Save to Pinterest My neighbor knocked on the door one afternoon with a panicked look—she had twelve people coming over in an hour and no dessert. I raided my pantry and found tortillas, butter, and cinnamon sugar, then threw together these chips in her air fryer while she set the table. They were gone before anyone even sat down, and she's been asking me for the recipe ever since. What started as kitchen improvisation became the snack everyone requests now.
I made these for my daughter's soccer team after a tournament, and watching ten tired kids light up when they saw them made me realize this recipe is secretly genius. It's impressive enough to feel special, simple enough that even my twelve-year-old can make them solo, and the warm cinnamon smell filling the kitchen somehow makes everything feel like celebration.
Ingredients
- 6 medium (8-inch) flour tortillas: The canvas for everything—I learned the hard way that fresh tortillas work better than ones that have been sitting around, since they crisp up more evenly instead of shattering.
- 2 tablespoons unsalted butter, melted: The butter is what lets the cinnamon sugar stick and get golden, so don't skip melting it or use it cold.
- 1/4 cup granulated sugar: Standard granulated works perfectly, though I sometimes swap half for brown sugar if I want deeper flavor.
- 1 1/2 teaspoons ground cinnamon: Fresh cinnamon makes a real difference here—old cinnamon tastes dusty and flat, so check that jar.
- Pinch of salt: Tiny as it seems, this balances the sweetness and makes people wonder what the secret ingredient is.
Instructions
- Get your air fryer ready:
- Preheat to 350°F for three minutes—this matters because it ensures the chips crisp up instead of getting chewy. I learned this when my first batch came out floppy because I skipped the preheat.
- Make the cinnamon sugar blend:
- Mix the sugar, cinnamon, and salt in a small bowl and set it right by your work station. Having it ready means you can coat the chips while they're still warm from the brush.
- Butter your tortillas:
- Use a pastry brush to coat both sides of each tortilla generously—the butter is what holds everything together and makes it crispy. If you try to be stingy here, you'll end up with chips that taste dry and boring.
- Cut into wedges:
- Stack the buttered tortillas and cut each into six wedges like you're slicing a pizza, aiming for roughly equal pieces. Using a pizza cutter makes this faster and cleaner than a knife.
- Coat generously with cinnamon sugar:
- Sprinkle both sides of each wedge with the mixture, pressing gently so it sticks. This is where you get to taste test and add more if it looks sparse.
- Arrange in the basket:
- Lay the chips in a single layer without overlapping—they need air to circulate underneath to get crispy all over. If they don't fit, that's fine, just work in batches.
- Air fry until golden:
- Cook for five to seven minutes, flipping halfway through, until they're golden brown and crunchy. Watch them on the first batch to learn your air fryer's personality—some run hot and finish faster.
- Cool before serving:
- Transfer to a wire rack so they don't steam themselves and lose their crunch. Eating them warm is amazing, but they stay crispy at room temperature too.
Save to Pinterest These chips turned into a regular thing at my book club because everyone loves them and nobody judges you for eating six in one sitting. There's something about homemade dessert that feels more special than storebought, even when it takes less effort than microwaving.
Why the Air Fryer Matters Here
The air fryer gets these chips crispy in minutes using just a little butter instead of deep frying them in oil—which means less cleanup and your house doesn't smell like a fryer for the next three days. If you don't have an air fryer, a regular oven at 375°F will work, just add a few extra minutes and watch them carefully since they can go from golden to burnt pretty fast.
Making It Your Own
The beauty of this recipe is how easy it is to make it fit what you have or what you're craving. Brown sugar instead of white cinnamon gives a deeper molasses flavor, a tiny sprinkle of cayenne pepper creates a spicy-sweet moment, and crystallized ginger adds actual crunch and complexity. I've also swapped the cinnamon for vanilla sugar or even a mix of cocoa powder and cinnamon when I'm feeling fancy.
Serving and Storage
Serve these warm or cold, dusted with powdered sugar if you want them extra fancy, or alongside chocolate sauce, whipped cream, or fresh fruit for dipping. Store them in an airtight container for up to three days—though honestly they rarely last that long, and if they do get a little soft, a quick five-minute reheat in the oven brings back the crunch.
- For a vegan version, swap the butter for melted coconut oil or plant-based butter and they're just as good.
- Whole wheat tortillas work if you're looking to add fiber, though they brown a touch faster so watch the timing.
- Make extra—these disappear quickly and you'll wish you'd doubled the batch.
Save to Pinterest This recipe has somehow become the thing people remember about coming to my house, which is funny considering how absurdly simple it is. It's proof that the best kitchen moments aren't about fancy techniques or exotic ingredients—they're about something warm, homemade, and shared without pretense.
Recipe FAQs
- → Can I use whole wheat tortillas instead?
Yes, whole wheat tortillas add extra fiber and a nuttier flavor while maintaining the crispiness when air fried.
- → What is the best way to ensure even coating?
Brush both sides of each tortilla wedge evenly with melted butter before sprinkling the cinnamon sugar mixture for consistent flavor and crispiness.
- → How long should the chips air fry?
Cook the tortilla wedges in the air fryer at 350°F for 5 to 7 minutes, flipping halfway through, until golden and crisp.
- → Are there vegan alternatives for the butter?
Yes, melted coconut oil or plant-based butter work well as substitutes to keep the coating flavorful and crispy.
- → How should these chips be stored?
Store cooled chips in an airtight container at room temperature to keep them crisp for up to two days.