When was the last time you bought fresh cinnamon for your spice cupboard? I’m from the camp that doesn’t replace my spices until the jar is empty. Even if it’s been years. A lot of years. My husband and I were at Costco a few weeks ago, and even though my (10 year old!?) cinnamon container isn’t empty, we bought fresh cinnamon on a whim.
Holy explosion of flavour in my mouth! I had no idea cinnamon could taste so good?! I was starting to think I didn’t like cinnamon, but it turns out that I don’t like 10 year old cinnamon. Don’t shake your head at me. I had no idea it could make such a difference?!
I’m not even joking that everything we’ve made since then has tasted spectacular with the most amazing cinnamon flavour coming through. Pumpkin Chocolate Chip Muffins? Delicious! Gluten free banana bread? Amazing! And these baked cinnamon sugar chips for fall? Soooooo good.
The house smelled amazing when these were in the oven. Actually, the house still smelled amazing hours after they were done baking. I was sitting on the sofa watching TV after the kids were in bed, and I could still smell the cinnamon. Seriously, if you haven’t bought fresh cinnamon in a few years – YOU SHOULD! 🙂
These cinnamon sugar chips tasted soooo good! Kind of like the cinnamon sugar nachos that you can buy in the store, except better. I was inspired by the recipes over at Simply Recipes and Macaroni and Cheesecake.
Cinnamon Sugar Chips
The full printable recipe is at the end of this post, but here’s what you’ll need:
- Flour torillas
- Cookie cutter
We usually have lots of flour tortillas at our house. My kids LOVE tacos, and we send a lot of plain cream cheese wraps to school in their lunches. So there’s always a good stack of flour tortillas on top of our fridge.
Cutting out shapes with a cookie cutter is completely optional (yet also completely awesome… just saying…). If you want to skip this step, just cut the tortillas into triangular wedges – just like you’d cut a pizza.
I used our pumpkin cookie cutter and could get about 6 or 7 pumpkins per tortilla.
Melt the butter, then brush both sides of the pumpkin shapes with butter. The more butter they have on them, the more sugar mixture they’ll hold.
TIP: Brush the first pumpkin shape with butter on both sides and set it down on a plate. Then brush the rest of the pieces on the top side only, and stack them carefully one on top of the other. Then you only have to brush one side and the butter will rub off onto the other side from the shape below.
Mix together the cinnamon and the sugar in a small bowl. Use a fork to make sure it’s mixed really well, if you need to.
Pour the sugar mixture onto a plate, then press each of the butter coated shapes into the mixture, coating both sides.
Set them out onto a parchment lined baking sheet. You can see below that the two darker shapes had more butter and more cinnamon sugar. Those ones tasted the best for sure, so I made the next batch with lots of butter and lots of cinnamon sugar! Delicious!
Bake them in the oven at 350F for 10 to 12 minutes, or until they are golden and crispy.
Just look at that cinnamon sugar coating on the crispy tortillas! Yum!
These cinnamon sugar chips are soooo good! My kids loved them. I loved them. This was a win for us!
These easy pumpkin shaped cinnamon sugar chips made from flour tortillas taste SO GOOD! They have a perfect, buttery crunch with a delicious cinnamon sugar coating! Such a great fall snack idea that’s so addictive!
If you’re looking for more fall snack ideas, check out our recipe for Halloween Harvest Hash Chex Mix. It’s simple to make and so tasty!