Cinnamon Tortilla Chips
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If you’ve ever wondered what churro chips would taste like, you need to make this super quick and easy 4-ingredient cinnamon tortilla chips recipe. Crunchy tortilla slices are coated in a delicious combination of cinnamon and sugar. Just try and stop at one bite!
Y’all made me make these! Every time I’ve mentioned something about making Tex Mex someone would talk about these and ask if I’d made them before and every time someone mentioned it I’d think, “Wow, that DOES sound good!”.
So I finally got around to making a batch of cinnamon tortilla chips and now I see what all the fuss is about. These are DELICIOUS. I love how crispy and cinnamony they are. The kids had cow fits over them, and I ended up having to make two more batches! Some folks have told me that they serve them with honey, some with a fruit salsa of sorts, and many just eat them as is, which is what we have started doing. Either way, you can’t go wrong!
I also love how easy it is to make these churro chips. All you have to do is mix the cinnamon and sugar together (name a better combo), brush tortillas in butter, sprinkle on the cinnamon sugar, and bake! In less than 10 minutes they’ll be ready to devour. Which is a good thing because I don’t think my kids would wait any longer!
So tonight is going to be taco night at our house. One of everyone’s favorite meals and easy peasy to make. Here are some of my favorite taco recipes: Greek chicken tacos, instant pot beef barbacoa tacos, and sweet potato and black bean tacos. I think a serving of cinnamon tortilla chips will be the perfect dessert afterward, don’t you think?
Ooh, let’s make some of these to go with our tacos now, okay? Sit down and get comfy, I’ll have them ready in a jif!
Recipe Ingredients
- Flour tortillas
- Granulated white sugar
- Unsalted butter or margarine
- Ground cinnamon
How to Make Cinnamon Tortilla Chips
Place your sugar and cinnamon in a bowl.
Stir that up a bit.
Melt your butter or margarine and brush it on one side of each flour tortilla.
Sprinkle with the cinnamon-sugar mixture, then repeat with the other side.
I used a pizza cutter to just slice it into wedges.
Place this in the oven at 350, for 5 to 10 minutes, or until golden brown on each side.
Chips will crisp up as they cool.
Serve these cinnamon tortilla chips however you like. While they make the perfect snack on their own, they’re also a grand addition to your taco night!
Storage
Store leftovers in an airtight container at room temperature for up to 3 days. I recommend quickly crisping them up again in the oven or air fryer.
Recipe Notes
- Feel free to follow these steps and bake your cinnamon tortilla chips in the air fryer instead. They should cook quicker and only need 5 minutes on each side.
- To make these vegan homemade tortilla chips, substitute the butter for olive oil or vegan butter.
- For something different, substitute the cinnamon sugar for pumpkin pie spice.
- For perfectly cooked chips, don’t overcrowd the baking sheet.
Recipe FAQs
How do you serve baked cinnamon sugar tortilla chips?
There are so many ways to serve cinnamon tortilla chips! Serve them plain or drizzle them in honey, maple syrup, or even peanut butter for a seriously scrumptious snack. Another option is to serve them with homemade fresh fruit salsa, some finely diced strawberries, or make dessert nachos. Place a single layer of chips on a platter and top with softened ice cream, strawberry slices, and hot fudge or chocolate sauce. A smaller but just as delicious dessert includes serving the baked cinnamon chips with a scoop of vanilla ice cream and caramel sauce.
Can I fry my tortilla chips instead of baking them?
Yes, if you like you can pan fry your cinnamon sugar tortilla chips in a layer of vegetable oil until crisp and golden.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas to make cinnamon sugar chips. However, as they’re more delicate they’ll need less cooking time.
Check out these other sweet cinnamon treats:
Cinnamon Apple Crisps (Only 3 ingredients)
Cinnamon Cobbler (Warm and Wonderful)
Homemade Cinnamon Applesauce in Crockpot
Ingredients
- 1/2 cup sugar or sugar substitute
- 1 tablespoon cinnamon
- 1/2 cup butter
- 2-3 flour tortillas
Instructions
- Melt the butter in the microwave. Brush one side of each tortilla with melted butter. Stir cinnamon and sugar together and sprinkle over the buttered side of each tortilla. Repeat with the other side.1/2 cup sugar, 1 tablespoon cinnamon, 1/2 cup butter, 2-3 flour tortillas
- Cut each tortilla into eight wedges. Place on a baking sheet and bake at 350 for 5 to 10 minutes, until lightly brown. Turn over and bake for another 5 to 10 minutes, or until lightly brown on the other side as well.
Notes
You are who you are, so be yourself at all times.
Later on no one will be shocked or disappointed.
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Our family, and friends, LOVE these! They are so good! We always serve them with fruit salsa. Mmmmm.
Can’t wait to get my recipes! I am outta ideas to cook for supper. It is just too HOT to think! =)
I have made these and served it with Pineapple Mango Salsa! YUM!
Go ahead and eat your margarine – it’s butter for me. I will skimp on somethings, but not this – I understand it’s one molecule away from being plastic – sorry I don’t want to eat that! That being said, these sound really good and I’m sure my gran will love them as she loves cinnamon-surgared toast in the morning – another thing she got from MomMom!!! Am gonna try these real soon. Thanks, and we just had tacos for dinner tonite ourselves – another love of MomMom!!! She asks for them once a week.
No Wendy, the whole “margarine is a molecule away from being plastic” is an persisting urban legend/myth, whatever you would want to call it.
You couldn’t add or remove a molecule from margarine, or change a molecule, and end up with plastic.
Chemically, a plastic and margarine are nowhere near identical or similar.
Myself, I use butter in cooking, and margarine or ‘other’ spread on bread simply for ease as it spreads straight from the fridge and butter does not.
Oooooooh… I discovered these a couple of years ago when trying to come up with something ‘different’ for Mexican (food) Day at work. I found them along with a fruit salsa recipe online and they’ve been a favorite ever since. One tip… find yourself a shaker of some sort for the cinnamon-sugar (or should that be, for the cinnamon-sugar, sugah?) We’ve got an old plastic shaker in the shape of a bear, that I think contained cinnamon-sugar purchased at the grocery (why anyone would purchase such an easy thing to make, I don’t know, but we got ourselves a nifty shaker in the deal!) Anywho, I make BUNCHES of these chips and keep them in a zip lock bag – but never for long… they don’t last!
Keep up the excellent work Christy – LOVE this site!
Hallelujah and Praise the Lord, have we FINALLY transformed Miss Christy over to real, pure buttah??!!!!!! 🙂 Seriously I love these little cinnamon crispy thingys too – though gotta admit {blush} yes, I’m a fryer. Either way, YUM!
Ahhh Chihuahua – Cinni Crispy’s tonight. I have been making these for awhile, since we always have left over shells this was the perfect solution for using them.