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.
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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.
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.
There are an amazing addition to a party, as an appetizer or dessert! You can easily double the recipe to feed a crowd.
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
- 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.
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.
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.
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.
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!
More Easy Dessert Recipes
Baked Cinnamon Sugar Tortilla Chips Recipe
- 1 package flour tortillas 8-10 count
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 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.
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!