15-Minute Baked Cinnamon Tortilla Chips – Irresistible Crunch!

Oh, you’re in for a treat with these baked cinnamon tortilla chips! I whip them up when that sweet-but-not-too-sweet craving hits—which, let’s be honest, is basically every afternoon. My kids go crazy for them, and honestly? So do I. In just 15 minutes, basic tortillas transform into crispy, cinnamony magic. Perfect with coffee for us grown-ups or as an after-school snack. Trust me, once you try them, you’ll never look at a plain tortilla the same way again.

Ingredients for Baked Cinnamon Tortilla Chips

Grab these simple pantry staples—you probably have most already! The magic happens with just:

• 4 small flour tortillas (stale ones work great here!)
• 2 tbsp melted butter (unsalted lets you control the sweetness)
• 2 tbsp granulated sugar (or coconut sugar for deeper flavor)
• 1 tsp ground cinnamon (freshly opened for maximum aroma)

That’s it! I sometimes add a pinch of salt if I’m feeling fancy—it makes the cinnamon pop. Pro tip: Double the batch. They disappear FAST.

How to Make Baked Cinnamon Tortilla Chips

Ready to turn a stack of plain tortillas into crispy, sweet cinnamon-sugar magic? This is one of those recipes you’ll try once and immediately wonder, “Why haven’t I been doing this forever?” It’s fast, easy, and totally addictive. You don’t need fancy tools or hard-to-find ingredients—just a handful of kitchen staples and a few minutes of your time.

Here’s how I make them step-by-step:

Step 1: Preheat and Prep

Start by setting your oven to 350°F (175°C). You don’t have to wait for it to be fully preheated before you begin cutting—this recipe moves quickly!

Grab your tortillas—flour tortillas work best here for that light, flaky crunch. Stack them neatly and use kitchen shears or a sharp knife to slice each tortilla into 8 wedges, just like a pizza. You can also cut them into strips if you’re planning to use them for dipping. It’s really up to you!

Now line your baking sheet with parchment paper. Don’t skip this step—it makes cleanup way easier and keeps the sugary butter from sticking or burning onto the pan.

Step 2: Coat with Butter and Cinnamon Sugar

Next, melt your butter. I usually pop 2–3 tablespoons into a microwave-safe bowl and heat it in 20-second intervals, stirring in between to avoid any messy splatters. You want it fully melted but not bubbling.

Brush both sides of each tortilla wedge generously with the melted butter. This is the key to getting them golden, crispy, and full of flavor. Don’t be shy with the butter—it’s what gives them that irresistible crunch.

In a separate small bowl, mix together your cinnamon and sugar. A good starting ratio is 1/4 cup granulated sugar to 1½ teaspoons of cinnamon, but feel free to adjust to your taste (I personally like mine extra cinnamony!). Give the mix a quick stir and take a moment to appreciate the heavenly smell—it’s a mini dessert moment in itself.

Now sprinkle the cinnamon-sugar mixture liberally over both sides of the buttered chips. You can do this by hand or, for less mess and more even coating, place the buttered chips in a bowl or bag with the mixture and toss to coat. Just make sure every chip gets that sweet sparkle.

Step 3: Bake to Crispy Perfection

Arrange the coated tortilla pieces on your prepared baking sheet in a single layer. It’s important not to overlap them—crowding causes them to steam, and we’re going for crunch, not soggy chips!

Slide them into the oven and bake for 8 minutes. Keep an eye on them starting at the 7-minute mark—your oven might run a little hot or cool. You’re looking for light golden edges and a slightly toasted surface. A few darker spots are okay (and tasty!), but avoid going overboard. Burnt cinnamon sugar is not the vibe.

If they need just a touch more time, give them another 1–2 minutes max. Remember, they’ll continue to crisp up as they cool, so don’t panic if they seem a bit soft straight out of the oven.

Let the chips cool directly on the baking sheet for 5–10 minutes. This step is essential for developing that signature crunch.

Why You’ll Love These Baked Cinnamon Tortilla Chips

Oh, where do I even start? These chips are my go-to for so many reasons:

• Lightning fast – From pantry to plate in 15 minutes flat
• Totally customizable – Add nutmeg, cardamom, or even a pinch of cayenne if you’re feeling wild
• Kid-approved – My picky eaters inhale these (shhh… they think it’s dessert)
• Healthier than store-bought – No weird preservatives, and you control the sugar

Seriously, they’re like the little black dress of snacks – perfect for any occasion and always a crowd-pleaser!

