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Baked Cinnamon Tortilla Chips (super crispy)

These cinnamon tortilla chips are just 4 ingredients and the perfect snacking recipe. They bake up in 10 minutes making for an easy treat in no time, simple and delicious – just in time for Cinco de mayo.

If you have leftover flour tortillas at home then this is the recipe for you. Honestly, I made these out of desperation a couple of years ago when I had forgotten about a bag of tortillas in the fridge and I didn’t want them to go bad so I cut them up, sprayed them with baking spray, added cinnamon powder and a little castor sugar. Bake them for 8-10 minutes and let them cool. They were so good! Crunchy and golden and delicious. They were over in no time. So now I make them on the daily. 

Now you could fry them as well but why do that when we can bake them? I have also air fried them for 10 minutes until golden and crispy. They are yummy and so addictive, perfect for snacking or movie night. I would recommend making a large batch as they will get over very fast. 

What ingredients do you need to make these cinnamon tortilla chips?

We need flour tortillas to make these chips, corn tortillas will not work. I have used baking spray to make this recipe but you can use melted butter or oil to brush over the tortillas. I prefer the salted baking spray, it cuts the sweetness well. I have used cinnamon powder and castor sugar as well. If you want to make these without sugar use any sugar substitute like stevia powder or coconut sugar. 

What equipment do you need to make these cinnamon tortilla chips?

We need a chopping board and knife to cut the cinnamon tortilla chips. I have used a baking tray with parchment paper to bake these chips. Ideally you want to bake them in the oven but you could also bake them in the air fryer for the same amount of time. 

How to make these cinnamon tortilla chips?

Preheat the oven to 180℃ and line a baking tray with parchment paper. Cut the tortillas into triangles and spread them evenly over the tray. Make sure to space them out so they get coated and baked evenly. Spray them with baking spray and dust with cinnamon powder. Sprinkle over castor sugar and bake for 8-10 minutes. Bake until golden brown and let them cool down completely before serving/storing. I like to open the oven and let them cool down in the warm oven for 20-30 minutes (this makes them extra crispy without them getting darker in color. 

Serving and storing these cinnamon tortilla chips?

I love serving them as they are but you can serve them with some fruits, whipped cream, cream cheese dip or even a little caramel sauce. Store them in an air tight glass jar for 3 weeks. Make sure they are completely cooled down before storing them. 

Now that we have covered how to make these cinnamon tortilla chips, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Baked Cinnamon Tortilla Chips (super crispy)

These cinnamon tortilla chips are just 4 ingredients and the perfect snacking recipe. They bake up in 10 minutes making for an easy treat in no time, simple and delicious - just in time for Cinco de mayo.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cool Time 20 minutes
Course Appetizer, Finger food, High Tea, Snack
Cuisine Mexican
Servings 4 people

Equipment

  • Chopping board
  • Knife
  • Baking tray
  • Parchment paper

Ingredients
  

  • 12 flour tortillas
  • 4-5 sprays Baking spray
  • 1 tsp cinnamon powder
  • 2 tsp castor sugar

Instructions
 

  • Preheat the oven to 180℃ and line a baking tray with parchment paper.
  • Cut the tortillas into triangles and spread them evenly over the tray.
  • Make sure to space them out so they get coated and baked evenly. Spray them with baking spray and dust with cinnamon powder.
  • Sprinkle over castor sugar and bake for 8-10 minutes. Bake until golden brown and let them cool down completely before serving/storing.
  • I like to open the oven door and let them cool down in the warm oven for 20-30 minutes (this makes them extra crispy without them getting darker in color)
  • I love serving them as they are but you can serve them with some fruits, whipped cream, cream cheese dip or even a little caramel sauce.
  • Store them in an air tight glass jar for 3 weeks. Make sure they are completely cooled down before storing them.

Notes

  • To make them EXTRA CRISPY: I like to open the oven door and let them cool down in the warm oven for 20-30 minutes.

1 thought on “Baked Cinnamon Tortilla Chips (Super crispy)”

  1. Pingback: Fruit Salsa- using leftover fruits!

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