Cinnamon Sugar Tortilla Chips (Print Version)

Sweet and crispy tortilla chips coated with cinnamon sugar and air fried to perfection.

# What You'll Need:

→ Tortilla Chips

01 - 6 medium (8-inch) flour tortillas
02 - 2 tablespoons unsalted butter, melted

→ Cinnamon Sugar

03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons ground cinnamon
05 - Pinch of salt

# Steps to Follow:

01 - Preheat air fryer to 350°F for 3 minutes.
02 - Combine granulated sugar, ground cinnamon, and salt in a small bowl.
03 - Brush both sides of each flour tortilla evenly with melted butter.
04 - Stack tortillas and cut into 6 wedges each, yielding 36 chips total.
05 - Sprinkle cinnamon sugar mixture generously over both sides of each tortilla wedge.
06 - Place tortilla wedges in a single layer inside the air fryer basket; cook in batches if necessary.
07 - Air fry for 5 to 7 minutes, flipping halfway through, until golden and crisp.
08 - Transfer chips to a wire rack to cool. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Ready in under 20 minutes with minimal hands-on time, perfect for when you want something sweet without the baking project.
  • The air fryer does all the heavy lifting, leaving you with crispy, golden chips that taste indulgent but are surprisingly not deep-fried.
  • One batch becomes many, and everyone gravitates toward the bowl without you lifting a finger.
02 -
  • The butter has to coat every surface or the cinnamon sugar won't stick; a pastry brush beats your fingers every time.
  • Overlapping chips in the air fryer basket is the quickest way to end up with some chewy, some crispy, and some confused—single layers and batches are non-negotiable.
  • They crisp up even more as they cool, so pull them out when they look slightly underdone and you'll hit the perfect texture.
03 -
  • A pizza cutter slices through buttered stacked tortillas faster and cleaner than a knife, saving you time and frustration.
  • Don't skip the cooling rack step; it's the difference between chips that stay crispy and ones that trap steam and turn chewy.
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