Cinnamon Tortilla Chips
This Cinnamon Tortilla Chips recipe (also called Churro Chips) is made with fried tortilla chips dusted in cinnamon and sugar. With only four ingredients, this is a very easy recipe to make anytime you’ve got that churro craving.
Churro Chips are a hybrid between the churro and fried tortilla chips. Whereas traditional Churros are made from fried pastry dough, this Mexican Churro Chips recipe is made by frying flour tortilla chips in oil and dusting them in cinnamon sugar. Churro Chips are also consumed in similar fashion to their traditional counterpart, by dipping them in a chocolate or fruit sauce.
We love this cinnamon tortilla chips recipe because it’s not only simple to make but requires only a few basic ingredients. If you’re looking for something quick to make for a potluck, party or on gamed ay, these come together in a cinch. Additionally, for those who love that churro crunch and flavor, you can now satisfy that craving from home with this easy Cinnamon Tortilla Chips recipe.
Churro Chips Recipe
This Cinnamon Tortilla Chips recipe uses just four ingredients – flour tortillas, oil for frying, cinnamon, and sugar.
- Tortillas – We use 8-inch (taco-size) flour tortillas for this recipe. Flour tortillas are a better option than corn tortillas because the flavor of flour more closely resembles that of traditional Churros.
- Oil – You can use olive oil, vegetable oil, corn or canola oil.
- Cinnamon and sugar – the perfect ratio for Cinnamon Sugar is 1:4. For this recipe we’ve used ¼ cup sugar to 1 tablespoon cinnamon.
How To Make Churro Tortilla Chips
- Line a large plate or cookie sheet with 2-3 layers of paper towels.
- Cut tortillas into wedges. Stack 5 tortillas and cut through the stack into 6 wedges.
- Heat oil in large pan. Oil should be about 1/2 inch thick in the pan. You can add more if needed.
- Add cut tortilla wedges to the oil in a single layer (about 12-15 cut wedges depending on the size of your pan). Don’t over-crowd the pan.
- Fry in oil until the tortilla wedges start to curl and bubble a bit in the oil.
- Using a pair of tongs, individually turn each tortilla wedge to cook on the opposite side. You can use a spatula to turn the chips as well – just be careful of hot oil splatter.
- Continue to fry tortilla chips on opposite side for another 30-40 seconds or until chips look crispy.
- Either using tongs or a spatula, transfer chips from oil to paper towel lined plate/cookie sheet.
- Dust tortilla chips with a generous amount of cinnamon and sugar on each side.
Can I Bake Churro Chips Instead?
Churro Chips are just as delicious baked, here’s how to bake them.
- Preheat oven to 350 degrees.
- Lightly brush both sides of tortilla wedges with melted butter (or oil of your choice).
- Stack 5 tortillas and cut through the stack into 6 wedges.
- Line a cookie sheet with foil or lightly brush the cookie sheet with oil.
- Lay the cut pieces on the prepared cookie sheet in a single layer.
- Bake for about 5-7 minutes depending on your oven heat.
- Rotate cookie sheets and, using tongs, turn any tortillas that are cooking too quickly. Cook another 3-5 minutes, or until chips turn lightly golden brown.
- Either using tongs or a spatula, transfer chips to a paper towel lined plate/cookie sheet.
- Dust tortilla chips with a generous amount of cinnamon and sugar on each side.
Should I Use Flour Or Corn Tortillas?
Use flour tortillas when making Churro Chips because the flavor of flour tortillas combined with cinnamon and sugar closely resembles the flavor of traditional churros.
What Size Tortilla Should I Use?
When making Cinnamon Tortilla Chips, you should use taco-sized tortillas; these are 8-inches in diameter and make chips of perfect size and shape.
Why Aren’t My Churro Chips Crunchy?
Here are a couple reasons why your Cinnamon Tortilla Chips aren’t crunchy:
- Heat: Oil isn’t hot enough. If you don’t heat your oil to deep-frying temperatures your chips will not be crispy. The temperature of your oil should be about 350 degrees F.
- Cooking Time: Chips not cooked long enough on both sides. You also need to make sure you cook your chips until they are golden-brown on both sides, about 30 to 40 seconds per side.
How Can I Tell If My Oil Is Hot Enough?
A quick trick for testing your oil to make sure it’s hot enough without using a thermometer is to stick the end of a wooden spoon into the hot oil; if bubbles begin to rise around the edges of your spoon, you’re ready to start frying some chips. However, if you notice that the bubbles are rising rapidly it may be a sign that your oil is too hot; reduce your heat slightly and retest the oil.
What Can I Serve Churro Chips With?
These crispy, warm Cinnamon Tortilla Chips are so habit-forming you can easily eat them plain. However, here are some quick suggestions to take your Churro Chip game to the next level.
- Serve with a chocolate sauce or fresh fruit preserves like our Mixed Berry Chia Seed Jam.
- Serve chips as a nacho platter topped with fresh fruit.
- Pie-style. Serve Cinnamon Chips on individual plates with pie filling and a nice scoop of your favorite ice cream.
- Crumble them over vanilla ice cream or frozen yogurt.
Looking For More Snack Recipes?
- Kettle Corn
- Roasted Pumpkin Seeds
- Best Homemade Granola
- Toffee Pecans
- Best Caramel Corn
- Homemade Bar Nuts
More Resources
- How to Make Tortilla Strips
- How to Make Tortilla Chips
- How to Make Pita Chips
- How to Make Garlic Bread
- How to Make Croutons
Cinnamon Tortilla Chips
This Cinnamon Tortilla Chips recipe (also called Churro Chips) is made with fried tortilla chips dusted in cinnamon and sugar. With only four ingredients, this is a very easy recipe to make anytime you’ve got that churro craving.Â
Ingredients
- 1. 1 package of 8-inch flour tortillas, cut into 6 triangle wedges
- 2. 1/2 cup extra-virgin olive oil
- 3. 1/4 cup sugar
- 4. 1 tablespoon cinnamon
Instructions
- Line a large plate or cookie sheet with 2-3 layers of paper towels.
- Cut tortillas into wedges. Stack 5 tortillas and cut through the stack into 6 wedges.
- Heat oil in large pan. Oil should be about 1/2 inch thick in pan. You can add more if needed.
- Add cut tortilla wedges to the oil in a single layer (about 12-15 cut wedges depending on the size of your pan). Don't over-crowd the pan.
- Fry in oil for about 2 minutes or until the tortilla wedges start to curl and bubble a bit in the oil.
- Using a pair of tongs, individually turn each tortilla wedge to cook on the opposite side. You can use a spatula to turn the chips as well - just be careful of oil splatter.
- Continue to fry tortilla chips on opposite side for another 30-40 seconds or until chips look crispy.
- Either using tongs or a spatula, transfer chips from oil to paper towel lined plate or cookie sheet.
- Dust immediately with cinnamon sugar.
- Repeat process until all tortilla wedges have been fried.
How To Bake Tortilla Chips
- Preheat oven to 350 degrees.
- Line cookie sheet with with foil or lightly brush the cookie sheet with oil.
- Lightly brush both sides of tortilla wedges with melted butter or oil and lay them on the prepare cookie sheet in a single layer.
- Cut tortillas into wedges. Stack 5 tortillas and cut through the stack into 6 wedges.
- Bake for about 3-5 minutes depending on your oven heat.
- Rotate cookie sheets and using tongs turn any tortillas that are cooking too quickly. Cook another 3-5 minutes until chips turn lightly golden brown.
- Dust immediately with cinnamon sugar.
