Cinnamon Sugar Tortilla Chips

by Sabrina Snyder

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Cinnamon Sugar Tortilla Chips are an easy sweet treat! Flour tortillas covered in melted butter and cinnamon sugar then baked until golden brown and crispy.

These Cinnamon Tortilla Chips are the perfect sweet treat for scooping up fresh Fruit Salsa all summer long. Together they make the best Appetizer Recipe for summer cookouts, Mexican dinner nights, and more.

Cinnamon Sugar Chips

CINNAMON SUGAR TORTILLA CHIPS

With just 4 simple ingredients and about 10 minutes in the oven, Cinnamon Tortilla Chips are one of the easiest desserts you’ll ever make. These sweet treats are perfect for simple appetizers, after school snacks, or late night munchies!

Cinnamon Sugar Tortilla Chips are the best dessert for your next Taco Tuesday night. You’ll already have tortillas on hand for tacos so all you’ll need is ground cinnamon, sugar, and melted butter. Pop these Cinnamon Tortilla Chips in the oven while you’re eating dinner and by the time you’re done with round one, they are ready to eat.

The prep for Cinnamon Tortilla Chips takes just a few minutes. Easily cut the flour tortillas with a a pizza cutter or stack them and use a really sharp chef’s knife. When you are tossing the tortilla wedges in the cinnamon sugar, use a bowl that has a lid.

Keep a cinnamon sugar mixture on hand for whenever you get a craving for Cinnamon Tortilla Chips. Cinnamon sugar can be kept room temperature for years, yes years! Ground cinnamon releases oils that plastic absorbs so store cinnamon sugar in a glass or ceramic airtight container.

Fruit Salsa in bowl with cinnamon chip dipping

Make a large batch of Cinnamon Sugar Tortilla Chips to freeze for later. Eat them directly from the freezer or bring to room temperature on the counter. Lightly spray with cooking spray and pop in the oven for about 2-3 minutes to make them crispy and crunchy again.

You can serve these Cinnamon Tortilla Chips with all your dessert dips (try them with Funfetti Dip!), as an ice cream topping, with a holiday dessert salad, or just eat them on their own. They are so easy to make that you can bake a huge batch of Cinnamon Sugar Tortilla Chips for a sharable party dessert like Cinnamon Tortilla Chip Dessert Nachos (below).

Cinnamon Tortilla Chip Dessert Nachos

Spread out baked Cinnamon Sugar Tortilla Chips on a large platter in a single, slightly overlapping layer. Soften Vanilla Ice Cream so it won’t break the chips. Cover Cinnamon Tortilla Chips with small scoops of ice cream, chopped fruit and berries (or Strawberry Topping) and drizzle with Hot Fudge or chocolate sauce. Top with Whipped Cream and enjoy!

WHAT TO SERVE WITH CINNAMON TORTILLA CHIPS

Cinnamon Sugar Chips with fruit salsa

 

VARIATIONS ON CINNAMON TORTILLA CHIPS

    • Pumpkin Spice: Use Pumpkin Pie Spice instead of ground cinnamon for your cinnamon sugar mixture for Pumpkin Spice Tortilla Chips in the fall!
    • Chocolate: Instead of cinnamon sugar, dust the tortillas with hot cocoa mix. Add a bit of granulated sugar for super sweet chocolate tortilla chips or use a flavored hot chocolate mix!
    • Vegan: Easily make Vegan Cinnamon Tortilla Chips. Brush them with olive oil, use cooking spray, or use your favorite vegan butter.
    • Tortillas: You can use corn tortillas, wheat tortillas, or even pita bread instead of flour tortillas. Use street taco corn tortillas large chips you don’t need to cut.

MORE FUN DESSERT RECIPES

HOW TO STORE CINNAMON TORTILLA CHIPS

  • Serve: You can store Cinnamon Tortilla Chips at room temperature for up to 2 days in an airtight container.
  • Store: Keep your Cinnamon Tortilla Chips in the refrigerator for up to 4 days. Reheat in the oven with a bit of cooking spray to make crispy again.
  • Freeze: Cinnamon Tortilla Chips can be frozen for up to 3 months in an airtight container or freezer safe bag. Allow to cool completely before freezing.

Cinnamon Sugar Tortilla Chips on baking sheet

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Dinner, then Dessert

Cinnamon Sugar Tortilla Chips

Cinnamon Sugar Tortilla Chips are an easy sweet treat! Flour tortillas covered in melted butter and cinnamon sugar then baked until golden brown and crispy.
Yield 8 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder
Cinnamon Sugar Chips
PrintRate

Ingredients
 

  • 1/2 cup butter
  • 8 flour tortillas , (10 inch)
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon

Instructions

  • Preheat oven to 400 degrees.
  • Line 2 cookie sheets with parchment paper and top with wire cooling racks.
  • Microwave butter in a large bowl (with lid) for 1-2 minutes, or until completely melted.
  • Cut the flour tortillas into 12 wedges each.
  • Add the tortilla wedges to the bowl of melted butter.
  • Place lid firmly on the bowl and shake vigorously until the tortillas are evenly coated.
  • In a small bowl combine the cinnamon and sugar. Toss the mixture over the buttered tortillas.
  • Place the lid back on the bowl and shake well. Separate any tortillas stuck together and re-shake to ensure they are all coated well.
  • Arrange the tortillas over the cooling racks and bake for 8-10 minutes, until golden brown. Some chips may still seem soft, but will get crispy as they cool.

Nutrition

Calories: 245kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 307mg | Potassium: 55mg | Fiber: 2g | Sugar: 14g | Vitamin A: 355IU | Calcium: 55mg | Iron: 1mg
Keyword: Cinnamon Sugar Tortilla Chips

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Cinnamon Sugar Tortilla Chips collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. These were good but mine definitely didn’t look like yours!!
    My cinnamon clumped in sections because everything got wet from the butter. Many stuck leaving the other side plain so I scraped the clumps and spread on those areas.
    My next batch I’ll dip the butter but shake the cinnamon sugar using a shaker, turn over and shake over the other side. Then I think they’ll look like yours and no clumps!
    They were very crunchy too, surprised me!

    Reply

  6. Hmmm… so what did I do wrong? I followed the recipe and, while the taste is fabulous, mine turned out chewy like leather and not crisp at all. It’s such a simple recipe, I can’t imagine how I managed to mess it up.

    Reply

    1. Sounds like the oil might not have been hot enough. Make sure not to overcrowd the pan to avoid the temperature taking a dip. Glad they still tasted great!

      Reply

  8. These are great with cream cheese and you can use mixed spice (if in UK) if you haven’t got cinnamon or pumpkin spice.

    Reply

  9. Learned how to make these in a cooking club at school and forgot the temp and how long to cook. This article gave many great suggestions on what else to pair these with other than some delicious fruit salsa. Thank you so much.

    Reply

  10. Woot woot the sweet that usually is always salty, I love this idea! Serving them with fruit salad is perfect too. Cinnamon yum and so easy, thanks for sharing.

    Reply