Praline Cinnamon Tortilla Chips

Praline Cinnamon Tortilla Chips

morgiana 1

"Chips made from flour tortillas which have been dipped in canola oil and then in a cinnamon-sugar mix and baked. They come out tasting like really crisp praline cinnamon chips."

Ingredients 35 m {{adjustedServings}} servings 397 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 79.8g
  • 26%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
  2. Pour canola oil into a separate bowl.
  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
  5. Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.
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  • Cook's Notes:
  • Use canola oil. Do not use vegetable oil or olive oil.
  • The thicker the sugar mixture is on each rectangle, the darker, crunchier and quicker to burn each will be. For this reason, sometimes I sprinkle it on rather than dip, but it depends on my mood more than anything.
  • Editor's Note:
  • We have determined the nutritional value of canola oil for cooking based on a retention value of 10%. The exact amount will vary depending on cooking time, exact temperature, and ingredient density, among other factors.
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Reviews 7

  1. 7 Ratings

Sarah Jo

Movie night snack! I cut the recipe back for two. I only made one substitution and that was using vegetable oil instead of canola oil because that was what I had on hand. The kids thought they were great only they thought they were a bit "spicy". That's not a reflection of the recipe, just personal observation. I'll make these again for the kids only I'll omit the chili powder and pepper next time. Fun recipe to make. Make sure you really watch your chips, they can go from perfect to burned in a matter of seconds.


These would be WAAAAY better baked, not broiled. After 2 minutes, my chips were on fire inside my oven and I had to air the smoke out of the house, I kid you not. Luckily I was cooking in batches so the whole thing was not a loss. The next batch, I did not allow the chips to bubble and brown but they were a bit too soft in the middle. The last batch, I allowed them to bubble and darken, but the dark patches tasted unpleasantly of burnt sugar. This is a very finicky method to make these, but the flavor, however, is fantastic,. Next time I will skip the canola and spray with butter spray and bake them-that should do the trick!


Made it for a gathering and everybody loved it! Followed the recipe exactly except I left out the black pepper. The sugar mixture tasted like Red Hots candy! I thought it tasted a little oily, and that's why I didn't give 5 stars.