Easy Baked Cinnamon Tortilla Chips Recipe
These baked cinnamon tortilla chips are the kind of snack I make when I want something crisp, sweet, and impossibly simple. They come together in under 20 minutes and use pantry staples you probably already have: tortillas, sugar (or monk fruit), cinnamon, and either melted butter or cooking spray. I love how they turn ordinary tortillas into a snack that’s great with fruit, yogurt, or a scoop of ice cream.
No deep frying, no fancy equipment, no long lists of ingredients. You brush or spray each tortilla, sprinkle on cinnamon-sugar, cut, bake and you’re done. The result is light, crunchy wedges with a warm cinnamon aroma that fills the kitchen. They’re a small comfort food that’s especially good for movie nights, after-school treats, or a last-minute dessert.
I’ve written this recipe in a clear, step-by-step way so you can follow it exactly and get consistent results. I’ll also cover swaps, likely slip-ups and how to prevent them, storage tips, and small tricks I use to get even color and crunch every time.
The Ingredient Lineup
- 4–6 tortillas — thin tortillas crisp up best; count depends on how many chips you want.
- 1/2 cup granulated sugar or monk fruit — provides the sweet crunch; monk fruit is a lower-calorie one-to-one substitute.
- 2 Tablespoons ground cinnamon — the warming spice; mix with sugar for an even coating.
- 1/2 cup melted butter or cooking spray — butter gives flavor and helps the sugar stick; cooking spray keeps it lighter and still crisps well.
Baked Cinnamon Tortilla Chips: From Prep to Plate
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment or foil or leave them unlined if you prefer.
- In a small bowl whisk together 1/2 cup granulated sugar (or monk fruit) and 2 Tablespoons ground cinnamon. Set the cinnamon-sugar aside.
- If using butter: melt 1/2 cup butter in a microwave-safe cup or small saucepan until fully liquid. If using cooking spray: have the spray ready.
- Working with one tortilla at a time, lightly coat both sides: if using melted butter, brush one side with butter, flip and brush the other side; if using cooking spray, spray one side, flip and spray the other side.
- After coating each side, sprinkle a portion of the cinnamon-sugar onto that side so both sides of the tortilla are lightly coated with the cinnamon-sugar mixture.
- Stack or set the coated tortillas on a cutting board and cut each tortilla into 8 wedges: cut into quarters, then cut each quarter in half.
- Arrange the cut tortilla wedges in a single layer on the two baking sheets, leaving a little space between pieces so air can circulate.
- Bake at 375°F for 8–10 minutes, checking at about 4–5 minutes to rotate the pans or flip the chips for more even browning, and bake until they reach your desired crispiness and light golden color.
- Remove the sheets from the oven and let the chips cool on the baking sheets for a few minutes to crisp up before transferring to a cooling rack or serving.
What You’ll Love About This Recipe
First, it’s fast. The active work is minutes—coating, cutting, and arranging—and the oven does the rest. Second, the texture. These chips bake up thin and crisp, not greasy, and they hold up to dips without falling apart. Third, they’re flexible: choose butter for richer flavor or cooking spray for a lighter option. Finally, they’re crowd-pleasers. Kids love them. Adults do, too—especially with coffee or a scoop of ice cream.
Ingredient Swaps & Substitutions
- Tortillas: Use corn or flour tortillas. Thin tortillas crisp quicker; thicker ones take a little longer in the oven.
- Sugar: Granulated sugar is the default. Monk fruit is listed as an alternative in the recipe and works as a one-to-one swap for a lower-calorie option.
- Fat: Melted butter adds flavor and a golden color. Cooking spray is the lighter choice and still helps the cinnamon-sugar stick.
- Cinnamon: Stick to ground cinnamon for even mixing. You can reduce the amount if you prefer a subtler spice.
Tools of the Trade
- Baking sheets: Two offset sheets make it easy to rotate during baking for even color.
- Parchment or foil: Optional, but makes cleanup faster and prevents sticking.
- Pastry brush: Handy for brushing melted butter evenly; a small offset spatula also works.
- Sharp knife or pizza cutter: For cutting tortillas into clean wedges.
- Small bowl: To mix the cinnamon-sugar so it’s ready to sprinkle.
Pitfalls & How to Prevent Them
Common mistakes and quick fixes
- Soggy chips: If chips are soft after baking, they were probably crowded on the sheet or sliced too thick. Arrange in a single layer with space between pieces and use thin tortillas.
- Uneven browning: Rotate pans and flip chips halfway through the bake (as the recipe instructs) to get even color across both sheets.
- Burned edges: Ovens vary. Start checking at the 8-minute mark, especially if your oven runs hot. If the edges are browning too quickly, lower the temperature by 10–15°F next time.
