Crispy Oven Baked Cinnamon Sugar Tortilla Chips (Just 4 Ingredients!)

There is something undeniably nostalgic about the scent of cinnamon and sugar wafting through a kitchen. Whether it reminds you of childhood churros at the fair or those crispy “buñuelo” style chips from your favorite Mexican restaurant, that sweet-and-spicy aroma is an instant mood lifter. These Oven Baked Cinnamon Sugar Tortilla Chips are the ultimate solution for when you need a quick dessert or a crunchy snack but don’t want to spend hours over a stove or deal with the mess of deep-frying.

In less than 20 minutes, you can transform humble flour tortillas into a gourmet treat that rivals any store-bought version. They are light, airy, and possess a satisfying “snap” that makes them addictive. This recipe is a staple in my household for movie nights, school lunches, and even as a sophisticated accompaniment to fresh fruit salsas. Let’s dive into how you can achieve that perfect golden crunch every single time.

Why You’ll Love This Recipe

You are going to fall in love with these chips because they hit the “trifecta” of home cooking: they are incredibly fast, frugal, and flexible. With only four ingredients that are likely already sitting in your pantry, there’s no need for an emergency grocery run. Unlike traditional fried snacks, these are baked, which significantly reduces the grease and makes cleanup a breeze.

Furthermore, they are highly customizable. You can adjust the spice level, swap the sugar for alternatives, or use different types of tortillas. They provide a healthier alternative to processed snack foods while still satisfying that deep-seated craving for something sweet and crunchy. Plus, kids absolutely adore helping with the brushing and sprinkling!

What Is a Cinnamon Sugar Tortilla Chip?

While they might seem like a simple modern snack, these chips are inspired by traditional Mexican desserts like buñuelos or sopapillas. Traditionally, these treats involve frying dough and coating it in cinnamon sugar. Our oven-baked version simplifies this process by using pre-made flour tortillas as the base.

By using flour tortillas, we tap into a mild, slightly nutty flavor profile that acts as the perfect canvas for the warm cinnamon and sweet sugar. The baking process evaporates the moisture in the tortilla, while the melted butter binds the sugar and helps create a “caramelized” shell. The result is a hybrid between a cracker and a pastry—light enough to eat by the handful but sturdy enough to hold a scoop of dip.

Ingredients Overview: Simple but Essential

To get the best results, the quality and type of your four ingredients matter more than you might think.

1. Flour Tortillas (6-inch): I recommend using standard “fajita” size flour tortillas. Look for ones that are soft and fresh. If they are too dry to begin with, they may crack rather than crisp. You can use whole wheat for a nuttier flavor, but white flour tortillas provide the most classic “dessert” taste.
2. Granulated Sugar: Standard white sugar works best here because it melts slightly and creates a beautiful crystalline texture.
3. Ground Cinnamon: Use a high-quality cinnamon if possible. Cassia cinnamon offers that classic, bold “Red Hot” candy spice, while Ceylon cinnamon (true cinnamon) provides a more delicate, floral sweetness.
4. Unsalted Butter: Melting the butter allows for an even coating. Using unsalted butter lets you control the flavor, though a tiny pinch of salt in the cinnamon-sugar mix can actually enhance the sweetness!

Ingredient Substitutions & Tips

If you find yourself missing an ingredient or have dietary restrictions, this recipe is very forgiving:

• Vegan/Dairy-Free: Substitute the melted butter with melted coconut oil or a neutral-flavored oil like avocado oil. Coconut oil adds a lovely tropical hint that pairs beautifully with cinnamon.
• Gluten-Free: You can use gluten-free flour tortillas. Just be aware that GF tortillas often require a slightly shorter baking time as they can brown faster.
• Sugar Alternatives: For a lower-glycemic option, try a monk fruit sweetener or erythritol “sugar” replacement. Note that these won’t caramelize exactly like real sugar, but they still provide great flavor.
• Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a more complex, autumnal flavor profile.

Step-by-Step Instructions

Follow these steps for the ultimate crispy chip experience:

1. Prep and Preheat

Start by preheating your oven to 375°F (190°C). This temperature is the “sweet spot”—hot enough to crisp the tortilla quickly but not so hot that the sugar burns before the chip is done. Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.

2. The Cinnamon-Sugar Blend

In a small ramekin or bowl, whisk your 1/3 cup of sugar and 1 teaspoon of cinnamon. Make sure there are no clumps of cinnamon so that every chip gets an even distribution of spice.

