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.