- Sugar falling off: Make sure the butter or spray coats the tortilla evenly so the cinnamon-sugar adheres. Pressing the sugar gently into the surface with a brush or your fingers helps, too.
Make It Year-Round
These chips are easy to adapt for the seasons. In warmer months, pair them with fresh berries and a dollop of chilled mascarpone. In colder months, serve them alongside baked fruit or a warm chocolate dip. For holidays, swap plain sugar for a mix that includes a pinch of nutmeg or cardamom to echo seasonal flavors without changing the method.
They also travel well. Pack cooled chips in an airtight container for picnics or pack them with a small container of dip for a crowd-pleasing dessert at potlucks. Because they’re baked, they don’t have the heavy oiliness of fried chips and stay crisp longer when stored properly.
Notes on Ingredients
Tortillas: Thin tortillas crisp most reliably. Corn tortillas have a sturdier bite and a slightly different flavor, while flour tortillas turn extra golden from the butter.
Sugar / Monk fruit: Granulated sugar gives the classic crunch and caramelizes lightly in the oven. Monk fruit, noted in the recipe, substitutes cup-for-cup and keeps the same amount and function—sweetness and texture—without the sugar calories.
Cinnamon: A small amount goes a long way. The 2 Tablespoons in this recipe balance well with the sugar without overpowering the flavor of the tortilla.
Butter vs. Cooking spray: Butter adds flavor and a deeper golden color because of the milk solids. Cooking spray is cleaner and keeps the chips lighter; use whichever fits your taste or dietary preference.
Store, Freeze & Reheat
- To store: Once chips are completely cool, keep them in an airtight container at room temperature for up to 3–4 days. Storing while warm traps steam and can make them lose crispness.
- To revive: If they soften slightly, refresh them in a 300°F oven for 3–5 minutes. Watch closely so they don’t over-brown.
- Freezing: I don’t recommend freezing these chips. Freezing and thawing can introduce moisture and reduce crispness. Because they’re quick to make, reheating fresh is often faster than freezing.
Ask & Learn
Q: Can I make these gluten-free? A: Yes. Use gluten-free tortillas that are thin and follow the same bake time; watch early to prevent over-browning.
Q: Can I make them sweeter or less sweet? A: Yes. Increase or decrease the sugar amount to taste, but keep the cinnamon proportionate so the flavor stays balanced.
Q: How do I keep chips uniformly golden? A: Use thin tortillas, space the wedges on the sheet, and rotate or flip at the 4–5 minute check. Two thinner sheets of metal bake more evenly than one heavy pan.
Q: Can I make big batches? A: Yes, but bake in batches with space between pieces on the sheet so air circulates. Overcrowding is the main culprit for limp chips.
That’s a Wrap
These baked cinnamon tortilla chips are a reliable, fast, and flexible treat. They come together with a short ingredient list and a straightforward method—and they reward you with crisp, warming cinnamon flavor and texture that pairs with a lot of things. Make them for a quick snack, a simple dessert, or a crunchy counterpoint to softer sweets.
Try both butter and cooking spray to see which you prefer. And remember the small habits that improve the result: single-layer baking, flipping or rotating mid-bake, and letting the chips cool briefly on the sheet. You’ll be making these little wedges on repeat—trust me, they disappear fast.
Easy Baked Cinnamon Tortilla Chips Recipe
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment or foil or leave them unlined if you prefer.
- In a small bowl whisk together 1/2 cup granulated sugar (or monk fruit) and 2 Tablespoons ground cinnamon. Set the cinnamon-sugar aside.
- If using butter: melt 1/2 cup butter in a microwave-safe cup or small saucepan until fully liquid. If using cooking spray: have the spray ready.
- Working with one tortilla at a time, lightly coat both sides: if using melted butter, brush one side with butter, flip and brush the other side; if using cooking spray, spray one side, flip and spray the other side.
- After coating each side, sprinkle a portion of the cinnamon-sugar onto that side so both sides of the tortilla are lightly coated with the cinnamon-sugar mixture.
- Stack or set the coated tortillas on a cutting board and cut each tortilla into 8 wedges: cut into quarters, then cut each quarter in half.
- Arrange the cut tortilla wedges in a single layer on the two baking sheets, leaving a little space between pieces so air can circulate.
- Bake at 375°F for 8–10 minutes, checking at about 4–5 minutes to rotate the pans or flip the chips for more even browning, and bake until they reach your desired crispiness and light golden color.
- Remove the sheets from the oven and let the chips cool on the baking sheets for a few minutes to crisp up before transferring to a cooling rack or serving.
Notes
For easy clean-up line your baking sheets with parchment paper or aluminum foil.
For lower carb cinnamon chips use low carb tortillas, and monk fruit or llulose in place of granulated sugar.
