Cinnamon-Sugar Tortilla Strips

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.

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Photo by Anna Wolf
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  • Makes 12
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    Nutritional Information

    Per Serving

    • Calories 173.36 calories
    • Fat 6.21 g
    • Sat Fat 1.01 g
    • Cholesterol 0 mg
    • Sodium 210.23 mg
    • Protein 1.69 g
    • Carbohydrate 28.65 g
    • Sugar 17.45 g
    • Fiber 0.68 g
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.

Ingredients

  1. Check 1 cup sugar
  2. Check 1 tablespoon ground cinnamon
  3. Check Pinch of kosher salt
  4. Check 4 burrito-size flour tortillas
  5. Check ¼ cup vegetable oil

Directions

  1. 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.
  2. 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.