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Cinnamon-Sugar Chips
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Total Time: 30 mins

Active Time:

Makes: 80 chips

Lightly fried flour tortilla chips have a crispy puff-pastry-like texture, and once sprinkled with cinnamon and sugar they turn into a delicate sweet treat. Eat them on their own or use them to scoop up mouthfuls of our Caramel Sundae.

Game plan: For a slacker solution to these chips, toss 7 ounces of store-bought corn tortilla chips with 3 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon vegetable oil. Spread in an even layer on a baking sheet. Warm in a 350°F oven for 5 minutes and serve.

The chips can be stored at room temperature in an airtight container for up to 7 days.

This recipe was featured as part of both our Super Bowl for a Crowd menu and our Tailgating Recipes photo gallery.

Instructions

  1. 1Combine sugar and cinnamon in a small bowl and set aside.
  2. 2Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line a baking sheet with paper towels and set aside.
  3. 3Once oil is hot, add a handful of tortilla wedges, being careful not to crowd them, and fry until golden brown, about 1 to 2 minutes per side. Remove chips with a slotted spoon to the prepared baking sheet and sprinkle with generous amounts of cinnamon-sugar mixture. Repeat with remaining tortillas. (Check the oil temperature in between batches and adjust heat accordingly.) Sprinkle any remaining cinnamon-sugar mixture over chips and serve.
  • Cinnamon-Sugar Chips
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