
8. Storage for Optimal Crispiness: Store completely cooled chips in an airtight container at room temperature. They are best enjoyed within 1-2 days for maximum crispiness. If they lose some crunch, you can often revive them by spreading them on a baking sheet and warming them in a 300°F (150°C) oven for a few minutes, then letting them cool again. Avoid refrigerating them, as this can make them soggy.

FAQ (Frequently Asked Questions)

Here are answers to some common questions about making Crispy Cinnamon Tortilla Chips:

1. Q: Can I use corn tortillas instead of flour tortillas?
   • A: Yes, you can use corn tortillas. They will result in a different texture – typically much crunchier and slightly more brittle, similar to traditional tortilla chips. They might also require slightly less baking time. Keep a close eye on them as they bake. Flour tortillas generally give a more tender-crisp texture that many prefer for this sweet application.
2. Q: Can I make these cinnamon chips in an air fryer?
   • A: Absolutely! Air fryers work wonderfully for making crispy chips. Preheat your air fryer to around 350°F (175°C). Prepare the chips as directed (butter and sugar coating). Arrange them in a single layer in the air fryer basket (you’ll need to work in batches). Air fry for 4-6 minutes, shaking the basket halfway through, until golden brown and crispy. Air frying often requires less oil/butter and can be faster.
3. Q: How do I store leftover cinnamon tortilla chips to keep them crispy?
   • A: The key is to ensure they are completely cool before storing. Any residual warmth will create steam inside the container, making them soggy. Once fully cool, store them in an airtight container or a zip-top bag at room temperature. They are best enjoyed within 2-3 days. If they lose crispness, reheat briefly in a low oven (see Tip #8).
4. Q: My chips came out soggy or chewy, not crispy. What went wrong?
   • A: Several things could cause this:
     • Overcrowding the Pan: Chips were too close together and steamed instead of baking.
     • Oven Not Hot Enough: Ensure your oven is fully preheated.
     • Not Baked Long Enough: They might need a few extra minutes. Look for golden edges and a firm feel.
     • Too Much Butter/Oil: An excessive amount can make them greasy and prevent crisping.
     • Not Cooled Properly: Cooling is essential for the final crisping process. Let them cool completely on a wire rack.
     • Stored Before Fully Cool: Trapped steam leads to sogginess.
5. Q: Can I make these ahead of time for a party?
   • A: Yes, you can make them a day or two in advance. Follow the storage instructions carefully (cool completely, store airtight at room temperature). If needed, refresh them in a low oven for a few minutes just before serving to restore maximum crunch.
6. Q: Are these gluten-free?
   • A: If made with standard flour tortillas, they are not gluten-free. However, you can easily make a gluten-free version by using certified gluten-free tortillas (corn tortillas are naturally gluten-free, or look for specific gluten-free flour blend tortillas). Ensure your other ingredients (cinnamon, sugar, butter) are also free from cross-contamination if serving someone with celiac disease.
7. Q: Can I use oil instead of melted butter?
   • A: Yes, you can substitute melted butter with a neutral-flavoured oil like vegetable, canola, grapeseed, or melted coconut oil. Oil works well for achieving crispiness, especially in baking. Melted butter adds a slightly richer flavour, but oil is a perfectly good alternative. You can also use cooking spray, but ensure good coverage for the sugar to stick.
8. Q: Why did my cinnamon sugar burn during baking?
   • A: Sugar burns easily! This usually happens if the oven temperature is too high or if the chips are baked for too long. Dark baking sheets can also cause bottoms to brown faster. Try lowering the oven rack position, reducing the temperature slightly (e.g., to 340°F/170°C), or simply baking for a shorter time. Keep a very close eye on them, especially during the last few minutes of baking. Pull them out as soon as they are golden, even if it’s before the minimum time stated in the recipe.