Save My friend Sarah showed up to a game night with a container of these cinnamon sugar tortilla chips, and I watched people ignore literally every other snack to reach for them. She'd made them in her new air fryer and wouldn't stop grinning about how ridiculously easy they were, which made me skeptical until I tasted one. That buttery crunch combined with the cinnamon-sugar coating was impossible to stop eating, and I found myself asking for the recipe before she even sat down on the couch.
I made these the next afternoon for my kids' school snack pack, and my daughter came home asking if I'd "bought them from that fancy place at the mall." That moment, knowing I'd created something they actually wanted in their lunch, made me feel like a kitchen genius over what amounts to tortillas and spice.
Ingredients
- Flour tortillas (6 medium, 8-inch): These are your base, and medium size gives you the perfect chip-to-coating ratio; don't use the super thin ones or they'll burn before crisping up.
- Unsalted butter (2 tablespoons, melted): The butter is what makes them golden and gives that rich flavor, so don't skip it or substitute with spray oil.
- Granulated sugar (1/4 cup): Measure this accurately because too much makes them sickeningly sweet, and too little disappears into the tortilla.
- Ground cinnamon (1 1/2 teaspoons): Quality matters here since cinnamon is the whole point; check your spice cabinet and replace if it's been sitting there for years.
- Salt (pinch): This tiny amount balances the sweetness and makes the cinnamon flavor pop in a way people can't quite identify.
Instructions
- Fire up your air fryer:
- Set it to 350°F and let it preheat for the full 3 minutes so the tortillas actually crisp instead of just softening.
- Build your cinnamon sugar blend:
- Whisk the sugar, cinnamon, and salt together in a small bowl so the cinnamon distributes evenly and you don't get random spice bombs.
- Butter each tortilla thoroughly:
- Use a pastry brush and don't be shy about coating both sides; this is what gives them that golden, crispy exterior and rich flavor.
- Cut into wedges like pizza:
- Stack the buttered tortillas and cut each into 6 wedges with a sharp knife or pizza cutter, creating 36 pieces total.
- Coat generously with cinnamon sugar:
- Sprinkle the mixture over both sides of each wedge, pressing gently so it adheres to the butter; this is where most people skimp and end up with bland chips.
- Arrange in a single layer:
- Place them flat in the air fryer basket without overlapping, working in batches if needed so they all get equal hot air circulation.
- Air fry until golden and crisp:
- Cook for 5 to 7 minutes, flipping halfway through so both sides brown evenly and nothing burns on the bottom.
- Cool and serve:
- Transfer to a wire rack so steam escapes and they stay crispy, then eat them warm or let them cool completely.
Save My partner grabbed a handful while they were still warm the other night, and he just closed his eyes and smiled, which sounds silly but somehow that's when I knew I'd nailed it. These chips have become the thing I bring to potlucks now, and people actually ask me about them by name.
Serving Ideas That Actually Work
On their own, these are perfect, but the magic really happens when you set out a few dipping options. Chocolate sauce is the expected move, but I've had better luck with a warm salted caramel or even a light honey drizzle for people who like to control how sweet things are.
Customizations Worth Trying
Once you nail the basic version, the variations are endless and honestly fun to experiment with. I've made a brown sugar and nutmeg version that tasted like apple pie, and my sister swears by adding a tiny pinch of cayenne pepper for a sweet and spicy kick that nobody expects.
Storage and Make-Ahead Tips
These stay crispy for a few days if you keep them in an airtight container, though honestly they rarely last that long in my house. You can also prep all the cutting and coating the night before, store the wedges in the fridge, and air fry them fresh whenever you're ready.
- Store cooled chips in an airtight container away from any moisture.
- Reheat in the air fryer for 2 minutes if they lose their crunch over time.
- Don't store them in the fridge or they'll absorb moisture and get soggy.
Save There's something deeply satisfying about making snacks that taste restaurant-quality in your own kitchen in less than 20 minutes. These tortilla chips have become my proof that you don't need fancy ingredients or complicated steps to make people genuinely happy with what you put in front of them.
Questions & Answers
- → What type of tortillas work best for this snack?
Medium 8-inch flour tortillas are preferred for achieving a crispy, crunchy texture when air fried.
- → Can I make these chips vegan?
Yes, substitute melted butter with coconut oil or plant-based butter for a vegan-friendly version.
- → How should I store leftovers to maintain crispness?
Store in an airtight container at room temperature and consume within a couple of days to preserve crunch.
- → Are there any recommended dips to serve with these chips?
Chocolate sauce, whipped cream, or fruit salsa complement the sweet cinnamon flavor perfectly.
- → What is the best way to cut the tortillas evenly?
Stack the tortillas and cut into six wedges each using a sharp knife or pizza cutter for consistent chips.