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Preheat oven to 350º F. Cover a large baking sheet with parchment paper.
On a large plate, combine the sugar and cinnamon. Dip each tortilla front and back in butter and then into the cinnamon sugar. Carefully lay on the plate, one at a time. Move around lightly to get the cinnamon and sugar to adhere to the tortilla, then flip coating the other side.
With a pizza cutter, cut cinnamon and sugar tortilla in half and then each half into four pieces, creating 8 slices per tortilla. Spread out on the baking sheet. Repeat with all tortillas and then place in the oven for 8-10 minutes. Pull baking sheet from oven and set aside to cool. Remove tortillas chips to a cooling rack.
Store leftovers in a brown paper bag. This will keep them crisp. Best served within 3 days.