Baked Cinnamon Sugar Tortilla Chips

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Baked Cinnamon Sugar Tortilla Chips – baked until crispy and covered with cinnamon sugar! These sweet and crunchy chips make a perfect vehicle for scooping all your favorite fruit salsas and dessert dips.

If you love Sopapillas and Churros this recipe is for you! Sweet cinnamon and sugar in a delicious crunchy chip!

Baked cinnamon chips in a bowl with a side of fruit salsa for dipping.
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Cinnamon Sugar Tortilla Chips

Turn ordinary tortillas into buttery, flaky cinnamon chips with this easy recipe!

Corn tortillas may make the best salty tortilla chips, but flour tortillas really shine when paired with something sweet.

I started making these chips to serve with my Fruit Salsa Recipe. The sweet cinnamon sugar is the perfect balance to the tangy juicy fruit!

All it takes is brushing flour tortillas with melted butter and covering them with cinnamon sugar. Bake them for a few minutes and they come out amazingly flaky and golden brown.

After making cinnamon chips several times, I also discovered they’re delicious with all kinds of sweet dips. You can serve these with Cannoli Dip or oreo peanut butter dip.

There are an amazing addition to a party, as an appetizer or dessert! You can easily double the recipe to feed a crowd.

My personal favorite way to eat Baked Cinnamon Chips? Covered with vanilla ice cream and caramel sauce for an incredible sundae dessert!

Ingredient Notes

Ingredients needed to make homemade cinnamon sugar tortilla chips.

These Baked Cinnamon Chips only require FOUR ingredients!

  • Flour tortillas. I use the taco sized tortillas to make easy to cut into wedge shapes.
  • Butter. Unsalted is best. I find salted butter adds too much salty flavor to these chips.
  • Cinnamon. Any kind of ground cinnamon works well.
  • Sugar. I use regular granulated (“white”) sugar in this recipe. Vanilla sugar would be a great flavorful addition!

Tips and Tricks

Step by step photos showing how to make baked cinnamon sugar tortilla chips.
  • Brush tortillas with unsalted butter that’s been melted. Then sprinkle with a generous amount of cinnamon sugar.
  • Use a pizza cutter to cut the tortillas into wedges.
  • Space in a single layer on the baking sheet for even baking and crispiness!
  • If doubling the recipe, use two baking sheets to ensure the chips don’t get overcrowded.
  • Store leftover chips in an airtight container for up to 3 days. If they begin to soften, toss in the oven to crisp them up for several minutes.
Cinnamon tortilla chips on a baking sheet.

Recipe FAQs

Can you fry cinnamon tortilla chips?

Yes, you can fry cinnamon tortilla chips instead of baking, if preferred. I would pan fry in a layer of vegetable oil until crisped and golden brown. Transfer fried cinnamon chips to paper towels to drain the excess oil.

Why did my cinnamon chips burn?

The cinnamon sugar on tortilla chips can easily burn and blacken if left in the oven for too long. These will also get crispy faster on darker baking sheets. To prevent over browning, check the chips after 7 to 8 minutes in the oven. Your chips may take more or less time than mine depending on factors like oven temperature accuracy and the thickness of your tortillas.

Can cinnamon tortilla chips be made with corn tortillas instead?

Yes, you can make this recipe with corn tortillas instead. Corn tortillas tend to be more delicate and may require less baking time to get crispy. Corn tortillas tend to not be as sturdy for dipping either, which is why I prefer flour tortillas for this recipe.

What goes well with cinnamon chips?

Enjoy these chips with all kinds of sweet dips! You’ll love them with Pineapple Salsa or this Butterscotch Cheese Ball. I’ve even eaten used them to scoop up plain whipped cream. Baked Cinnamon Chips are even sweet and buttery enough to be enjoyed on their own, straight out of the bowl!

Cinnamon sugar tortilla chips stacked in a bowl.

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Baked Cinnamon Sugar Tortilla Chips Recipe

4.62 from 31 votes
By: Aimee
Baked Cinnamon Sugar Tortilla Chips – baked until crispy and covered with cinnamon sugar! These sweet and crunchy chips make a perfect vehicle for scooping all your favorite fruit salsas and dessert dips.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 48 chips


  • 1 package flour tortillas 8-10 count
  • ¼ cup unsalted butter melted
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
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  • Preheat oven to 350 degrees.
  • Brush your tortillas with melted butter.
  • Combine the cinnamon and sugar in a small bowl. Sprinkle over tortillas.
  • Cut the tortillas into wedges (like a pizza) and put triangles in a single layer on a large baking sheet. Use a pizza cutter to make this step super quick and easy.
  • Bake for 8 to 10 minutes, until chips are crispy and golden brown. Serve with fruit salsa and enjoy.


  • Taco size flour tortillas work best. Most packages come in 8-10 count. Easily double the recipe if needed. You may need two baking trays.
  • Serving Suggestion: serve with sweet dips (cannoli dip, peanut butter dip) or fruit salsas. Or just top with vanilla ice cream, whipped cream and hot fudge or caramel sauce for a delicious dessert.
  • Store leftover chips in airtight container at room temperature. If they begin to soften, put them back in the oven to toast up for a few minutes.


Serving: 6chips, Calories: 96kcal, Carbohydrates: 10g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 15mg, Sodium: 30mg, Sugar: 6g
Course: Basics
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

You’ll love making homemade baked Cinnamon Tortilla Chips for all your sweet snacking needs. Make a double batch if you’re feeding a crowd–these disappear fast!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on February 21, 2021

Comments & Reviews

  1. I place baked chips on individual dessert plates, top them with Coffee Ice Cream, drizzle on Chocolate or Caramel Syrup, then top with Whipped Cream and a Maraschino Cherry or a Strawberry. SO DELICIOUS!!!

  2. 5 stars
    This was awesome for taco Tuesday. I followed the recipe but instead of cutting them I used whole small tortillas. Brushed them with butter and sprinkled with cinnamon and sugar. Baked them in an upside down cupcake pan so they have the taco look. I filled them with apple filling and they were delicious!

  3. Made these with ‘older’ tortillas. Very easy to make, great taste for the time, money, and effort. Prolly even better with fresh tortillas.

    The batch baked on our old, weathered cookie sheet were much crispier and browner than the batch on our fancy ‘air filled’ cookie sheet. Preferred the crispier ones.

    Should be a great recipe to make with the ‘little ones’.

  4. These are great topped with homemade vanilla whipped cream and mixed berries. Prefer it to most desserts. Seems healthier imho.

  5. Is it possible to sub out the cinnamon and sugar with maybe garlic and oregano to make flavored tortillas for dips and soups?

    1. If you made it to the comments you went to far. There is a recipe card with everything you need to know 🙂

      1. I have been wanting to try these. My question is whether you badge and put sugar blend on both sides of the chip or should you only baste one side? Thanks, Vicky

        1. Either actually works. Because they are stacking on top of eachother on a plate, they’ll have plenty of sugar!

  6. I am Diabetic so I had to adjust this. I used high fiber tortilla shells, 3 Burrito size. I used Stevia instead of sugar. I cooked for 10 to 12 minutes because the chips are bigger. 12 carbs total. Great Snack

  7. I love salted butter but you are right, it competed too much with the cinnamon sugar. Next time I will use unsalted butter but I enjoyed the texture of these chips.

  8. I have made this for years I try my in a pan and than put cinnamon and honey on it with homemade tortillas or back in oven with bread is be around my family for a while but I love them

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