Save Pin My neighbor knocked on my door one Tuesday afternoon with a complaint—her kids were bored of regular snacks. I had some flour tortillas and cinnamon sitting around, so I threw together these chips in the air fryer on a whim. Ten minutes later, she was asking for the recipe, and honestly, I've been making them ever since for anyone who walks into my kitchen.
I made a batch for my daughter's study group last spring, and they became so popular that she started requesting them every time her friends came over. Now it's become this running joke where people text me asking if I'm making "those chips" before they visit.
Ingredients
- Flour tortillas (6 medium, 8-inch): These are your blank canvas—I've found that slightly thicker tortillas hold up better to crisping without shattering into a million pieces.
- Unsalted butter, melted (2 tablespoons): Melted first means it coats evenly; cold butter just won't distribute the same way and you'll get spotty browning.
- Granulated sugar (1/4 cup): White sugar dissolves into the cinnamon nicely and caramelizes just enough in the air fryer heat.
- Ground cinnamon (1 1/2 teaspoons): Use fresh cinnamon if you can—the stale stuff that's been in your cabinet for three years will taste flat and dusty.
- Salt (pinch): This tiny amount makes the sweet pop and keeps everything from tasting one-dimensional.
Instructions
- Warm up your air fryer:
- Set it to 350°F and let it preheat for three minutes. This matters more than you'd think—a cold basket means uneven crisping and chips that bake instead of fry.
- Mix your cinnamon sugar:
- Combine sugar, cinnamon, and salt in a small bowl and give it a quick stir. I like doing this with a fork to break up any cinnamon clumps that snuck in.
- Butter your tortillas:
- Brush both sides of each tortilla with melted butter using gentle, even strokes. You want a light coat, not a puddle—too much butter and they'll turn greasy instead of crispy.
- Cut into wedges:
- Stack your buttered tortillas and cut them into six wedges each, like you're slicing a pizza. A pizza cutter makes this fast, but a sharp knife works just fine.
- Coat generously:
- Sprinkle the cinnamon sugar mixture on both sides of each wedge. Don't be shy here—the coated bits are the best part, and some will fall off during cooking anyway.
- Arrange in the basket:
- Lay the wedges in a single layer in your air fryer basket without overlapping. You'll likely need two batches, which is fine.
- Fry until golden:
- Air fry for five to seven minutes, flipping halfway through. You'll know they're done when the edges start browning and they sound crispy when you tap them.
- Cool before serving:
- Transfer to a wire rack and let them cool for a few minutes. They'll crisp up even more as they cool, so don't eat straight from the basket or you'll burn your mouth.
Save Pin There's something special about the moment when someone bites into one of these still-warm and their face just lights up. That's when I know I've made the right call pulling out these instead of opening a bag of store-bought cookies.
Flavor Customization Ideas
Once you nail the basic cinnamon sugar version, you start seeing possibilities everywhere. I've made batches with just sugar and a pinch of cayenne for a spicy-sweet kick, and once I dusted them with cocoa powder and turbinado sugar that turned out shockingly good. The beauty is that you're only changing what goes in that bowl—the cooking method stays the same, so you can experiment without starting from scratch.
Perfect Pairings and Dipping Options
These chips are honestly good enough on their own, but I've learned that a dipping sauce transforms them from snack to dessert. Chocolate sauce is the obvious choice, but whipped cream adds this clouds-and-sweetness vibe that people actually ask for. I once made a quick fruit salsa by tossing diced strawberries, pineapple, and a squeeze of lime together, and it became unexpectedly addictive—the brightness cut through the richness beautifully.
Storage and Make-Ahead Tips
These are best eaten fresh, but if you have leftovers (rare in my house), they'll keep in an airtight container for two days. I've reheated them in a 300°F air fryer for two minutes to revive the crispness, which actually works better than the microwave. For a vegan version, swap the butter for coconut oil or plant-based butter—the result is almost indistinguishable, and honestly just as satisfying.
- Store in an airtight container away from humid air, which will make them soggy.
- If you want to prep ahead, you can cut and butter the tortillas several hours beforehand and refrigerate them.
- Make sure your cinnamon sugar mixture is completely blended with no lumps before coating.
Save Pin These chips have become my go-to when I need something fast that actually feels special. They're proof that the simplest recipes—just a few pantry staples and a little heat—can turn into something people remember.
Recipe FAQs
- → What type of tortillas work best?
Flour tortillas, around 8 inches, work well to achieve crispiness and hold the cinnamon sugar coating evenly.
- → Can I use an alternative to butter?
Yes, melted coconut oil or plant-based butter are excellent vegan substitutes that preserve flavor and texture.
- → How do I get chips crispy without deep frying?
Air frying at 350°F for 5-7 minutes crisps the chips evenly while keeping them light and crunchy.
- → What dipping options complement these chips?
Chocolate sauce, whipped cream, or fruit salsa create delightful contrasts enhancing the sweet cinnamon flavor.
- → Can whole wheat tortillas be used?
Yes, whole wheat tortillas add extra fiber and a nuttier taste, while still achieving a crisp finish.