Home HolidaysHalloween Cinnamon Tortilla Crisps

Cinnamon Tortilla Crisps

by elyn_ryn

These cinnamon tortilla crisps are so easy to make and are quite delicious! As a child, I didn’t eat too many sweets but loved cinnamon toast. These cinnamon crisps remind me of cinnamon toast even though they are thinner and crispier.

Use Halloween cookie cutters to cut out shapes from large tortillas. Place a cookie cutter on the tortilla. Then press hard and rub the cutter back and forth to cut through the tortilla.

Heat cooking oil and drop in the tortilla cutouts. They cook very quickly and only need to cook for a few seconds on each side.

Cook in small batches and immediately sprinkle on cinnamon sugar.

To help the cinnamon-sugar mixture stick well (and to make the crisps super yummy) drizzle a few drops of butter on them. Yes, just a few drops will make the sugar adhere to these crisps because the butter spreads out across the crisps. If you are using big cookie cutters and have a larger surface area, then you will need to drizzle more butter.

Then try to eat just one!

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Cinnamon Tortilla Crisps
Votes: 4
Rating: 5
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Rate this recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using cookie cutters, cut Halloween shapes from a tortilla. Cut the shapes as tight as possible so you can use most of the tortilla. The number of shapes you get from each depends on the shape of the cookie cutters and how close together you cut the shapes.
  2. Mix the sugar and cinnamon together thoroughly and place in a shaker. (If you don't have a shaker you can spoon the mixture over the cooked shapes.)
  3. Melt the butter in a small microwavable bowl.
  4. In a frying pan or saucepan, pour about 1/2 inch (about 1.25 centimeters) of cooking oil in the pan. Heat the oil to 350 degrees Fahrenheit.
  5. When the oil reaches temperature, drop a few tortilla shapes into the oil and cook for a few seconds. Turn and cook the other side of each tortilla until golden brown. Remove from the oil and drain on paper towels. It works best to cook the tortillas in small batches because they brown so quickly.
  6. Generously sprinkle the sugar mixture onto the shapes as soon as you remove them from the cooking oil. Then drizzle with a few drops of butter. Repeat the process until all the tortillas are cooked.
Recipe Notes

It is best to cut the tortillas on a cutting board.  Place a cookie cutter on the tortilla and press firmly.  Holding pressure on the cutter so the tortilla is held firmly, slide the cutter against the cutting board back and forth until it cuts through the tortilla.

With this recipe, you can make as many or as few crisps as you like.  The above serving amount is just a yield estimate.  The yield amount depends on the size of both the tortillas and the cookie cutters.  However, you can get approximately 8 pieces out of an 11-inch tortilla if your cookie cutters are about 3 inches or less.  Use any scraps to make extra crisps.

It only takes a few seconds per side to cook these crisps.  You can cook several batches in 10 minutes.  It helps to have a helper to sprinkle the sugar-cinnamon mixture and drizzle the butter.

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