Baked Cinnamon Sugar Tortilla Chips are easy 4 ingredient homemade chips baked in the oven with butter, cinnamon and sugar. This sweet treat is perfect for dessert nachos, dipping in fruit salsa or snacking on alone!
Baked Cinnamon Sugar Tortilla Chips
Baked Cinnamon Sugar Tortilla Chips
These Baked Cinnamon Sugar Tortilla Chips are a buttery, flaky, sweet treat perfection! Whether you are whipping up a batch of dessert nachos, looking for something to scoop up a fresh fruit salsa with, or enjoy snacking on them alone, they are a wonderfully delicious dessert made from scratch in your oven. They make a big batch, perfect for sharing or bringing to a party!
Don’t let the fact that these are ‘baked’ fool you into thinking they are in any way healthy. Sorry, but that’s not what’s up with these bad boys. These flour tortillas are generously coated in melted butter and tossed in cinnamon sugar before baking. You know…all of the things that make them extra wonderful! 😉
The beauty of these Baked Cinnamon Sugar Tortilla Chips are that they are made in the oven with easy cleanup. There is no need to whip out the messy deep fryer or heat up splattering oil on the stove top. Simply add the cut tortillas to the melted butter in a large bow. Put the lid on the bowl and shake vigorously until they are well coated. Add the cinnamon and sugar mixture and do the same thing.
After you make sure they are all well coated, arrange the tortillas on a cooling rack over a lined cookie sheet. Bake them off in the oven and you have homemade dessert chips ready in no time!
Baked Cinnamon Sugar Tortilla Chips
Baked Cinnamon Sugar Tortilla Chips are easy 4 ingredient homemade chips baked in the oven with butter, cinnamon and sugar. This sweet treat is perfect for dessert nachos, dipping in fruit salsa or snacking on alone!
Ingredients
- 1/2 c. butter
- 8 10 inch flour tortillas
- 1/2 c. granulated sugar
- 2 Tbsp. ground cinnamon
Instructions
- Preheat oven to 400°.
- Line 2 cookie sheets with parchment or tin foil and top with cooling racks.
- In a large bowl that has a lid, microwave the butter for 1-2 minutes, or until completely melted.
- Cut the stack of tortillas into 12 wedges each. Add the tortilla wedges to the bowl of melted butter. Place the 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 at 400° for 8-12 minutes until lightly golden. Some of the chips may still appear soft, but upon cooling they will crisp up.
- Allow to cool to room temperature and store in an airtight container for up to 2 days.
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Nutrition Information:
Yield: 96 Serving Size: 1 gramsAmount Per Serving: Calories: 26Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 27mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
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Riley Arnason says
I was using my nose and it is more accurate than the timer I guess my oven is different it took half the time the instructions were. I put the burnt ones outside and the magpies ate most of them lol
Carrie says
I baked mine 375 for 11 minutes. I brushed softened butter on only one side, sprinkled with the cinnamon sugar then cut into triangles. Baked on a cookie cooling rack over foil lined sheet. They were perfect. This recipe does NOT say bake 15 minutes. You are criticizing the wrong recipe.
René says
I followed the directions to a T and although they taste great the texture is off. The sugar melted into a sheet causing all of the chips to stick together. I seperated each chip and broke off the excess candied edges and they were good….the issue is theyre sooo greasy. Ive made cinnamon tortilla chips before but wanted to try a new recipe and im thinking maybe the thick coating of sugar is to blame. I suggest anyone wanting to try this to not shake them in a bag and instead sprinkle the sugar on top lightly and repeat on the other side perhaps even coat the chip with butter using a brush to avoid the greasy texture . Timing is a
Bit tricky to get right as I did one batch for 10 minutes and the other for 9 one came out slightly burnt the other didnt even crisp. Overall Im not a fan of this recipe but with a few alterations like less sugar and thin coat of butter I think it has potential to be a great recipe!
Cyndy says
These taste great but….save yourself A LOT OF TIME by just dipping them in melted butter and then the sugar/cinnamon mixture! The first time I made them I spent more time peeling the tortillas apart after each step than I would have just dredging them by hand. You’ll also get a more even coat on each tortilla piece.. I remade a batch for another party a few days later. Definitely easier and better result! Five stars for taste though.
Gwen says
I made them directly as your recipe states but they came out with a hard candy like coating instead of a sugar sprinkle topping. (I expected them to be like a churro that type of cinnamon sugar topping but mine turned out to be more like candied nuts but they were tortillas. Where did I go wrong).
