These baked tortilla chips are one of the easiest ways to turn a package of tortillas into a fun dessert or snack. They're crisp, buttery, and just sweet enough to pair with fruit salsa, fresh berries, dessert dips, or even a scoop of ice cream.
Tortilla chips with cinnamon sugar are perfect for when you crave something sweet but don't feel like baking an entire dessert. They come together in just minutes, and they're a favorite for everything from after-school snacks to casual get-togethers. I especially love serving them with fruit salsa because the crunchy chips and fresh fruit are such a great combination. They also pair well with cheesecake dip, chocolate sauce, caramel, or even vanilla yogurt.
Baked tortilla chips are perfect when you're craving something sweet, but the same recipe can easily become savory. Simply leave off the butter and cinnamon sugar coating, and you'll have crisp homemade chips that are perfect for serving with traditional salsa, queso, guacamole, or your favorite party dips. It's nice to have one simple recipe that works for both desserts and appetizers.
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Ingredients
- Flour or corn tortillas – Either variety works well. Flour tortillas bake up a little lighter and crisp, while corn tortillas have a heartier texture and classic tortilla flavor.
- Granulated sugar – Adds sweetness and helps create the crunchy coating.
- Ground cinnamon – Gives the chips their warm, classic cinnamon sugar flavor.
- Unsalted butter – Melted butter helps the cinnamon sugar stick to every chip and adds rich flavor.
See recipe card for quantities.
Instructions
- Step 1: Stack the plain tortillas and cut them into 6 or 8 equal triangles (like pizza slices) using a sharp knife or pizza cutter.
- Step 2: Arrange the tortilla triangles in a single layer across a large baking sheet. Bake at 350°F for 15–20 minutes or until they are golden, flipping them over halfway through the baking time. Watch them very closely, as they can burn quickly.
- Step 3: In a small bowl, whisk together the 3 tablespoons of sugar and 1 teaspoon of ground cinnamon until thoroughly combined. Set aside.
- Step 4: Remove the chips from the oven and brush them lightly with the melted butter and toss them gently in a large bowl with the cinnamon-sugar mixture until evenly coated. Serve with your favorite sweet dips or fruit salsa.
Hint: Cut the tortilla triangles into similar sizes so they bake evenly.
Variations/ Substitutions
- Add extra spice – Mix a pinch of nutmeg or pumpkin pie spice into the cinnamon sugar for a warm, seasonal flavor.
- Boost the sweetness – Use vanilla bean sugar in place of some of the granulated sugar for a subtle vanilla flavor.
- Serve with different dips – Pair the chips with fruit salsa, cheesecake dip, chocolate hummus, caramel sauce, vanilla yogurt, whipped cream, or fresh fruit.
- Make them savory instead – Skip the cinnamon sugar and butter coating altogether for plain baked tortilla chips that are perfect with salsa, queso, guacamole, bean dip, or spinach dip.
Storage and Leftovers
Allow the chips to cool completely before storing them so they stay crisp.
Store them in an airtight container or zip-top bag at room temperature for up to 4 days. If they begin to soften, spread them on a baking sheet and warm them in a 325°F oven for a few minutes to help restore their crisp texture.
These chips are best enjoyed fresh and are not recommended for freezing.
Top Tips
- Cut the tortilla triangles into similar sizes so they bake evenly.
- Arrange the tortillas in a single layer without overlapping.
- Flip the chips halfway through baking for even browning.
- Watch them closely during the last few minutes because tortillas can brown quickly.
- Brush on just enough melted butter to lightly coat the chips without making them greasy.
- Toss the chips with the cinnamon sugar while they're still warm so the coating sticks well.
- Let the chips cool for several minutes before serving so they become even crispier.
- Make a double batch if you're serving a crowd because they disappear quickly.
FAQ
Yes. Both work well. Flour tortillas tend to bake lighter and crispier, while corn tortillas have a slightly firmer texture. Using gluten-free corn tortillas is a great option for those with gluten intolerance.
Yes. They're best the day they're made but will stay fresh in an airtight container for several days.
They likely need a few more minutes in the oven or weren't completely cooled before storing. They also crisp up a bit more as they cool.
Yes. Leave off the cinnamon sugar and butter after baking, then serve the plain baked tortilla chips with salsa, queso, guacamole, or other savory dips.
Serving Suggestions
These cinnamon sugar tortilla chips are the perfect partner for all kinds of sweet treats. Serve them with Cinnamon Cannoli Dip, Chocolate Chip Nutella Cheesecake Dip, or Cherry Chocolate Chip Dip for an easy dessert platter that's great for parties, holidays, or movie nights. They're also delicious with fresh fruit, vanilla yogurt, or my homemade fruit salsa, making them a lighter dessert that's just as satisfying.
These chips can easily pull double duty as a savory snack, too. Simply leave off the cinnamon sugar coating and bake the tortillas until crisp. They'll pair perfectly with Three Minute Blender Salsa, Corn Salsa, or Chunky Avocado Salsa. They're also great with queso, guacamole, bean dip, or your favorite party dip for game day or taco night.
More Snack Recipes
Looking for other recipes like this? Try these:
If you like this Baked Tortilla Chips with Cinnamon Sugar recipe, please leave a 5-star rating.
RECIPE
Baked Tortilla Chips with Cinnamon Sugar
Ingredients
- 8 Plain flour or corn tortillas
- 3 tablespoon Granulated sugar
- 1 teaspoon Ground cinnamon
- 3 tablespoon Unsalted butter melted
Instructions
- In a small bowl, whisk together the 3 tablespoons of sugar and 1 teaspoon of ground cinnamon until thoroughly combined. Set aside.
- Stack the plain tortillas and cut them into 6 or 8 equal triangles (like pizza slices) using a sharp knife or pizza cutter.
- Arrange the tortilla triangles in a single layer across a large baking sheet. Bake at 350°F for 15–20 minutes or until they are golden, flipping them over halfway through the baking time. Watch them very closely, as they can burn quickly.
- Remove the chips from the oven and brush them lightly with the melted butter and toss them gently in a large bowl with the cinnamon-sugar mixture until evenly coated. Serve with your favorite sweet dips or fruit salsa.
Notes
- Cut the tortilla triangles into similar sizes so they bake evenly.
- Arrange the tortillas in a single layer without overlapping.
- Flip the chips halfway through baking for even browning.
- Watch them closely during the last few minutes because tortillas can brown quickly.
- Brush on just enough melted butter to lightly coat the chips without making them greasy.
- Toss the chips with the cinnamon sugar while they're still warm so the coating sticks well.
- Let the chips cool for several minutes before serving so they become even crispier.
- Make a double batch if you're serving a crowd because they disappear quickly.
Nutrition
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