Skip to main content

Baked Cinnamon Tortilla Chips

Simple and quick home-made chips to dip in any of our fruit salsas.
Tortilla chips sprinkled with cinnamon are displayed on a platter with a bowl of peach salsa for dipping.
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 24 Chips
Nutrition Facts: View label

Ingredients

4 whole-wheat tortillas (8 inches)
2 teaspoons butter or margarine, melted or cooking spray
2 teaspoons cinnamon
2 teaspoons sugar

Directions

  1. Wash hands with soap and water.
  2. Preheat the oven to 350 degrees F.
  3. Brush top of tortillas with melted butter/margarine or spray with cooking spray.
  4. Combine cinnamon and sugar in a small bowl. Sprinkle each tortilla lightly with the cinnamon mixture.
  5. Cut each tortilla into wedges or strips. Arrange the pieces in a single layer on a baking sheet.
  6. Bake until the edges are dry and crispy, 8 to 12 minutes. Watch closely to avoid burning. Chips will crisp more as they cool.
  7. Allow to cool and remove from pan.
  8. Store leftovers in a closed bag or container.

Notes

For dipping, take a look at these delicious Food Hero fruit salsas:

Comments

These turn out so great every time and the best thing with these is any of food hero salsa's taste great with the home made chips. Try some today with one of food hero fruit salsa's.

Just made these as a dessert with my younger sister (she's 10 and LOVES elephant ears from the fair). She says that they "taste just like them"! 

The easiest way to use the melted butter was to melt it in a pan, move it to another burner to cool off, and then use a rubber brush to go over the tortilla pieces while standing at the stove and the pieces are laid out on the pan.

We had to make 2 batches due to limited oven space, so we tried out the different times: after8 minutes tasted like a warm pastry, and after 12 minutes they tasted more chip-like! 

You might also like...

Recipes A to Z (without photos)

Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Tuna Veggie Melt
Plate of english muffins topped with a tuna mix and cheese.

Tuna Veggie Melt

A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Sautéed Zucchini
Bowl of zucchini spears.

Sautéed Zucchini

This 4-ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
3 cups
Crispy Parmesan Baked Fish
Plate of breaded, flakey white fish with slices of lemon.

Crispy Parmesan Baked Fish

Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.