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Cinnamon tortilla chips are a quick and easy snack to serve with your favorite dessert dip, frosting, or salsa!
I love a good crunchy snack and these are my go-to for dessert dips. Use them with frostings, sweet dips, melted chocolate, fruit salsas, and more! Such a tasty alternative to regular store-bought tortilla chips.
Make this tasty treat in less than 15 minutes. It’s the most simple recipe in the world. Your kids can even help!
How to make Cinnamon Chips
Get ready for your house to smell amazing when these cinnamon chips go in the oven. I love the smell of melted butter cooking with cinnamon and sugar. YUM!
PREP. Preheat oven to 350°F.
SEASON. Mix sugar and cinnamon together in a small bowl. Set aside.
Brush Flour Tortillas with butter and sprinkle with the cinnamon sugar mixture.
CUT. Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on an ungreased sheet pan.
BAKE. Bake for 8-10 minutes or just until crisp. Serve with fruit salsa.
Change these cinnamon sugar tortilla chips up or whip up a delicious dip for serving!
Corn tortillas. Brush the corn tortillas with butter and sprinkle with cinnamon and sugar. Use a pizza cutter or knife to cut the corn tortillas into triangles. Corn tortillas are more delicate and will cook faster so reduce the baking time.
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 and Caramel Sauce.
There are loads of dips that go great with this cinnamon chips recipe and although we prefer the fruit salsas, these other dips work well too:
Fruit salsa and cinnamon chips are one of my favorite combinations. I know it sounds a little different, but you’ll have to give it a try and tell me what you think!
STORE. Keep cinnamon chips in an airtight container at room temperature. Make sure it’s airtight so they hold the crunch and don’t get stale.
If they are stored properly, they should last for a few days. If they soften, just stick them back in the oven to crisp them up again.
FREEZE. Allow the chips to cool, put leftovers in a freezer Ziploc, and keep them in the freezer for up to 3 months. Crisp them back up by placing them in the oven for a few minutes.
Flour tortillas tend to be sturdier and are better able to scoop up heavier fruit salsas, but you can use corn tortillas to make cinnamon chips. Refer to the corn tortilla directions in this post!
You absolutely can freeze the tortilla chips to eat later. Place the cooled cinnamon chips into a freezer Ziploc and keep them in the freezer for up to 3 months. Crisp them back up by placing them in the oven for a few minutes.
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. NOTE: Since they are brushed with butter you do not need to use cooking spray.
For more Mexican Sweets, check out:
Cinnamon Tortilla Chips Recipe
- Preheat oven to 350°F.
- Mix sugar and cinnamon together 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.
Nutrition information is automatically calculated, so should only be used as an approximation.