Cinnamon tortilla chips are a quick and easy snack to serve with your favorite dessert dip, frosting, or salsa!
You may crave classic Tortilla Chips and Homemade Salsa, but this sweet version is heavenly!
We Love Chips and Salsa!
We eat a ton of Tortilla Chips and salsa at our house so it’s only natural we create a dessert version!
We’ve been making these cinnamon tortilla chips every since we were kids because they are delicious, especially when paired with our fresh Strawberry Salsa.
Why we love it:
What better way to end our Mexican dinners than with a Mexican dessert?
Only 4 Ingredients
- flour tortillas – I used 10-inch tortillas but you can use a smaller size for smaller chips. Use store-bought or Homemade Tortillas.
- butter – unsalted or salted, whatever you have on hand.
- sugar
- cinnamon – for a fun twist add in some nutmeg or use a pumpkin pie spice.
How to make Cinnamon Tortilla Chips
- PREP. Preheat oven to 350°F.
- SEASON. Mix sugar and cinnamon in a small bowl. Set aside.
- Brush Flour Tortillas with butter and sprinkle with the cinnamon sugar mixture.
- BAKE. Cut each tortilla into wedges. Place on an ungreased sheet pan. Bake for 8-10 minutes or just until crisp. Serve with Fruit Salsa.
Air Fryer Directions
Prepare the tortillas as instructed in the recipe. Place a batch of tortilla chips in a single layer in the air fryer basket.
Fry at 360°F for 3-4 minutes. Shake the basket a bit and air fry for another 3-4 minutes. (Since they are brushed with butter you do not need to use cooking spray.)
STORING Tips
- STORE. Keep cinnamon chips in an airtight container at room temperature for a few days. If they soften, stick them back in the oven to crisp them up again.
- FREEZE. Place cooled chips in a freezer Ziploc, and freeze for up to 3 months. Crisp in the oven for a few minutes.
For More Salsa and Chips:
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Preheat oven to 350°F.
-
Mix sugar and cinnamon in a small bowl. Set aside.
-
Brush flour tortillas with butter and sprinkle with the cinnamon sugar mixture.
-
Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets.
-
Bake for 8-10 minutes or just until crisp. Serve with fruit salsa.
FREEZE. Place cooled chips in a freezer Ziploc, and freeze for up to 3 months. Crisp in the oven for a few minutes.
Make dessert nachos. Add a layer of homemade cinnamon chips to a platter. Top with fruit and small scoops of Vanilla Ice Cream, dollops of Whipped Cream, and drizzle with Chocolate Syrup and Caramel Sauce.
Calories: 331kcal, Carbohydrates: 37g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 40mg, Sodium: 478mg, Potassium: 76mg, Fiber: 1g, Sugar: 13g, Vitamin A: 475IU, Calcium: 66mg, Iron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
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