Cinnamon Sugar Chips are fried to perfection and coated in cinnamon sugar for the ultimate crunchy treat!
Cinnamon Sugar Chips
If you love churros, you are going to be hooked on these chips! They’ve got the same crispy, cinnamon-sugar goodness—without the hassle of making dough.
Ways To Serve Cinnamon Sugar Chips
They’re incredible on their own but even better with fruit salsa, as a breakfast treat with yogurt and berries, or on a dessert board with no-bake cheesecake for dipping.
I recently made ten batches of these chips for an event where they became dessert nachos! Guests piled chips into bowls, topped them with cream or ice cream, drizzled caramel or hot fudge, and sprinkled on everything from diced strawberries to toffee bits to sprinkles. It was a huge hit!
Ingredients
You only need four ingredients to make Cinnamon Sugar Chips!
- White sugar: Creates the lightest, crispiest coating. Stick with white for the best texture.
- Ground cinnamon: Adjust to taste for more or less flavor.
- Flour tortillas: Use medium-sized, soft, and fresh tortillas.
- Oil for frying: Go for a light oil like vegetable or canola for even frying.
Tips For Making Cinnamon Sugar Chips
- Use a Candy Thermometer: Keep the oil at 375°F for even frying.
- Don’t Crowd the Pot: Fry a handful at a time to keep the oil hot. Too many at once can bring down the oil temperature.
- Immediate Sugar Coating: Toss fried tortillas in cinnamon sugar while warm for the best coating.
- Safety First: Use a spider strainer to lower chips into the oil safely and lift them out without excess oil.
Storage
Keep Them Fresh!
- Keep Them Fresh: Cinnamon Sugar Chips are best enjoyed fresh, but if needed, they can be stored in an airtight container for up to 3 days.
- Crisp Them Up: If they soften over time, simply bake them at 350°F for 3-5 mins to restore their crunch.
- Avoid Refrigeration: Moisture makes them soft, so instead, keep them at room temp for the best texture.
More Cinnamon Sugar Treats To Love:
- Cinnamon Roll Cookies with cream cheese frosting
- Snickerdoodle Blondies with browned butter
- Cinnamon Roll Cheesecakes with a graham cracker crust
- Cinnamon Roll Cake using biscuit dough
- Hawaiian Roll Cinnamon Rolls with a delicious frosting
Cinnamon Sugar Chips
Equipment
- Heavy-bottomed pot for frying
- Candy Thermometer optional, but helpful for maintaining oil temperature
- Spider strainer
- Paper towels
Ingredients
- 1 cup white sugar
- 1-1/2 tablespoons ground cinnamon
- 10 (8-inch) flour tortillas
- 3 cups canola oil or vegetable oil
Instructions
- In a large shallow dish, mix the sugar and cinnamon. Line another shallow dish with paper towels. Place both near the frying area.
- Heat oil to 375°F (190°C) in a deep fryer or heavy-bottomed pot. I use a candy thermometer to ensure the temperature remains consistent.
- Cut tortillas into squares by slicing 5 times vertically and 5 times horizontally. Once the oil is hot, lower a small handful into the oil using a spider strainer. Fry, stirring occasionally, until golden brown, about 30-45 seconds.
- Use the strainer to lift chips from the oil, drain on paper towels, and toss in cinnamon sugar mixture while warm.
- Enjoy immediately or store in an airtight container.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
