Quick Crispy Cinnamon Treats

These cinnamon sugar tortilla chips transform ordinary flour tortillas into a crispy, sweet treat that's impossible to resist. With just four simple ingredients and minimal effort, you'll have a batch of golden, cinnamon-scented chips that are perfect for dipping, snacking, or even crumbling over ice cream. The contrast between the light crunch and sweet cinnamon coating creates a simple yet addictive treat that disappears almost as quickly as you can make it.

I first created these chips when my kids were begging for a sweet snack one rainy afternoon, and I had limited ingredients on hand. The familiar aroma of cinnamon and sugar baking in the oven immediately transported me back to the cinnamon toast my grandmother used to make me as a child. That first batch disappeared within minutes, with everyone grabbing seconds and thirds! Now they've become our go-to treat for movie nights, after-school snacks, and whenever we need a quick dessert option for unexpected guests.

Ingredients

• 8 (8-inch) flour tortillas: Creates the perfect base for our chips – soft enough to absorb the butter and cinnamon sugar but sturdy enough to become crispy when baked
• 4 tablespoons unsalted butter, melted: Helps the cinnamon sugar mixture adhere to the tortillas and adds richness
• ½ cup granulated sugar: Provides the perfect level of sweetness that caramelizes slightly during baking
• 2 tablespoons ground cinnamon: Adds that warm, aromatic spice that makes these chips irresistible

Step-by-Step Cooking Instructions

Step 1:

Preheat your oven: Set your oven to 350°F and allow it to fully preheat. Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier. The parchment also helps the chips brown evenly without burning on the bottom.

Step 2:

Prepare the cinnamon sugar mixture: While the oven preheats, melt the butter in a microwave-safe bowl in 20-second intervals until completely liquefied but not too hot. In a separate small bowl, thoroughly mix together the granulated sugar and cinnamon until no streaks remain. The uniform mixture ensures every chip gets the perfect balance of cinnamon and sweetness.

Step 3:

Assemble the tortillas: Working with one tortilla at a time, place it flat on a cutting board. Use a pastry brush to spread a thin, even layer of melted butter over the entire surface of the tortilla. If you don't have a pastry brush, you can use the back of a spoon, though a brush allows for more even coverage. Immediately sprinkle about 1-2 tablespoons of the cinnamon sugar mixture evenly over the buttered surface, covering it completely.

Step 4:

Cut into chip-sized pieces: Using a sharp knife or pizza cutter, cut each tortilla into 8 equal wedges, just as you would cut a pizza. You can make them smaller or larger depending on your preference, but I find that eighths create the perfect chip size for dipping. For uniform pieces, cut the tortilla in half, then in quarters, then in eighths.

Step 5:

Arrange on baking sheets: Place the wedges on the prepared baking sheets, making sure they're arranged in a single layer without touching or overlapping. Overcrowding the pan will result in steaming rather than crisping. Leave a little space between each chip to allow for proper air circulation, which is crucial for achieving that perfect crispness.

Step 6:

Bake to golden perfection: Place the baking sheets in the preheated oven and bake for 9-11 minutes, or until the chips are golden brown and crispy around the edges. Keep a close eye on them during the last few minutes, as they can go from perfectly done to burnt quite quickly due to the sugar content. The chips will still feel slightly soft when hot but will crisp up significantly as they cool.

Step 7:

Cool and enjoy: Remove the baking sheets from the oven and let the chips cool on the sheets for about 5 minutes. This cooling period is crucial as it allows the chips to crisp up completely. Once cooled, transfer to a serving plate and enjoy immediately, or store in an airtight container for later snacking.

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The Perfect Texture Secret

Achieving the ideal crispy-yet-not-burnt texture with these chips took several test batches to perfect. I discovered that the key lies in the baking temperature and timing. Too hot, and the sugar burns before the tortilla crisps; too cool, and you end up with chewy rather than crispy chips.

My early attempts at 400°F resulted in chips that looked beautiful but tasted slightly bitter from the burnt sugar. Lowering the temperature to 350°F and extending the baking time slightly created that perfect golden caramelization without any bitterness. The sugar melts into the butter, creating a thin glaze that coats each chip with sweet cinnamon goodness.

Another crucial factor is allowing enough space between the chips on the baking sheet. When I tried to cram too many onto one pan (we were particularly hungry that day!), they steamed rather than crisped. Proper air circulation around each piece ensures that moisture evaporates evenly, resulting in that satisfying crunch we're after.

Last Halloween, I set up a "chip and dip bar" for my daughter's sleepover party, featuring these cinnamon chips alongside several sweet dips. The girls were initially more interested in their candy haul until one brave soul tried a chip with some chocolate dip. Within minutes, the entire platter was empty, and I was getting requests for the recipe from parents the next day. There's something about the familiar yet special combination of cinnamon and sugar that appeals to kids and adults alike.

Beyond Plain Chips

While these chips are absolutely delicious on their own, I love how versatile they can be with just a few simple twists. Here are some of my favorite variations that have become staples in our home:

For a more complex flavor profile, try adding a quarter teaspoon of ground nutmeg or cardamom to your cinnamon sugar mixture. This subtle addition creates an intriguing depth that pairs beautifully with coffee or hot chocolate. During the fall months, adding a pinch of pumpkin pie spice creates a seasonal treat that everyone loves.

When hosting brunch, I sometimes sprinkle the chips with a bit of orange or lemon zest right after they come out of the oven. The warm chips release the citrus oils, creating an aromatic treat that's bright and unexpected. These are particularly delicious with a ricotta or mascarpone dip.

For special occasions, I'll melt some chocolate chips and drizzle it over the cooled cinnamon chips, then sprinkle with a tiny bit of sea salt. The combination of sweet, spicy, and salty creates a sophisticated twist that's perfect for dessert platters or adult gatherings.

I've been making these cinnamon sugar tortilla chips for nearly seven years now, tweaking the recipe each time until reaching this perfect version. What started as a desperate attempt to satisfy a sweet tooth with limited pantry ingredients has become one of our family's most-requested treats. There's something deeply satisfying about creating something so delicious from such simple ingredients – proving once again that sometimes the best recipes are the simplest ones.

Frequently Asked Questions

→ Can I use corn tortillas instead of flour?

Yes! Corn tortillas work well too, giving a slightly different texture and flavor. Just watch them closely while baking as they may cook faster.

→ What can I serve with cinnamon sugar tortilla chips?

These chips taste amazing with fruit salsa, chocolate sauce, caramel dip, vanilla ice cream, or even just on their own as a sweet snack.

→ How do I store leftover chips?

Store in an airtight container at room temperature for up to 3 days. They may lose some crispness over time but still taste great.

→ Can I make these in an air fryer?

Absolutely! Cook at 350°F for about 4-5 minutes, checking frequently to prevent burning. They crisp up nicely in an air fryer.

→ Are there any variations I can try?

Try adding a pinch of nutmeg or cardamom to the cinnamon sugar mix, or drizzle with melted chocolate after baking for an extra special treat.