Tips for the Best Baked Cinnamon Tortilla Chips

Want pro-level results? Here are my hard-earned secrets after burning many batches (oops!):

• Space them out! Overcrowding = soggy chips. Give each piece breathing room—use two trays if needed.
• Play with sweetness—cut sugar to 1 tbsp if serving with sweet dips, or go wild with 3 tbsp for dessert vibes.
• Air fryer hack: Cook at 360°F for 4-5 minutes, shaking halfway. They crisp up even faster!
• Stale tortillas win—they crisp better than fresh ones. No stale ones? Lightly toast them dry first.
• Watch like a hawk after 7 minutes—they go from golden to burnt FAST.

Bonus tip: Sprinkle with flaky salt right after baking. Sweet-salty perfection!

Serving Suggestions for Baked Cinnamon Tortilla Chips

Oh, the delicious possibilities! These crispy, cinnamon-kissed chips are incredibly versatile and perfect for snacking any time of day. One of my go-to ways to enjoy them is by dunking them into thick Greek yogurt for breakfast—think churro vibes but with a healthy(ish) twist!

They also pair beautifully with a warm cup of coffee or spiced chai—total cozy comfort. If you’re craving something sweet and spicy, try them with a fresh mango or strawberry salsa. The contrast is irresistible!

Feeling indulgent? Pile them high with whipped cream and fresh berries for a fun, no-fuss dessert that feels totally fancy.

Truthfully though, they rarely make it to the table in my house—they get devoured straight off the baking sheet like popcorn. Sweet, crunchy, and endlessly snackable, these chips are the ultimate treat for any craving!

Storing and Reheating Baked Cinnamon Tortilla Chips

Here’s the best part—if you somehow manage to have leftovers (a rare miracle in my house!), just store them in an airtight container at room temperature. They’ll stay perfectly crisp for 2 to 3 days without any need for reheating. No fridge, no fuss—just grab and snack whenever the craving hits! Honestly though, they rarely last past the first day. Between the sweet cinnamon crunch and how snackable they are, they tend to disappear straight from the baking sheet. So go ahead and make a double batch—you’ll thank yourself later!

Nutritional Information for Baked Cinnamon Tortilla Chips

Okay, let’s keep it real—these are still a treat, but way better than fried alternatives! (Nutrition varies based on brands—these are estimates per serving):

• Calories: 120
• Fat: 5g (3g saturated)
• Sugar: 6g
• Protein: 2g

Want to lighten them up? Use half the butter and sugar—they’ll still taste amazing. My philosophy? Life’s too short not to enjoy cinnamon sugar in moderation!

FAQs About Baked Cinnamon Tortilla Chips

I get so many questions about these addictive little chips—here are the ones that pop up most often in my kitchen (and DMs!):

Can I use corn tortillas instead of flour? Absolutely! Corn tortillas give a heartier crunch and slightly nuttier flavor. Just know they’ll bake faster—check at 6 minutes. My abuela prefers them this way with an extra sprinkle of cinnamon.

How long do they stay crispy? In an airtight container, they’ll keep their crunch for 2-3 days. Pro tip: Throw in a silica packet (like the ones from seaweed snacks) to absorb any moisture. But let’s be real—they rarely last past day one in my house!

Can I make them sugar-free? Yes! Swap in monk fruit or erythritol blends 1:1, or just use cinnamon alone for a subtler treat. The butter still makes them irresistible.

Why are mine chewy, not crispy? Three likely culprits: overcrowded baking sheet, underbaking (they crisp as they cool!), or too-thick tortillas. Next time, try separating them more and baking 1 extra minute.

Best dip for cinnamon chips? My current obsession? Whipped ricotta with orange zest—it’s like cannoli filling meets churros! But a simple drizzle of honey never fails either.

Okay, I’ve spilled all my cinnamon-sugar secrets—now it’s your turn! Whip up a batch of these ridiculously easy baked tortilla chips and let me know how you make them your own. Did you add a dash of vanilla to the butter? Mix in some pumpkin spice? Turn them into nachos with melted chocolate? (Genius, by the way.) Drop your creative twists in the comments below—I read every single one and might just steal your ideas for my next snack attack!

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