Skip to main content

Baked Cinnamon Tortilla Chips

Simple and quick treat 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)

Parsnip Soup
Small bowls of smooth parsnip soup.

Parsnip Soup

A creamy and flavorful vegetable soup is perfect alongside a sandwich or salad for lunch, or on its own on a cold day.
Prepare:
20 minutes
Cook:
40 minutes
Makes:
6 cups
Perfect Hard-Cooked Eggs
Plate of hard-cooked egg halves.

Perfect Hard-Cooked Eggs

How to make the perfect hard-cooked eggs. Make some to keep on hand for salads, sandwiches or eating alone as a protein-rich snack!
Prepare:
5 minutes
Cook:
20 minutes
Makes:
1 Servings
Butternut Squash and Chile Pan-Fry
Bowl of seasoned butternut squash topped with shredded cheese.

Butternut Squash and Chile Pan-Fry

This simple and tasty recipe using butternut squash will be a hit with everyone. Enjoy as a side or a filling for quesadillas, tacos, enchiladas or tamales.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups
Quick Tomato Salsa
Medium bowl of diced tomato salsa with cilantro.

Quick Tomato Salsa

Canned tomatoes and fresh herbs make a quick and flavorful salsa.
Prepare:
5 minutes
Makes:
2 cups
Sweet and Sour Chicken
Plate of diced pineapple, vegetables and chicken served with rice.

Sweet and Sour Chicken

Sweet pineapple, chicken, vegetables, and a savory sauce are combined to make a delicious meal for any night of the week.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
6 Cups
Reduced-Fat Chorizo
Bowl of chorizo shown served with a fresh salad.

Reduced-Fat Chorizo

Thanks to the OSU Extension Latin Heritage workgroup for this recipe. Using lower fat meats reduces saturated fat for heart health.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
12 servings
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.