Cinnamon Sugar Tortilla Chips

I discovered these by accident on a Tuesday afternoon when my air fryer and a half-empty bag of flour tortillas collided with pure impulse. My daughter had asked for something sweet but not heavy, and instead of pulling out the usual cookie dough, I found myself brushing tortillas with butter and wondering what would happen if I treated them like the base for something crispy and indulgent. Seven minutes later, the kitchen smelled like a cinnamon dream, and I knew I'd stumbled onto something special.

I've made these for game nights, after-school snacks, and even a last-minute dessert potluck where I arrived feeling slightly panicked. Everyone asked for the recipe, and I loved that such a simple, unfussy dish became the thing people remembered most about the meal. There's something generous about putting a plate of warm, cinnamon-sugared chips on the table—it says you care without any pretension.

Ingredients

• Flour tortillas (6 medium, 8-inch): They're your canvas—choose ones that are soft and pliable, not brittle, so they crisp beautifully instead of shattering.
• Unsalted butter, melted (2 tablespoons): This is what makes them golden and addictive; don't skip it or substitute with oil if you can help it.
• Granulated sugar (1/4 cup): The sweetness backbone—measure it honestly or your chips will taste either too plain or cloyingly sweet.
• Ground cinnamon (1 1/2 teaspoons): Fresh cinnamon from a tin you actually use regularly makes all the difference in flavor.
• Salt (pinch): Just enough to make the sweetness pop without tasting salty.

Instructions

Heat your air fryer:

Set it to 350°F (175°C) and let it preheat for 3 minutes—this matters more than you'd think for even crisping.

Mix your cinnamon sugar:

Combine the sugar, cinnamon, and salt in a small bowl, breaking up any lumps with the back of a spoon so the mixture distributes evenly.

Butter the tortillas:

Use a pastry brush to coat both sides of each tortilla generously but evenly; you want them golden, not greasy.

Cut into wedges:

Stack the buttered tortillas and slice them into 6 wedges each, like cutting a pizza—you'll end up with 36 chips total.

Season generously:

Sprinkle the cinnamon sugar on both sides of each wedge, pressing gently so it adheres; don't be timid here.

Arrange for air frying:

Lay the wedges in a single layer in your air fryer basket, working in batches if needed—crowding them prevents crisping.

Air fry until golden:

Cook for 5–7 minutes, flipping halfway through so both sides turn golden and crispy; watch the first batch to dial in your exact timing.

Cool before serving:

Let them rest on a wire rack for a few minutes so they finish crisping up as they cool, then serve warm or at room temperature.

Save

There was a moment when my son dipped one in chocolate sauce and called it the best dessert I'd ever made, which felt like winning the lottery. It wasn't about being complicated or fancy—it was about how something so simple could feel like a small celebration every time we ate it.

Dipping Sauces and Add-Ons

These chips are perfect naked, but they also invite creativity in a way that feels fun rather than mandatory. I've dunked them in warm chocolate sauce, drizzled them with salted caramel, and even paired them with a fresh fruit salsa on warm evenings when we wanted something a little lighter. Whipped cream is classic, and honestly, sometimes the best thing is just a small bowl of honey you can dip into if the moment calls for it.

Making Them Your Own

Once you make these once, you'll naturally start imagining variations—maybe a sprinkle of vanilla sugar, or a whisper of sea salt on top to echo that sweet-salty contrast. I've tried whole wheat tortillas for a slightly nuttier flavor, and they work beautifully if you don't mind a less delicate crunch. The base is so forgiving that it rewards experimentation instead of punishing it.

Storage and Make-Ahead Tips

These are best eaten the day you make them while they're at their crispiest, but life isn't always timed perfectly. I've found that storing them in an airtight container at room temperature keeps them reasonably crisp for a couple of days, though they'll soften slightly—a quick 2-minute reheat in the air fryer brings them back to life beautifully. You can also prep the cinnamon sugar mixture hours ahead and store the tortillas cut and butterred, ready to go whenever the craving hits.

• Air fry any leftover chips for a minute or two to restore their crispness before serving.
• Make a double batch of the cinnamon sugar blend and keep it in a small jar for impulsive moments.
• Vegan? Swap the butter for melted coconut oil or plant-based butter without changing a thing about the method.

Save

These cinnamon sugar tortilla chips have become my go-to when I want to give people something that tastes homemade and special without the stress of a real dessert. They're the kind of simple dish that reminds you that the best cooking moments aren't about complexity—they're about joy.

Recipe FAQs

→ How do you achieve a crispy texture?

Air frying the cinnamon sugar coated tortilla chips at 350°F for 5-7 minutes ensures they become wonderfully crisp without excess oil.

→ Can I make these chips vegan?

Yes, replace unsalted butter with melted coconut oil or plant-based butter to keep the chips vegan.

→ What are some good serving options?

Serve the cinnamon sugar chips warm or at room temperature alongside chocolate sauce, whipped cream, or fruit salsa for dipping.

→ Can I use whole wheat tortillas instead?

Whole wheat tortillas work well to add extra fiber and a nuttier flavor to the chips.

→ How should I store leftovers?

Store uncovered or loosely covered at room temperature on a wire rack to maintain crispiness. Avoid airtight containers that cause sogginess.