Easy Homemade Cinnamon Chips Recipe in 30 Minutes

Cinnamon chips are thin, crispy baked snacks made from flour tortillas coated with cinnamon sugar. The basic recipe requires just 5 ingredients: flour tortillas, melted butter, cinnamon, sugar, and a pinch of salt. Cut tortillas into triangles, brush with butter mixture, sprinkle with cinnamon sugar, and bake at 375°F (190°C) for 8-12 minutes until golden and crisp. This simple method yields restaurant-quality results in under 30 minutes with no deep frying required.

The Perfect Homemade Cinnamon Chips Recipe

Creating crispy, golden cinnamon chips at home is simpler than you might think. Unlike restaurant versions that often use deep frying, this baked method delivers equally satisfying crunch with less oil and preparation time. Whether you're serving them as a snack, dessert topping, or alongside ice cream, these cinnamon chips will become your go-to treat.

Ingredients You'll Need

Ingredient	Measurement	Notes
Flour tortillas	6 medium (8-inch)	Older tortillas work better for crispiness
Unsalted butter	3 tablespoons	Melted and slightly cooled
Granulated sugar	1/4 cup	Adjust to taste
Cinnamon	1 1/2 teaspoons	Use Ceylon cinnamon for best flavor
Salt	Pinch	Enhances flavor complexity

Step-by-Step Baking Instructions

1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper
2. Prepare cinnamon sugar by mixing sugar, cinnamon, and salt in a small bowl
3. Cut tortillas into 6 equal triangles each using a pizza cutter or sharp knife
4. Brush both sides of each triangle with melted butter using a pastry brush
5. Sprinkle generously with cinnamon sugar mixture, pressing gently to adhere
6. Arrange in single layer on baking sheets with space between pieces
7. Bake 8-12 minutes until golden brown and crisp, rotating pans halfway through
8. Cool completely on wire racks before serving (they crisp further as they cool)

Pro Tips for Crispy Cinnamon Chips

Achieving the ideal crunch requires attention to detail. First, use day-old tortillas as they contain less moisture, which helps them crisp better. When brushing with butter, apply evenly but don't oversaturate—too much butter creates soggy chips. For consistent results, bake in batches if needed to avoid overcrowding the pans. Watch carefully during the last few minutes of baking as they can go from perfect to burnt quickly. The chips should be golden with slightly darker edges when done.

Storage and Serving Suggestions

Store cooled cinnamon chips in an airtight container at room temperature for up to 5 days. If they lose crispness, refresh them in a 350°F (175°C) oven for 3-4 minutes. Serve with vanilla ice cream, fruit dip, or as a crunchy topping for yogurt. For a special presentation, dust with powdered sugar or drizzle with melted chocolate after cooling.

Recipe Variations to Try

Experiment with these easy modifications to customize your cinnamon chips:

• Healthy alternative: Substitute half the sugar with coconut sugar and use olive oil instead of butter
• Spiced version: Add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to the cinnamon sugar mix
• Gluten-free option: Use corn tortillas instead of flour tortillas
• Chocolate-dipped: Melt dark chocolate and dip cooled chips halfway for an indulgent treat

Troubleshooting Common Issues

If your cinnamon chips aren't turning out perfectly, these solutions can help:

• Soggy chips: Your oven temperature might be too low or tortillas too fresh—increase temp by 25°F and use older tortillas
• Burning edges: Rotate pans more frequently and check 2 minutes earlier than recipe suggests
• Uneven browning: Ensure consistent thickness by using uniform tortillas and even butter application
• Chips sticking: Always use parchment paper and allow complete cooling before removing

Frequently Asked Questions

Can I make cinnamon chips without an oven?

Yes, you can use an air fryer at 350°F for 5-7 minutes, shaking the basket halfway through. Alternatively, a toaster oven works well with the same temperature and timing as a conventional oven. For stovetop method, use a dry skillet over medium-low heat for 2-3 minutes per side, but this requires more attention to prevent burning.

Why aren't my cinnamon chips crispy?

Cinnamon chips need complete cooling to achieve maximum crispiness. If they remain soft after cooling, your oven temperature might be too low, or you used too much butter. Try increasing oven temperature by 25°F next time and use slightly less butter. Day-old tortillas work better than fresh ones as they contain less moisture.

How can I prevent cinnamon chips from burning?

To prevent burning, watch the chips closely during the last 3-4 minutes of baking. Rotate the baking sheets halfway through cooking time for even heat distribution. If your oven runs hot, reduce temperature by 25°F and extend baking time slightly. Place the baking sheets in the middle rack position for optimal heat circulation.

Can I make cinnamon chips ahead of time?

Yes, cinnamon chips can be made up to 3 days in advance. Store them in an airtight container at room temperature. If they lose crispness, refresh them in a 350°F oven for 3-4 minutes. Avoid making them more than 3 days ahead as they gradually lose their optimal texture over time.

What's the best cinnamon to use for cinnamon chips?

Ceylon cinnamon (often called "true cinnamon") provides a more delicate, complex flavor compared to the more common Cassia cinnamon. If using Cassia, reduce the amount by 25% as it has a stronger, slightly bitter flavor. For the best results, use freshly ground cinnamon from whole sticks, which has more vibrant flavor than pre-ground varieties.