This post was sponsored by Sprouts Farmers Market. All thoughts and ideas are my own.
These festive cinnamon tortilla chips are the perfect way to get in the Fall spirit!
Homemade cinnamon tortilla chips may sound super fancy and gourmet, but you’ll be shocked at how fun and easy these are to make! Just grab you favorite Halloween (or any other holiday) themed cookie cutters and you’re on your way to a delicious snack!
What are cinnamon chips?
If you’ve never made homemade cinnamon tortilla chips before, get ready to be amazed! They’re so simple to make and the sweet and salty flavor combos go perfectly together!
How to make cinnamon chips with tortillas
The process of making cinnamon tortilla chips is actually pretty simple. You just cut your favorite tortillas into your desired shape, or use cookie cutters like we do here, spray with a small amount of oil, sprinkle with cinnamon sugar, and bake! I love these grain free Mikey’s tortillas that I get at Sprouts.
What’s my cinnamon chips recipe?
As usual, I’ve cut back on the sugar in these a little bit in an effort to make them more blood sugar friendly. But don’t worry, they’re still just as tasty! Keep reading or my recipe below…
Pumpkin tortilla chips
If you have a pumpkin cookie cutter at home, they make the perfect Halloween treat that can also still be used anytime in the Fall. And don’t forget to save the extra tortilla scraps. Even though they may not be in a fun shape, they’ll still be just as tasty!
Halloween tortilla chips
But, if you want your cinnamon tortilla chips to be full on Halloween-themed (instead of just Fall-ish) you can use any of your favorite halloween shaped cookie cutters: bats, ghosts, witch’s hat, cat, candy corn, etc.
Halloween cinnamon sugar bats
My kids had the most fun with making cinnamon sugar bats! The linger thinner shape actually makes them a bit more crispy than a rounder and wider pumpkin shape too.
Let’s make cinnamon sugar tortilla chips
Here’s what you’ll need to make cinnamon tortilla chips:
- Baking sheets/pans, parchment paper, a basting brush, and your favorite fall/Halloween themed cookie cutters
- Whole grain or grain free tortillas (I use these)
- Butter or oil spray
- Cinnamon and Sugar
Have all of your ingredients and tools out and ready to go. First you’ll preheat your oven to 375 degrees and line your baking pans with parchment paper. Then, set the pans aside.
Cut your tortillas into whatever shapes you’d like using your cookie cutters, or a knife. Arrange them on your baking pans so they aren’t touching and are in a single layer.
Now, mix your cinnamon and sugar together in a shallow bowl until well combined.
This next part is exactly as you’d expect it to be: Spray the tortilla shapes with the cooking oil spray, flip the shapes over, and spray again. Then, sprinkle the cinnamon sugar on one side and leave the cinnamon-sugar-side facing up.
Bake the crisps for 10-12 minutes or until you start to see the edges crisp up. Remove them from the oven and let them sit for 2-3 minutes and then transfer to a wire cooling rack to cool.
Enjoy them with your favorite sweet dip like my Low Sugar Peanut Butter Fruit Dip or my Holiday Snickerdoodle Cookie Dip.
How to store cinnamon crisps
If you have cinnamon tortilla chips leftover, store them in an airtight container on your countertop for up to 2 days for maximum freshness.
Festive Cinnamon Sugar Tortilla Chips
Ingredients
- 6 burrito-size tortillas
- Cooking oil spray of choice
- 2 Tbsp sugar
- 1 Tbsp ground cinnamon
Instructions
- Pre-heat your oven to 375 degrees and line your baking pans with parchment paper. Then, set the pans aside.
- Cut your tortillas into whatever shapes you’d like using cookie cutters, or a knife. Arrange them on your baking pans so they aren’t touching and are in a single layer.
- Now, mix your cinnamon and sugar together in shallow bowl until well combined.
- Spray the tortilla shapes with the cooking oil spray, flip the shapes over, and spray again. Then, sprinkle the cinnamon sugar on one side and leave the cinnamon-sugar-side facing up.
- Bake the crisps for 12-15 minutes or until you start to see the edges crisp up. Remove them from the oven and let them sit for 2-3 minutes and then transfer to a wire cooling rack to cool.
