Ingredients
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6–8 medium flour tortillas
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1/4 cup (56 g) unsalted butter, melted
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1/3 cup granulated sugar
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1 teaspoon ground cinnamon
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Pinch of salt (optional, enhances flavor)
Optional Add-Ons
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Powdered sugar for dusting
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Vanilla sugar
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Chocolate drizzle
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Caramel sauce (for dipping)
Instructions
Preheat your oven to 375°F (190°C).
Line two baking sheets with parchment paper to prevent sticking and ensure even crisping.
In a small bowl, mix the granulated sugar, ground cinnamon, and a pinch of salt.
Stir well to evenly distribute the cinnamon throughout the sugar.
Lay the flour tortillas flat on a clean surface or directly on the baking sheets.
Brush each tortilla lightly but evenly with melted butter on both sides.
Butter helps the tortillas crisp and allows the cinnamon sugar to stick.
Generously sprinkle the cinnamon sugar mixture over both sides of the tortillas.
Use your fingers or a spoon to ensure full coverage, especially around the edges.
Using a sharp knife or pizza cutter, slice the tortillas into triangles (like chips), strips, or squares.
Separate the pieces slightly on the baking sheet to allow air circulation.
Bake for 8–10 minutes, flipping halfway through, until the crisps are golden brown and crunchy.
Watch closely during the final minutes—tortillas can brown quickly.
Remove from the oven and let the tortilla crisps cool on the baking sheet.
They will continue to crisp up as they cool.
Notes
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Thin flour tortillas work best for ultra-crispy results.
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Do not overcrowd the baking sheet—space helps crisping.
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Flip halfway for even browning.
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Let crisps cool fully before storing; warm crisps can become soft.