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  • 2 Ratings

It’s not an exaggeration to claim that we think these tortilla chips might be magical. How could cinnamon-sugar coated baked tortillas slide out of the oven tasting quite a bit like churros pulled out of the deep fryer? We’re not totally sure, but we also don’t really care to think too hard about how that delicious science is happening, we’d rather just eat up. Here are a couple tips so you achieve those ridiculously crusty results. Even if you have some leftover cinnamon sugar mixture, use all of it. And make sure you do cool the strips completely before packing them up into a storage container.

Dawn Perry


Credit: Anna Wolf

Recipe Summary test

10 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Mix sugar, cinnamon, and salt in a small bowl. Dividing evenly, brush tortillas on both sides with oil and sprinkle generously with cinnamon-sugar (you should use all of it). Cut into 1-inch strips and arrange in a single layer on 2 baking sheets.

  • Bake, flipping halfway through, until golden and crispy, 20 to 25 minutes. Let cool completely. Strips can be made, cooled, and stored in an airtight container up to 4 days ahead.

Nutrition Facts

173 calories; fat 6.2g; saturated fat 1g; carbohydrates 28.7g; fiber 0.7g; sugars 17.5g; protein 1.7g; sodium 210.2mg.