Save I discovered these by accident on a Tuesday afternoon when my daughter asked if we could make something sweet but I was too tired to bake. I had tortillas on the counter and a new air fryer that needed breaking in, so I grabbed what was already there: butter, cinnamon, sugar. Ten minutes later, the kitchen smelled like a cinnamon roll factory, and she was sneaking chips straight from the cooling rack. Now they're her go-to request, and honestly, I make them just as often for myself when I need a quick moment of comfort food.
Last month, I made a huge batch for my book club because I needed something easy to bring, and I watched four different people reach for seconds before the meeting even started. Someone asked for the recipe, and when I said it was literally just tortillas and cinnamon sugar, they didn't believe me. The simplicity is almost embarrassing—until you bite into one still warm and realize that's exactly why it works.
Ingredients
- Flour tortillas (6 medium, 8-inch): They're the canvas here, and medium ones give you the perfect chip size without too much waste; any larger and you'll have awkward oversized pieces.
- Unsalted butter (2 tablespoons, melted): Don't skip melting it first—brushing with solid butter leaves dry spots that won't crisp properly.
- Granulated sugar (1/4 cup): This is your sweetness base; I've tried brown sugar before, and it tends to burn slightly in the air fryer, so stick with white.
- Ground cinnamon (1 1/2 teaspoons): This amount balances sweetness without being overwhelming; I always buy it fresh because old cinnamon tastes like dust.
- Salt (pinch): Just enough to make the sweetness pop, not enough to taste salty.
Instructions
- Heat your air fryer:
- Set it to 350°F and let it warm for 3 minutes; this ensures even crisping from the moment your chips hit the basket.
- Mix your cinnamon sugar:
- Combine sugar, cinnamon, and salt in a small bowl and set it within arm's reach of where you'll be coating.
- Butter each tortilla:
- Use a pastry brush to coat both sides evenly; don't be shy, but don't drench them either—you want a thin, even layer.
- Cut into wedges:
- Stack the tortillas and cut them into six wedges like you're cutting a pizza; a pizza cutter makes this faster than a knife, though both work fine.
- Coat generously with cinnamon sugar:
- Sprinkle both sides of each wedge and press gently so the sugar sticks to the butter; some will fall to the bottom of your bowl, and that's okay.
- Arrange in the air fryer:
- Lay them in a single layer, avoiding overlap; if they don't all fit, save the rest for a second batch.
- Air fry until crispy:
- Cook for 5 to 7 minutes, flipping halfway through, until the edges are golden and they sound crispy when you tap them.
- Cool and serve:
- Transfer to a wire rack so air can circulate underneath; they'll crisp up even more as they cool.
Save There's something magical about serving warm cinnamon sugar chips with cold whipped cream and watching people's faces light up when they realize it's not actually complicated. These chips have become my secret weapon for turning an ordinary moment into something that tastes like intention.
Storage & Make-Ahead Ideas
Store cooled chips in an airtight container for up to two days, though they're honestly best within the first 24 hours while they still have that snap. If they lose their crispness—which happens in humid kitchens—pop them back in the air fryer at 300°F for 2 minutes and they'll come back to life. I've also made the cinnamon sugar mixture the night before and stored it in a small jar, so assembly is even faster on busy days.
Customizing Your Chips
Once you nail the basic version, it's fun to experiment with add-ins and variations. I've sprinkled a tiny bit of vanilla extract into the cinnamon sugar mixture before coating, and it adds a subtle warmth that people notice without being able to name it. Using whole wheat tortillas adds a nuttier flavor and extra fiber, though they sometimes brown a shade faster, so watch the timing.
Serving & Pairing
These are delicious on their own, but they're unforgettable with the right accompaniment.
- Serve with chocolate sauce for dunking, or go simple with whipped cream and fresh berries.
- Fruit salsa made with diced mango, strawberries, and a squeeze of lime juice balances the sweetness beautifully.
- For vegan versions, substitute plant-based butter or melted coconut oil—both work equally well and no one will taste the difference.
Save These chips prove that some of the best things to eat come from working with what you have on hand. Make them whenever the mood strikes.
Recipe Q&A Section
- → What type of tortillas work best?
Medium 8-inch flour tortillas provide the ideal size and texture for crisp, evenly cooked chips.
- → Can I make these chips vegan?
Yes, substitute melted butter with plant-based butter or coconut oil for a vegan-friendly option.
- → How long should I air fry the chips?
Air fry at 350°F (175°C) for 5 to 7 minutes, flipping halfway, until golden and crisp.
- → Are there serving suggestions?
Serve warm with chocolate sauce, whipped cream, or fruit salsa for dipping to enhance the flavor.
- → Can I use whole wheat tortillas?
Absolutely, whole wheat tortillas add extra fiber and a slightly nuttier taste to the chips.