Crispy, sweet and addictive, these 10 minute cinnamon sugar tortilla chip bites are hard to beat. Make a big batch as they disappear quickly!

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Heavenly Flavours

The classic, delicious cinnamon and sugar flavour combination is one that I never tire of and I really enjoy using it in other quick recipes such as with my quick prep puff pastry cinnamon raisin pastry twists. These flavours are showcased perfectly in these super quick crispy cinnamon & sugar tortilla chip bites.

I’ll admit that it isn’t the healthiest recipe on the planet as it involves frying the tortilla in vegetable oil, followed by the liberal application of sugar, but what good is life if you can’t have a little bit of what you enjoy now and again, hey?

I knew I was onto a winner with this quick recipe when I made in one of the first batches and asked my five-year-old daughter what she thought. After one bite, she grabbed the whole bowl full of the chips and disappeared into the living room only to gobble up the lot. My usually fussy five-year-old had found a snack that she adored and clearly this meant I had to make it again!

Traditional Spanish Flavours

These 10 minute crispy cinnamon & sugar tortilla chip bites conjure up all the delicious flavours of classic Spanish churros but without any of the complicated lengthy steps involved in preparing this traditional long shaped Spanish donut.

Sure, these tortilla chips don’t have the fluffy centre of a churro, however I think in many ways the thin and crispy texture of these delicious little tortilla chip bites actually make them even more delicious than a churro.

The Tortilla: A Brilliantly Flexible, Quick Ingredient!

I really love the tortilla! Considered a staple food for many people in Northern Mexico and Southern USA, the tortilla is versitile and lends itself extremely well to quick recipes.

This recipe is a great option for using up any remaining tortilla wraps that you might have lying around the house from an open pack that may otherwise end up becoming stale and being thrown away. I’m a huge fan of creatively using tortilla wraps in many of my quick recipes, such as in these 5 minute Ovenless Pizzas and these 10 Minute Quesadillas as they can form the basis of so many types of quick dish, so I nearly always keep a pack handy at home.

Very importantly, when making these tortilla chip bites, you have to ensure that the oil that you fry them in does not get too hot. If it does, you are likely to end up with a tortilla that has burnt edges but a soft and undercooked centre.

The key here is to not blast the tortilla with super hot oil, but to simmer gradually in the oil over medium heat for approximately 3 minutes a side. By doing this, you will end up with a tortilla that is nearly all crispy but with slightly softer parts here and there which gives it a really yummy overall texture. Kind of like the perfect chocolate chip cookie!

The finished tortilla then can be broken into shards and quickly popped into a Ziplock bag filled with the delicious cinnamon sugar to be coated in flavour, before being served up and devoured. You’ll find that one tortilla is a good amount for a snack to serve one person, or maybe two (if they’re willing to share!) If you’re planning on making several tortillas in a row, you will need more oil and more sugar & cinnamon of course than the recipe states, so make sure to allow for extra if needed. 

Finally, when it comes to serving these cinnamon and sugar tortilla chip bites, they hold their own as a standalone snack and don’t need any accompaniment, however if you’re feeling extra indulgent, you may want to try dunking them into some chocolate spread, yummy!

10 Minute Crispy Cinnamon & Sugar Tortilla Chip Bites – Step by Step

Serves 1-2

Step by Step Method

1. Start by heating 2 tablespoons of vegetable oil on medium heat in a small frying pan for a few minutes, one that’s just big enough to accommodate a 20 cm tortilla. The oil should fully coat the base of the entire pan in a thin but even layer. If your pan is a larger size, then you may need to add a little extra oil to ensure the tortilla cooks evenly. It’s also really important not to whack the heat up too high otherwise this will result in a tortilla that is burnt round the edges and undercooked in the centre. The key here is to gently simmer it on medium heat to ensure a nice, even texture.

2. Take one 20cm (8 inch) tortilla, pop it in the pan and cook for approx 3 minutes on one side, then flip it over and cook for approx. 3 minutes on the other side. Keep a close eye on it to ensure it doesn’t burn. The resulting tortilla should be crispy and golden but not burnt. The centre may be a bit chewy in parts which is all good, as it adds to the yummy overall texture.

3. Remove the tortilla from the pan onto some kitchen roll to blot off the excess oil. Leave to cool for a couple of minutes whilst you prepare the cinnamon sugar.

4. Add 1/2 teaspoon of ground cinnamon and 1 rounded tablespoon of caster (superfine) sugar to a medium Ziploc bag. Give it a quick shake to mix the two ingredients together. Then with clean hands, break up the cooked tortilla into approx. 2-3cm (0.5-1 inch) sized pieces and put these pieces into the Ziploc bag with cinnamon sugar. Seal the bag and shake it well, coating each chip in the delicious cinnamon sugar.

5. Open the Ziploc bag and pour the chips out onto a serving plate or bowl, and enjoy!