Cinnamon Sugar Tortilla Chips

Cinnamon sugar tortilla chips are one of those snacks that come together in minutes and disappear just as fast. Baked flour tortillas tossed in cinnamon sugar, they’re crispy, sweet, and a lighter, healthier alternative to fried desserts. They’re also the best way to use up leftover flour tortillas before they go stale.

I’ve been making these for about 20 years, going all the way back to my days living in Europe when I made my own flour tortillas from scratch and these chips were a delicious way to use them up.

These chips were inspired by buñuelos, the classic Mexican cinnamon sugar fritters made during the holidays, but in a lighter, everyday format you can make any day of the week with just a few pantry ingredients.

Here in Aguascalientes, I’ve spotted a very similar snack at a local grocery store sold under the name acaneladas, loosely meaning “cinnamon-flavored.” My guess is the bakery department makes them to use up unsold fresh tortillas, which is honestly the smartest kitchen move.

There’s even a pan dulce called encanelada, a concha-style sweet bread with a thin cinnamon sugar topping, that shares the same flavor spirit.

Cinnamon sugar on baked dough is simply a Mexican thing, in one form or another. Serve these on their own or with a simple strawberry mint salsa for a snack that feels special without any real effort.

The Mexican Roots of Cinnamon Sugar Chips

Cinnamon sugar on fried or baked dough is deeply rooted in Mexican food culture. The most well-known example is buñuelos, crispy fried fritters coated in cinnamon sugar that are a staple of Mexican Christmas celebrations and Las Posadas. These tortilla chips are a lighter, everyday version of that same flavor tradition.

In some regional Mexican panaderías, you’ll also find encaneladas, a concha-style pan dulce with a thin cinnamon sugar topping rather than the thick sugary shell of a classic concha. The flavor is pure canela.

I’ve been making a version of these chips for about 20 years. And living here in Aguascalientes, I was delighted to find that a local grocery store sells small bags of a nearly identical snack called acaneladas. Same idea, same flavor, made right here in Mexico.

If you want to try making conchas at home, I have a full vegan conchas recipe that walks you through the whole process.

If you love strawberries in Mexican desserts, you’ll also want to try my Carlota de Fresa, or Fresas con Crema or the vegan version.

Ingredient Tips

Tortillas: Day-old or slightly dry tortillas crisp up best. If yours are fresh, lay them on the counter for 20 to 30 minutes first. Store-bought and homemade both work.

Cinnamon: Mexican canela (Ceylon cinnamon) has a softer, more floral flavor than standard US cassia cinnamon. Find it at Latin grocery stores or online. Either works though.

Sugar: Cane sugar is my choice, but regular granulated sugar or vegan granulated sugar are fine too. Avoid powdered sugar as it won’t give you that satisfying coating.

Butter vs. oil: Butter gives a richer flavor and golden color. Olive oil is a lighter option. Either way, use just enough to coat the tortillas so the cinnamon sugar sticks.

Strawberries: Ripe, in-season strawberries give the best flavor for the salsa. The sweeter the berry, the better the contrast with the warm cinnamon chips.

How to Make Baked Cinnamon Sugar Tortilla Chips

1. Preheat oven to 200°C (392°F) and mix cinnamon and sugar together in a bowl.
2. Lightly brush both sides of each tortilla with melted butter or olive oil.
3. Coat both sides with the cinnamon sugar mixture.
4. Cut into triangles and arrange in a single layer on a baking sheet.
5. Bake 8 to 10 minutes until golden and crispy. Watch closely near the end.
6. While the chips bake, make the salsa by combining finely chopped strawberries and fresh mint in a small bowl.
7. Allow chips to cool completely and serve with the salsa.

How to Serve Cinnamon Sugar Tortilla Chips

Serve once cooled. The chips crisp up fully as they cool and the cinnamon sugar sets perfectly.

They make a great quick treat for kids when you need something sweet on the table fast. From start to finish you’re looking at 20 minutes.

For more easy Mexican sweet snacks using fresh fruit, my Bionicos are another kid and adult favorite that comes together fast.

They also work beautifully as part of a dessert spread alongside Mexican hot chocolate or champurrado for a cozy after-dinner treat.

For parties or gatherings, arrange them on a platter with small bowls of the strawberry mint salsa or a drizzle of piloncillo syrup like the one from my buñuelos recipe.

They’re also great served alongside a scoop of vanilla ice cream, topped with fresh fruit salad, or arranged on a platter as dessert nachos for parties and gatherings.

These are a natural fit for Cinco de Mayo, holiday dessert tables, or anytime you want a quick sweet bite.

Looking for more easy Mexican desserts? Check out my no-bake Mexican desserts roundup or the iconic Carlota de Limón — no oven required for either.

How to Store Cinnamon Sugar Tortilla Chips

Store cooled chips loosely covered at room temperature for up to 3 days. Keep them away from moisture as it will soften them quickly.

For best results leave the container slightly open or loosely covered rather than fully sealed, this helps them stay crispy longer.

The strawberry mint salsa is best made fresh and eaten the same day. Strawberries release liquid as they sit, which will make the salsa watery if stored.

FAQ

Can I use corn tortillas instead of flour tortillas?

Technically yes, but I don’t recommend it for this recipe. Flour tortillas give you that light, flaky chip texture that works so well with the cinnamon sugar coating. Corn tortillas produce a denser, harder result that doesn’t have the same appeal here.

Can I fry these instead of baking them?

Yes. Heat oil in a pan over medium heat and fry the tortilla triangles until golden on both sides. Drain on paper towels, dust with cinnamon sugar mix, and serve once cooled. This is closer to the traditional buñuelo method and gives a richer, crispier result.

Can I make these in the air fryer?

Yes. Brush and coat the tortillas with melted butter or oil, cut into triangles, then air fry at 350°F (175°C) for 4 to 6 minutes, flipping halfway through. Dust with cinnamon sugar mixture. Watch closely as air fryers vary and these can brown quickly.

How do I keep the chips crispy?

Cool completely before storing and keep in a loosely covered container at room temperature. Moisture softens them fast so avoid airtight containers and never refrigerate.

Are these the same as buñuelos?

They’re inspired by buñuelos but not the same. Traditional Mexican buñuelos are made from rolled dough, fried whole, and served during Christmas and Las Posadas. These chips are a lighter everyday version using flour tortillas, similar flavor, much quicker to make.

What are acaneladas?

Acaneladas are a similar cinnamon sugar snack found in parts of Mexico, made from flour tortillas coated in cinnamon sugar. The name comes from canela, the Spanish word for cinnamon.

Can I make these ahead of time?

Yes, up to 1 day ahead. Store in a loosely covered container at room temperature and they’ll stay crispy and ready to serve.

If you made these, please leave a star rating below

Pin It For Later