3. Butter and Season

Lay your tortillas flat on a clean work surface. Using a pastry brush, coat the top of each tortilla with melted butter. Expert tip: Make sure you brush all the way to the very edges! The edges are the first to crisp and the most prone to drying out if not properly buttered. Immediately after buttering, sprinkle a generous amount of the cinnamon-sugar mixture over the top.

4. The Perfect Cut

Use a pizza cutter to slice each tortilla into 8 wedges. This is much faster and more precise than using a knife.

5. Bake to Perfection

Place the wedges on your prepared baking sheets. Do not overlap them. If they touch, they will steam rather than crisp. Bake for 9-11 minutes. You are looking for the edges to turn a golden brown and the center to look slightly bubbly.

6. The Cooling Phase

This is the most important step! When you first take them out, they might feel a little soft. Do not put them back in! Let them sit on the pan for 5 minutes. As they cool, the sugar hardens and the tortilla firms up into a perfect, crunchy chip.

Expert Baking Tips for Success

• The “Single Layer” Rule: Never crowd your pan. If you have too many chips, the moisture released during baking stays trapped, resulting in chewy rather than crispy chips. Bake in batches if necessary.
• Watch the Clock: Sugar has a high burn point, but once it starts to go, it goes fast. Start checking your chips at the 8-minute mark.
• Uniformity: Ensure your wedges are roughly the same size so they bake at the same rate.
• Freshness: Use a fresh bag of tortillas. Older tortillas that have been open in the fridge tend to be drier and can lead to a “stale” texture even after baking.

[Special Section] The Best Dips for Your Chips

While these chips are spectacular on their own, they truly shine when paired with a dip. Here are my top four recommendations:

1. Fresh Fruit Salsa: Dice strawberries, kiwi, mango, and Granny Smith apples. Toss with a squeeze of lime and a touch of honey. The tart fruit balances the sweet cinnamon perfectly.
2. Chocolate Ganache: A simple dip made of equal parts warm heavy cream and dark chocolate chips is pure decadence.
3. Cheesecake Dip: Whip together cream cheese, powdered sugar, and vanilla extract for a dip that tastes like a deconstructed cheesecake.
4. Greek Yogurt and Honey: For a healthier snack, a bowl of plain Greek yogurt with a drizzle of honey and a dash of vanilla is refreshing and protein-packed.

Serving Suggestions

Serve these chips in a large wooden bowl for a rustic, communal snack. They are a fantastic addition to a “Dessert Charcuterie Board,” surrounded by fresh berries, grapes, and chocolate dip. If you’re hosting a Mexican-themed dinner party, serve these alongside a scoop of vanilla bean ice cream for a simplified version of fried ice cream. They also make a great “side dish” for a fruit-heavy brunch.

Storage & Make-Ahead Tips

To keep that signature crunch, storage is key. Once completely cool, place the chips in an airtight container or a heavy-duty zip-top bag. They will stay fresh and crispy at room temperature for up to 3 days.

If you live in a humid environment and they lose their snap, simply pop them back into a 350°F oven for 2-3 minutes to “re-crisp” them. Avoid storing them in the refrigerator, as the moisture will make the sugar weep and the chips soggy.

FAQs

Can I use corn tortillas instead of flour?
Yes, you can, but the texture will be significantly different. Corn tortillas are much heartier and have a distinct corn flavor that some find clashes with cinnamon sugar. If using corn, increase the butter slightly as they are more absorbent.

How do I make these in an air fryer?
Place the prepared wedges in the air fryer basket in a single layer (you’ll need to work in small batches). Air fry at 350°F for 3-5 minutes, shaking halfway through.

My chips are chewy, not crunchy. What happened?
This usually happens if the oven wasn’t hot enough, the chips were overlapped on the pan, or they weren’t allowed to cool completely on the pan before eating.

Can I use brown sugar instead?
You can, but brown sugar contains molasses, which adds moisture. This will result in a “chewier” topping rather than a crisp, crystalline one.

Is there a way to make these without butter?
Yes, a light spray of neutral oil (like canola or coconut oil spray) works well and is even faster than brushing melted butter.

Final Thoughts

These Oven Baked Cinnamon Sugar Tortilla Chips prove that you don’t need a pantry full of specialized ingredients to create a treat that feels special. Whether you’re looking for a quick after-school snack, a party appetizer, or a simple midnight craving fix, these chips deliver every time. They are the perfect blend of crunch, warmth, and sweetness. Give them a try tonight—your kitchen will smell amazing, and your sweet tooth will thank you!

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