Kim says
Hi Danielle,
I am hungry just looking at these! They’re like churros and nachos all in one! I’m going to make a batch of these this weekend for sure. Thank you so much for sharing this simple recipe! 🙂
Gran says
Made these for a family Halloween gathering. Rather than shake the tortillas in butter then the cinnamon-sugar mix, I held one corner and dipped each chip in melted margarine. Then I placed them on a cooling rack which was on a baking sheet lined with aluminum foil. Next the tortillas got sprinkled with sugar and cinnamon. I can’t give the proportions of each, because I mix cinnamon with sugar to sprinkle on toast, to use with making snickerdoodles and other cookies. I just mix the two until the color is a light brown. Once I sprinkled the chips, I decided they needed more sugar but not more cinnamon so sprinkled a little more sugar on them. I only did one side of the chip so the coating was not too sweet. Baked them at 400 for 9 minutes, checked them and decided they were too pale to be done. 12 minutes was perfect. They were a big hit! I like this recipe because chips were baked, not fried. I made 15 8″ flour tortillas, cut into 8 wedges and had butter left from the 1/2 cup. The cooling rack helped with air circulation to ensure the chips were crisp, not soggy and the foil kept the sugar and cinnamon sprinkles from sticking to the pan. Thank you for posting!
Jenna Stephens says
Quick and simple and so good!
Amy says
People kill me. Great recipe, fun, quick snack, just watch the bake time. Every oven is different. Thank you for posting the recipe! 🙂
Sydney says
DO NOT MAKE THESE, they look delicious in the picture, but the cook time is wrong, and even if you do cook them right, they taste disgusting, do not recommend.
Danielle Green says
Hi Sydney, can you be more specific about the disgusting taste? It’s just cinnamon, sugar and butter for flavors, so was it over or under cooked causing the bad taste? All ovens and altitudes cook a little bit different, so that is why I provided a cooking time range.
Deb Tait says
Delicious! I didn’t use a rack and they still turned out great. I had left over cream cheese frosting to go on them. Heaven!
Regina Phelps says
Loved these! Made with flour tortillas that I had left over from a few nights before…they are fabulous and look great – perhaps not pristine like made in a restaurant but beautiful and really good…..did 400 degrees for 10 minutes. Perfect! Thanks!
Cosette Wood says
Made this tonight with sugar and brown sugar since I didn’t have cinnamon and they came out good! I need to leave them in longer and do NOT use tin foil. It stuck horribly to it and I had to peel every individual piece off. I wish I could have gone out and quickly picked up cookie sheets.
Lola says
I don’t have cooling racks. 🙁
William says
We made these tonight with left over homemade chips and used coconut oil instead of butter. Amazing!
Sherri Elliott says
Im sitting here in complete disgust over just how any human being can take the time to comment anything negative at all to someone simply sharing a recipe. You don’t have to like it! But who the hell raised you?! More so how childish do you have to become to.be such assholes??! Did it make you feel better after posting? “Yesss I was just such a jerk to this woman about her recipe, at last I can sleep!”
Ugh, you are seriously what is wrong with our world today. Smh.
Sophia says
People calm down and stop being so mean! these actually came out very good. it must be your oven or the type of tortillas you used. I link the photo of mine .
https://ibb.co/KDfCD0q
..‘I cooked at 400° for 10 to 12 minutes. Only problem I have is that some stayed a little soggy and all the others turned crispy (great very good btw)
seriously stop giving this lady a hard time this was a good recipe and I intend to use it from now on
Alicia says
Before baking I popped them on to a cookie cooling rack on top of a cookie sheet to allow air circulation and they all came out awesone. If you have ever used an oven as a dehydrator you will know to let out some steam on occasion. And just keep checking them… all ovens are different…dont be lazy.
Susan says
Made these today—followed the recipe, but cooked at 375 for 12 minutes. They turned out great! They do not look like pristine restaurant-style cinnamon sugar chips, but nothing I make in my tiny kitchen looks pristine! And more importantly they taste great! My only suggestion is that some of the chips ended up more chewy than others, and I would love to figure out how to avoid that in the future…but this recipe is by no means a failure!
Danielle Green says
Haha, taste over looks every day! 😉 Sometimes when I make these, I pop the chewy ones back in the oven for a couple more minutes to crisp them up. Sorry, I will add that note to the recipe!