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A hand holds a cinnamon sugar tortilla chip topped with strawberry mint salsa. In the background, a bowl of the same salsa and chips are visible, along with a whole strawberry.
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5 from 1 vote

Cinnamon Sugar Tortilla Chips with Strawberry Mint Salsa

Crispy baked flour tortillas coated in cinnamon sugar, inspired by Mexican buñuelos. Ready in 20 minutes and perfect for using up leftover tortillas. Serve with a simple fresh strawberry mint salsa.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert, Snack
Cuisine: Mexican, Mexican Inspired
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 232kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

Strawberry Mint Salsa

  • 12 large strawberries finely chopped
  • 10 whole mint leaves adjust to taste

Instructions

  • Preheat oven to 200°C (392°F). Line a baking sheet with parchment paper and set aside.
  • In a wide shallow bowl, mix together the sugar and ground cinnamon until well combined. Set aside.
    A person making cinnamon sugar for cinnamon sugar tortilla chips, preparing tortillas with a plate of sugar and cinnamon mixture, stacking tortillas on the left, and kitchen utensils nearby on a light-colored surface.
  • Lightly brush both sides of each flour tortilla with melted butter or olive oil.
    A person is brushing flour tortillas with melted butter to make sweet tortilla chips, using a red brush. Another tortilla rests on a wooden board, while a blue and white bowl of melted butter sits in the foreground.
  • Coat both sides of each tortilla in the cinnamon sugar mixture, pressing gently so it sticks.
    A person dips a flour tortilla covered with cinnamon sugar, with more tortillas and a wooden board visible in the background on a light-colored surface.
  • Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet.
    A person is cutting flour tortillas into triangles to make cinnamon sugar chips on a wooden board, wearing beaded bracelets and a colorful apron.
  • Bake for 8 to 10 minutes until golden and crispy. Check at the 7-minute mark as ovens vary.
    A hand places cinnamon sugar tortilla chips onto a parchment-lined baking tray, with more prepared triangles and a cutting board in the background.
  • While the chips bake, prepare the salsa. Combine the finely chopped strawberries and fresh mint in a small bowl and toss gently.
    A blue bowl filled with fresh strawberry salsa, garnished with mint, sits next to a matching bowl of cinnamon sugar tortilla chips. Several chips and salsa pieces are scattered on the light-colored surface around the bowls.
  • Remove from oven and allow to cool completely on the baking sheet. The chips will crisp up further as they cool.
    A person holds a baking tray lined with parchment paper, topped with evenly spaced cinnamon sugar tortilla chips ready to bake, each chip lightly dusted and waiting for the oven.
  • Serve the cooled chips with the strawberry mint salsa on the side.
    A hand holds a cinnamon sugar tortilla chip topped with strawberry mint salsa. In the background, a bowl of the same salsa and chips are visible, along with a whole strawberry.

Video

Notes

Tortillas: Day-old or slightly dry tortillas crisp up best. If yours are fresh, leave them on the counter for 20 to 30 minutes before starting.
Storage: Store cooled chips in a loosely covered container at room temperature for up to 3 days. Avoid airtight containers as moisture will soften them.
Salsa: Best made fresh and eaten the same day. Strawberries release liquid as they sit and the salsa will become watery if stored.
Frying option: Heat oil in a pan over medium heat and fry the tortilla triangles until golden on both sides. Drain on paper towels, coat with cinnamon sugar mix, and cool before serving.
Air fryer option: Air fry at 350°F (175°C) for 4 to 6 minutes, flipping halfway. Watch closely as they brown quickly.

Nutrition

Serving: 4servings | Calories: 232kcal | Carbohydrates: 33g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 110mg | Potassium: 145mg | Fiber: 2g | Sugar: 29g | Vitamin A: 466IU | Vitamin C: 48mg | Calcium: 26mg | Iron: 1mg
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