Sometimes, you have to eat a salad for lunch.
Other times, you really just have to deep-fry a tortilla and cover it with cinnamon and sugar. What kind of day do you think today is?
Oh, yeah. That would be a FRIED TORTILLAS + CINNAMON + SUGAR kind of a day.
But seriously. Here is a list of why these make an awesome snack. Or lunch. Or dinner. Whatever.
1. They are DEEP FRIED. And then COVERED IN CINNAMON AND SUGAR. Which is totally worth your house smelling like a doughnut shop for the rest of the day. (Ventilation is your friend!)
Actually, you know what? That was it. That was the whole list. One whole thing. On a list. Because my brain won’t even work anymore because all I can do is drool over these pictures. Because I already ate all of these cinnamon tortilla chips. But it’s okay. I can make more. And they will be just as exciting as the first batch. That I ate. All by myself. Whoops. (Except not whoops. AWESOME).
- 1 batch raw flour tortilla dough (if you can find raw tortillas at the supermarket, those work great, too! My mom used the pre-made dough to make these a lot when she was catering, and they were always a hit)
- 9 Tbsp. sugar
- 3 Tbsp. cinnamon
- 2 and 1/2 cups vegetable oil
- Press your tortilla dough out just like you would if you were going to make it into tortillas (instructions in the dough recipe here). But instead of cooking them in their tortilla shapes, cut each dough round into 8 triangles (just like you’d slice a pizza!)
- In a tall, heavy pan (I used my Le Creuset, because it’s tall and sturdy and cast-iron) heat your vegetable oil until it’s around 360 degrees. (Don’t have a thermometer to check the temperature? When you think it’s hot, dip a corner of one tortilla dough triangle into the oil. If the oil freaks out and starts sizzlin’ away, you’re good to go).
- In a large ziploc or paper bag, combine 3 Tbsp. of sugar with 1 Tbsp. of cinnamon and give it a shake to mix it all up. Set aside.
- Set up your de-oil-ifying station. Put a few paper towels on top of a big plate, and use another few paper towels to line a large bowl.
- You’re ready to fry! Gently place 5-6 tortilla dough triangles into the oil at a time, being careful to give each one plenty of space and not overcrowd the pan. Cook about 45 seconds on each side, until the chips are nice and brown.
- Remove chips from the oil and dab them on the paper towel-covered plate for TWO SECONDS. Almost as soon as you’ve touched them to the plate (you really just want to give any pools of oil a quick chance to drain off) pick them up again and throw them into your bag of cinnamon sugar. Give the bag a good shake, then pull the chips out with tongs (they’re still hot!) and toss them into the paper-towel-lined bowl. The reason you don’t want the chips to dry completely is that you want a tiny bit of oil still on the surface for the cinnamon sugar to stick to. It’s a little labor intensive, but totally worth it.
- Repeat steps 5 and 6 until you’ve fried all the dough and tossed all your chips in the cinnamon sugar mixture. If at any point you’re running low on cinnamon sugar, throw another 3 Tbsp. sugar and 1 Tbsp. cinnamon into your bag and shake it up.
- Remove the oil from the heat and let it cool COMPLETELY on the stovetop before you try to handle it. That stuff is HOT! Don’t hurt yourself. These chips are great, but not worth a trip to the hospital with third degree burns. Just sayin’.
- Serve chips immediately or keep them in an airtight container at room temperature for 2-3 days. (I recommend eating them fresh out of the fryer. Because YUM).
The amount of cinnamon and sugar that ends up on these chips is totally up to you! My advice? Try one out with the ratios I’ve suggested, and then tweak the cinnamon:sugar ratio until you’ve found a balance you like! If you want your chips to be very lightly coated, cut the amount of cinnamon sugar you have in the bag at any one time in half. Want them to have a heavier coat? Add more cinnamon sugar!