Save My sister texted me at 3pm on a lazy Sunday asking if I could whip up something sweet for her kids, who were arriving in an hour. I had flour tortillas and butter on hand, so I tossed together cinnamon and sugar—nothing fancy—and suddenly remembered an old trick: the air fryer could turn thin strips into something impossibly crispy and golden in minutes. What started as a quick fix became the snack everyone asked for.
I made a batch for my neighbor's book club, and somehow these chips became the thing people talked about more than the actual books. One woman asked for the recipe right there on the porch, chip dust on her fingers, grinning like she'd discovered something illicit. That's when I realized this wasn't just a snack—it was a conversation starter.
Ingredients
- 6 medium (8-inch) flour tortillas: The canvas for everything; you want them fresh enough to cut cleanly but sturdy enough to hold the coating.
- 2 tablespoons unsalted butter, melted: This is your glue—it helps the cinnamon sugar stick and browns the chips to golden perfection.
- 1/4 cup granulated sugar: Sweetness without any grit; this amount coats generously without overpowering.
- 1 1/2 teaspoons ground cinnamon: The star ingredient that makes people close their eyes and smile; don't skimp here.
- Pinch of salt: A tiny secret that makes the sweetness sing instead of cloy.
Instructions
- Heat your air fryer:
- Preheat to 350°F for 3 minutes while you prep everything else. This matters more than you'd think—a cold basket means unevenly cooked chips.
- Create the cinnamon sugar blend:
- Mix the sugar, cinnamon, and salt in a small bowl until it looks uniform. I like to rub any lumps of cinnamon between my fingers to break them down so the flavor spreads evenly.
- Butter your tortillas:
- Brush both sides of each tortilla lightly with melted butter using a pastry brush. You're not drowning them—just enough so the cinnamon sugar has something to cling to.
- Cut into wedges:
- Stack the tortillas and slice them like a pizza into 6 wedges each, making 36 pieces total. A sharp knife or pizza cutter works best; serrated edges tear them.
- Season generously:
- Sprinkle both sides of each wedge with the cinnamon sugar mixture. Don't be shy—this is where the magic happens, and bare spots mean bland bites.
- Air fry in batches:
- Arrange wedges in a single layer in the basket without overlapping. They cook best with breathing room, so you'll likely need two rounds. Set the timer for 5 to 7 minutes, flipping halfway through.
- Cool and serve:
- Let them rest on a wire rack so steam escapes and crispness develops. Serve them warm while they're still slightly soft inside, or at room temperature when they become crunchy all the way through.
Save The first time I served these at a dinner party, a guest asked if they were store-bought—a moment that made me laugh because I'd been so focused on keeping them simple. That's when it hit me: the best recipes are the ones that taste effortless, even though you put thought into every step.
Flavor Variations That Work
Once you nail the classic, playing with spice blends becomes addictive. I've tried everything from cayenne-cinnamon for a spicy kick to a brown sugar and vanilla version that tastes like caramel. You can also dust them with cinnamon alone if you prefer less sweetness, or add a tiny pinch of cardamom for something unexpectedly warm.
Serving Ideas and Pairings
These shine brightest with dipping sauces—warm chocolate sauce turns them into something fancy enough for dessert, while whipped cream or fruit salsa keeps them bright and summery. I've also served them alongside cinnamon ice cream and watched people's faces light up at the contrast of warm chips and cold cream.
Storage and Make-Ahead Tips
Leftover chips keep in an airtight container for two days, though they soften slightly. Here's a trick: reheat them in the air fryer for 2 minutes at 300°F and they'll regain their crispness like they were just made. You can also assemble and season the tortillas ahead of time, cover them on a plate, and air fry whenever you're ready.
- Freezing cut but uncooked tortillas works beautifully—add 2 minutes to the cook time and you'll skip the defrost step.
- Make a double batch and freeze half if you're entertaining, giving yourself one less thing to worry about.
- Store the cinnamon sugar mix in a jar so it's ready to go the next time inspiration strikes.
Save These chips have become my shorthand for showing up—when someone's had a rough week or a celebration needs sweetening, a batch of these says I was thinking of you without needing many words. It's dessert that feels personal and tastes like care.
Recipe FAQs
- → How do you achieve a crispy texture?
Brushing the tortillas with melted butter and air frying at 350°F crisps them evenly without sogginess.
- → Can I use an oven instead of an air fryer?
Yes, baking the chips on a wire rack at 350°F until golden will yield similar results.
- → What alternatives exist for dairy-free options?
Use melted coconut oil or plant-based butter to replace unsalted butter for a vegan-friendly version.
- → How should I store leftover chips?
Store them in an airtight container at room temperature to maintain their crispness for up to 2 days.
- → What dips pair well with these chips?
Chocolate sauce, whipped cream, or fruit salsa complement the sweet cinnamon sugar coating nicely.
- → Is it possible to add fiber to this snack?
Using whole wheat tortillas instead of flour tortillas increases the fiber content without sacrificing crunch.