Cinnamon Sugar Tortilla Chips

My daughter came home from a school bake sale one afternoon with a small paper bag of cinnamon sugar tortilla chips, grinning like she'd discovered treasure. I took one bite and immediately understood the appeal—that perfect crunch, the cinnamon hitting you first, then the butter melting into the crispy tortilla. I had to figure out how to make them myself, and once I did with the air fryer, I realized I'd been overcomplicating dessert snacks the whole time.

I made these for a movie night last month, and my partner kept reaching for them between scenes, then suddenly realized the whole basket was gone. That moment when you catch someone you care about genuinely enjoying something you made—that's what keeps me making these.

Ingredients

• Flour tortillas (6 medium, 8-inch): The foundation matters more than you'd think; thinner tortillas crisp up faster and more evenly than thick ones, so check the package weight.
• Unsalted butter, melted (2 tablespoons): This is your adhesive for the cinnamon sugar, so don't skip the melting step or the coating will slide right off.
• Granulated sugar (1/4 cup): White sugar gives you that classic sweet coat; brown sugar will add a deeper molasses note if you prefer.
• Ground cinnamon (1 1/2 teaspoons): Fresh cinnamon makes a noticeable difference, so check your spice jar's age before measuring.
• Salt (pinch): Just a whisper of salt balances the sweetness and makes the cinnamon pop.

Instructions

Heat your air fryer:

Set it to 350°F and let it run for 3 minutes while you prep everything else. This gives you an even, ready-to-go environment when your chips are cut and coated.

Mix your cinnamon sugar:

Combine the sugar, cinnamon, and salt in a small bowl, breaking up any clumps with the back of a spoon. You want an even blend so no bite is too sweet or not sweet enough.

Coat the tortillas:

Brush both sides of each tortilla generously with melted butter using a pastry brush. This step is easier than you'd expect and makes the difference between chips that stick together and ones that separate cleanly.

Cut into wedges:

Stack the buttered tortillas and cut them into 6 wedges each, like slicing a pizza. A sharp knife or pizza cutter glides through better than a dull blade.

Season generously:

Sprinkle both sides of every wedge with the cinnamon sugar mixture, really coating them. You can always shake off excess, but you can't add more once they're in the fryer.

Air fry in batches:

Arrange wedges in a single layer without overlapping. If they're packed too tightly, they'll steam instead of crisp, so work in batches if needed.

Fry and flip:

Air fry for 5 to 7 minutes, flipping halfway through. You're looking for golden-brown edges and that telltale crispness when you tap them.

Cool before serving:

Transfer to a wire rack so steam escapes and the chips stay crunchy. They'll firm up as they cool, so don't worry if they feel slightly soft at first.

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There's something magical about watching someone bite into one of these and pause, then immediately reach for another. My son brought a bag to his friend's house last week, and came home reporting they were "the best snack ever made." That's the kind of simple joy this recipe delivers.

Flavor Variations to Try

Once you master the basic cinnamon sugar version, the door opens to endless tweaks. I've experimented with adding a pinch of vanilla extract to the butter, swapping half the cinnamon for pumpkin pie spice in the fall, and even trying a mix of cinnamon and cardamom when I wanted something more sophisticated. The beauty is that the air fryer does the work, so you're really just playing with the seasoning blend.

Dipping Sauces & Serving Ideas

These chips are naturally versatile, so don't serve them plain if you want to elevate the moment. A warm chocolate sauce for dunking feels indulgent, whipped cream turns them into something almost dessert-like, and a homemade fruit salsa adds brightness and color. I've also mixed them into vanilla ice cream before it fully sets, and the crunch against the cold sweetness is unexpectedly perfect.

Storage & Make-Ahead Tips

The best version is served within a few hours of making them, while they're still crispy. They'll soften over time, but if you need to make them ahead, store them in an airtight container and pop them back in the air fryer at 300°F for 2 to 3 minutes to re-crisp before serving. I've learned that keeping them sealed away from humidity matters more than keeping them cool.

• Cut and season your tortillas the morning of, then store them in the fridge before air frying so you can have fresh chips ready in minutes.
• If someone eats them all before you finish, the recipe doubles easily and the cooking time barely changes if you're careful with batching.
• These are naturally vegan-friendly if you swap the butter for coconut oil or plant-based butter, so you're never stuck when someone has dietary preferences.

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There's something grounding about the simplicity of this recipe—just a few ingredients and an air fryer standing between you and something genuinely delicious. Make these once, and they'll become a go-to whenever you want to feel like you've done something special.

Common Recipe Questions

→ Can I use whole wheat tortillas instead?

Yes, whole wheat tortillas add more fiber and a nuttier flavor while keeping the crispiness intact.

→ What’s the best way to get the chips crispy?

Air frying at 350°F for about 5-7 minutes, flipping halfway, ensures even crispiness without drying them out.

→ Can I substitute butter for a vegan option?

Replace butter with melted coconut oil or plant-based margarine to keep it dairy-free and still flavorful.

→ How should I store leftovers?

Store in an airtight container at room temperature to maintain crispness for up to two days.

→ What dips pair well with these chips?

Chocolate sauce, whipped cream, or fruit salsa complement the sweet and spiced flavor beautifully.