You may crave classic Tortilla Chips and Homemade Salsa, but this sweet version is heavenly!
We Love Chips and Salsa!
We eat a ton of Tortilla Chips and salsa at our house so it’s only natural we create a dessert version! We’ve been making these cinnamon tortilla chips every since we were kids because they are delicious, especially when paired with our fresh Strawberry Salsa. Why we love it:
SO quick. Make this tasty treat in less than 15 minutes. It’s the most simple recipe in the world – your kids can even help! Dippable. Serve with sweet dips, Vanilla Buttercream Frosting or Chocolate Buttercream Frosting, or your favorite Fruit Salsa! Waste not. These sweet chips are a perfect way to use up leftover Flour Tortillas. For every occasion. Enjoy as a sweet appetizer, an afternoon snack, or a sugary ending to your Cinco de Mayo fiesta or family dinner!
What better way to end our Mexican dinners than with a Mexican dessert?
Only 4 Ingredients
flour tortillas – I used 10-inch tortillas but you can use a smaller size for smaller chips. Use store-bought or Homemade Tortillas. butter – unsalted or salted, whatever you have on hand. sugar cinnamon – for a fun twist add in some nutmeg or use a pumpkin pie spice.
How to make Cinnamon Tortilla Chips
STORING Tips
STORE. Keep cinnamon chips in an airtight container at room temperature for a few days. If they soften, stick them back in the oven to crisp them up again. FREEZE. Place cooled chips in a freezer Ziploc, and freeze for up to 3 months. Crisp in the oven for a few minutes.
Fry at 360°F for 3-4 minutes. Shake the basket a bit and air fry for another 3-4 minutes. (Since they are brushed with butter you do not need to use cooking spray.) Recipe Video
