These cinnamon sugar tortilla chips are thin, buttery, and baked until crisp with a sweet cinnamon-sugar coating. They use just four simple ingredients: flour tortillas, butter, sugar, and cinnamon.
They’re an easy way to turn leftover tortillas into a quick dessert snack. Serve them with Salted Caramel Sauce, scoop up some 3-Ingredient Coffee Ice Cream, add them beside Hot Fudge Cake, or pair them with Cinnamon Rolls for a cinnamon-heavy dessert table.
Baked Cinnamon Sugar Tortilla Chips
This recipe uses flour tortillas rather than fried tortilla chips.
Each tortilla gets a thin layer of butter and cinnamon sugar before being cut into pieces and baked in a single layer.
The edges become golden first, and the pieces continue to firm as they cool, giving them the crisp texture you want without deep frying.
Table of contents
Ingredients
Let’s Make Cinnamon Sugar Tortilla Chips
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Mix the sugar and cinnamon together in a small bowl until evenly combined.
- Spread a thin layer of softened butter over one side of each tortilla.
- Sprinkle the cinnamon sugar mixture evenly over the buttered sides. Press it very lightly with your hands so the sugar sticks.
- Stack the tortillas, then use a sharp knife or pizza cutter to cut them into small rectangles, strips, or triangles.
- Arrange the tortilla pieces in a single layer on the prepared baking sheet. Do not overlap them, because crowded pieces trap steam and will not become as crisp. Bake until the edges are golden, then let the crisps cool for a few minutes before serving because they continue to firm up as they cool. See this guide to baking tortilla chips for more helpful crisping tips.
- Bake for 5 to 8 minutes, until the edges are golden and the tortilla pieces feel crisp.
- Let them cool for a few minutes before serving. They become even crispier as they cool.
How to Get Crispy Cinnamon Sugar Tortilla Chips
The most important thing is avoiding excess moisture and crowding.
Spread the butter in a thin layer, then arrange the tortilla pieces in one layer with a little space between them.
The baking sheet can matter too. Dark pans generally brown food faster than lighter pans, so watch the bottoms closely if yours is dark. King Arthur explains this effect in its guide to baking pans.
Finally, don’t judge the texture the second they leave the oven. These tortilla chips continue to crisp as they cool for a few minutes.
Common Mistakes to Avoid
Using too much butter: A heavy layer can make the chips greasy instead of crisp.
Cutting very different sizes: Small pieces may burn before large ones are done.
Overlapping the chips: Keep them in one layer.
Waiting too long to check them: Start checking at 5 minutes.
Baking until very dark: Pull them when the edges are golden.
Eating them immediately from the oven: Give them a few minutes to firm up.
Using powdered sugar before baking: Keep the tested granulated sugar coating.
What to Serve With Cinnamon Sugar Tortilla Chips
These sweet tortilla chips work especially well with:
- Vanilla ice cream
- Coffee ice cream
- Fresh strawberries
- Apple slices
- Whipped cream
- Greek yogurt
- Chocolate sauce
- Caramel sauce
- Fresh fruit
They also work well as a crunchy garnish over a bowl of ice cream.
FAQs
Yes, but they will be more delicate and have a stronger corn flavor. Flour tortillas give a lighter, buttery crisp texture.
They may need a little longer in the oven, or the butter layer may have been too thick. Make sure the pieces are spread in one layer.
Yes. Brush the tortillas with melted coconut oil or a neutral oil, but butter gives the best flavor.
Yes. Cook them in a single layer at 350°F for about 3 to 4 minutes. Check early because they crisp quickly.
It makes around 48 small tortilla crisps, depending on how you cut the tortillas.
Yes. Bake them up to 2 days ahead, cool fully, and keep them in an airtight container at room temperature.
More Easy Dessert Snacks You’ll Love
Baked Cinnamon Sugar Tortilla Chips
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine the sugar and cinnamon in a small bowl.
- Spread softened butter over one side of each tortilla.
- Sprinkle the cinnamon sugar over the buttered tortillas.
- Stack the tortillas and cut them into small rectangles, strips, or triangles.
- Arrange the pieces in a single layer on the baking sheet.
- Bake for 5 to 8 minutes, until golden and crisp around the edges.
- Cool for a few minutes before serving.
Nutrition
Video
Notes
- This recipe makes about 48 small crisps.
- Start checking at 5 minutes because tortillas can brown quickly.
- Store cooled crisps in an airtight container at room temperature for up to 3 days.
- Nutrition information is an estimate and can vary by tortilla brand.
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