A delightful twist on a classic treat, these crispy cinnamon sugar tortilla chips are perfect for snacking or dessert.
Combine the granulated sugar, ground cinnamon, and ground nutmeg in a large plastic bag. Shake to mix well.
Ensure the sugar mixture is evenly combined for consistent coating.
Cut the small flour tortillas into strips or triangles, as preferred.
Use a sharp knife for clean cuts and uniform shapes.
Heat the neutral vegetable oil in a frying pan to 375°F.
Use a thermometer to maintain the oil temperature for optimal frying.
Fry the tortilla pieces in batches until they are golden and crispy, turning once during cooking.
Avoid overcrowding the pan to ensure even frying.
Remove the fried tortilla pieces and place them on paper towels to drain excess oil.
Pat the chips gently with another paper towel to remove additional oil.
While still warm, transfer the tortilla pieces to the bag with the sugar mixture. Shake gently to coat evenly.
Coating the chips while warm helps the sugar mixture adhere better.
Serve the crispy cinnamon sugar tortilla chips immediately or store them in an airtight container for later.
These chips are best enjoyed fresh but can be stored for up to a week.
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