Baked Cinnamon Sugar Tortilla Chips

Eight flour tortillas cut into six wedges each give forty-eight chips, spread out in a single layer across two pans.

Both sides get melted butter and cinnamon sugar, and eight to ten minutes at 375°F is enough. They firm up further as they cool, so they come out while still slightly flexible.

How to Make It

1. Pans lined

   Heat the oven to 375°F and line two baking sheets.

2. Tortillas cut

   Cut each tortilla into 6 wedges and arrange in a single layer.

3. Buttered

   Brush both sides lightly with melted butter.

4. Coated

   Mix the sugar, cinnamon and salt and sprinkle generously over both sides of the wedges.

5. Baked

   Bake 8 to 10 minutes, rotating the pans once, until crisp and lightly blistered. Cool completely; they crisp further as they cool.

Success Tips

• Stack the tortillas and cut them all at once with a large knife or pizza wheel.
• Keep the butter thin; too much makes the chips soft rather than crisp.
• Take them out while they still bend slightly in the middle.

Ingredient Notes

Flour tortillas

Eight medium ones, each cut into six wedges.

Melted butter

Four tablespoons, brushed thinly on both sides.

Kosher salt

An eighth of a teaspoon in the cinnamon sugar, which sharpens the sweetness.

Why This Recipe Works

• Buttering both sides means both sides crisp evenly.
• A single layer lets the moisture escape instead of steaming the wedges.
• Rotating the pans halfway evens out oven hot spots.
• Cooling completely is what turns them from bendy to crisp.

Serving Ideas

Pile them on a plate for scooping fruit salsa or eating on their own.

Storage and Reheating