Save I discovered these by accident one lazy Sunday afternoon when my roommate challenged me to turn leftover tortillas into something dessert-worthy in under twenty minutes. We had butter, we had sugar, we had cinnamon—and miraculously, an air fryer nobody had really figured out how to use properly. Those first golden wedges came out impossibly crispy, shattering between our teeth with that perfect caramelized sugar crackle, and we couldn't stop eating them straight off the cooling rack. It became our go-to move whenever friends came over unannounced.
The real test came when I made them for my niece's friends after school one day. I was nervous they'd be too plain, too simple, but watching them grab handfuls straight from the rack and ask for the recipe felt like winning a small kitchen lottery. That's when I realized this wasn't just a snack—it was the kind of thing people actually remember.
Ingredients
- Flour tortillas (6 medium, 8-inch): The foundation here—don't skip the butter brushing, as it's what gives them that shattered-glass texture once air fried.
- Unsalted butter (2 tablespoons, melted): This is non-negotiable for crispness; coconut oil works beautifully if you're vegan, and honestly tastes amazing.
- Granulated sugar (1/4 cup): The sweetness anchor; brown sugar makes them darker and slightly more molasses-forward if you prefer.
- Ground cinnamon (1 1/2 teaspoons): This is where the soul lives—don't hold back, and make sure it's fresh because old cinnamon tastes like dust.
- Salt (a pinch): The secret hero that makes the cinnamon pop instead of feeling flat.
Instructions
- Heat your air fryer:
- Preheat to 350°F for three minutes; this matters more than you'd think because cold baskets create unevenly cooked chips.
- Mix your coating:
- Combine sugar, cinnamon, and salt in a small bowl—I like to rub the cinnamon between my fingers as I add it to break up any clumps.
- Butter your tortillas:
- Brush both sides of each tortilla evenly; be generous, but not soaking, or they'll get greasy instead of crispy.
- Cut into wedges:
- Stack the tortillas and slice them into six wedges each like a pizza; a pizza cutter makes this effortless, but a sharp knife works fine.
- Coat with cinnamon sugar:
- Sprinkle generously on both sides, pressing gently so it adheres; this is the moment where you control how sweet they'll be.
- Arrange and air fry:
- Lay wedges in a single layer in the basket without overlapping—work in batches if needed—then cook for five to seven minutes, flipping halfway.
- Cool and serve:
- Let them sit on a wire rack for a minute so the sugar sets and they crisp up even more; they'll taste best while still warm but are honestly good at any temperature.
Save The moment that made me understand why people love these came when my partner came home after a terrible day at work, grabbed one without asking, and just paused. No words, just that look of someone tasting comfort in its simplest form. Simple food done right has a way of meaning more than anything fancy.
The Best Dipping Combinations
These chips shine on their own, but they transform into something different with the right companion. Warm chocolate sauce—the kind you'd drizzle over ice cream—creates that elegant dessert moment, while whipped cream adds an almost indulgent finish. Fruit salsa brings brightness and cuts through the sweetness in a way that feels grown-up and fresh. I've also done a brown butter caramel drizzle when I was feeling ambitious, and it absolutely changed the game.
Making Them Your Own
The beauty of this recipe is how flexible it actually is once you understand the mechanics. Whole wheat tortillas add an earthy, nutty depth that makes them feel a little less indulgent. Brown sugar gives a deeper molasses note if you're tired of plain granulated sweetness. I've even tried cardamom mixed with cinnamon for something more exotic, and apple pie spice for a autumn twist.
Timing and Storage Wisdom
These are absolutely best eaten within a few hours of making them—the crunch is real right then, and the cinnamon sugar coating still clings to your fingers as a little sweet reminder. If you do have leftovers (rare in my house), store them in an airtight container and they'll stay decent for about a day, though they soften. A quick twenty-second air fry at 325°F brings back some of that crispness if needed.
- Make them right before people arrive to guarantee maximum crunch and the smell of cinnamon hitting them the moment they walk in.
- If you're cooking in batches, keep finished ones on a plate lined with parchment so they don't steam themselves soggy.
- These freeze surprisingly well unbaked—butter and coat them, freeze on a sheet, then bag and cook straight from frozen, adding a minute to the time.
Save There's something quietly magical about making something so simple that it tastes like you tried harder than you actually did. These chips have become my secret weapon for impressing people with minimal effort.
Common recipe questions
- → How do I achieve crispy tortilla chips?
Brushing tortillas with melted butter and air frying them at 350°F ensures they become golden and crisp without sogginess.
- → Can I use whole wheat tortillas?
Yes, whole wheat tortillas add extra fiber while maintaining a similar crisp texture after air frying.
- → What is the best way to evenly coat the chips with cinnamon sugar?
Slice the tortillas into wedges, then sprinkle cinnamon sugar generously on both sides before air frying to ensure balanced sweetness.
- → Are there vegan alternatives for the butter?
Using melted coconut oil or plant-based butter works well in place of unsalted butter for a dairy-free option.
- → How should the chips be served?
Serve warm or at room temperature, optionally with dips like chocolate sauce, whipped cream, or fresh fruit salsa.