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Cinnamon Tortilla Chips

These cinnamon tortilla chips are crispy, golden and full of cinnamon sugar taste. They are easy to make and the perfect pair to fruit salsa or sweet dessert dips!

If you love Mexican-inspired dessert recipes, try these other favorites including churros, sopapillas or arroz con leche!

Cinnamon tortilla chips and fruit salsa.
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Baked Cinnamon Sugar Tortilla Chips

Cinnamon tortilla chips are one of my favorite appetizers or snacks to serve with a bowl of fruit salsa. While I love corn tortillas for salty chips, these sweeter cinnamon chips are best with flour tortillas. I love to use extra homemade flour tortillas that are a day old.

Anything with cinnamon and sugar is a win in my book, so itโ€™s no surprise that I love these delicious cinnamon sugar chips. The are buttery, flaky and easy to make with any leftover tortillas you have sitting in the fridge.

These are great to pair with dessert dips like cannoli dip or to make dessert nachos. Simply layer the leftovers on a plate, top with vanilla ice cream or whipped cream, add fresh fruit and maybe even a drizzle of hot fudge, too. YUM!

Cinnamon Tortilla Chips Ingredients

To make baked cinnamon chips you only need four ingredients!

  • Flour tortillas: I prefer to use the 8 inch taco sized flour tortillas.
  • Butter: I prefer unsalted butter.
  • Sugar: Granulated white sugar is best.
  • Cinnamon: This is the perfect warm spice for these cinnamon tortilla chips.

How to Make Cinnamon Chips

Start by dipping the front and back of each tortilla in melted butter. Then dip into the cinnamon sugar mixture, ensuring that each side is well coated.

Showing how to make cinnamon chips.

Use a pizza cutter to cut each tortilla in half and then cut each half into four pieces. Spread all the tortilla pieces out evenly on a baking sheet.

Cutting cinnamon tortilla chips.

Bake at 350ยบ F for about 8 to 10 minutes, or until crisp. Remove from oven and let cool for a few minutes on the pan. Then transfer to a cooling rack to cool completely.

Cinnamon tortilla chips on a pan.

Recipe Tips

  • Donโ€™t overcrowd the baking sheet. For the best crunchy chips, airflow is needed. Lay chips in a single layer for even baking.
  • Double the recipe: When serving a crowd, use two baking sheet so the pan doesnโ€™t become overcrowded.
  • Air fryer: In the summer when itโ€™s hot, you may want to skip the oven! Preheat air fryer to 350ยฐF, spread chips inside and air fry for 12-15 minutes tossing a few times. Spread chips out to cool and as they cool they will turn crispy.
  • What to eat with cinnamon chips: I most often serve these cinnamon tortilla chips with fruit salsa, but they also taste great with easy fruit dip and toffee apple dip.

Storing

If you have any leftovers, Iโ€™d recommend placing them in a brown paper bag and storing at room temperature. The brown bag helps keep the chips crispy. They are best if eaten within 3 days of making.

Dipping cinnamon tortilla chip in fruit salsa.

Other homemade favorites we love to make include these corn tortilla chips and easy tortilla strips!

What to Serve with

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Dipping cinnamon tortilla chip in fruit salsa.

Cinnamon Chips Recipe

5 from 3 votes
โ†‘ Click stars to rate now!
Author: Jamielyn Nye
These cinnamon tortilla chips are crispy, golden and full of cinnamon sugar taste. They are easy to make and the perfect pair to fruit salsa or sweet dessert dips!
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings:

Video

Ingredients 

  • 10 8" flour tortillas
  • ยผ cup butter , melted
  • ยฝ cup granulated sugar
  • 2 Tablespoons ground cinnamon

Instructions

  • Preheat oven to 350ยบ F. Cover a large baking sheet with parchment paper.
  • On a large plate, combine the sugar and cinnamon. Dip each tortilla front and back in butter and then into the cinnamon sugar. Carefully lay on the plate, one at a time. Move around lightly to get the cinnamon and sugar to adhere to the tortilla, then flip coating the other side.
  • With a pizza cutter, cut cinnamon and sugar tortilla in half and then each half into four pieces, creating 8 slices per tortilla. Spread out on the baking sheet. Repeat with all tortillas and then place in the oven for 8-10 minutes. Pull baking sheet from oven and set aside to cool. Remove tortillas chips to a cooling rack.
  • Store leftovers in a brown paper bag. This will keep them crisp. Best served within 3 days.

Nutrition

Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 247mg | Potassium: 53mg | Fiber: 2g | Sugar: 11g | Vitamin A: 142IU | Calcium: 49mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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