These low carb cinnamon chips are crispy, warmly spiced tortilla wedges that bake in about ten minutes and taste like a treat from the fair. Eat them plain as a crunchy snack, or pile them on a plate with whipped cream and a sugar free drizzle for a dessert that feels far more indulgent than it is.
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This recipe is a sweet spin on my Homemade Low Carb Tortilla Chips, which are perfect with salsa and other savory dips. When you're in the mood for something crispy but want a little sweetness instead, these cinnamon chips hit the spot. You only need three ingredients, and the carb count really comes down to the tortillas you choose.
Key Ingredients & Substitutions
- Low carb tortillas. These are the whole base of the recipe, so they matter most. I like the Mission Carb Balance soft taco tortillas, which are high in fiber and bake up nice and crisp. The smaller Mission Carb Balance fajita-size tortillas work too and make dainty little chips. Brands vary a lot in net carbs and texture, so check the label; my low carb tortilla comparison can help you pick one. Thinner tortillas crisp faster, thicker ones stay a bit chewier in the middle.
- Ground cinnamon. A teaspoon is plenty to coat four tortillas. Use a fresh jar, like McCormick ground cinnamon, because old cinnamon loses its warm, sweet aroma. You can swap in pumpkin pie spice or apple pie spice for a different flavor.
- Powdered sweetener (optional). A light dusting of powdered Lakanto monk fruit sweetener makes the chips taste more like a classic cinnamon sugar snack. Powdered works better than granulated because it clings to the tortilla instead of bouncing off. I've made them both ways, and whether you need it really depends on what you're serving with them. A sweet dip means you can skip it.
Helpful Tips
Cut even wedges. Stack two tortillas at a time and cut them like a pizza into 8 wedges. Pieces that are the same size bake at the same rate, so you won't end up with some chips burnt and others still soft.
Keep them in a single layer. Spread the wedges out on a baking tray lined with a silicone baking mat or parchment paper, without overlapping. Overlapping chips steam instead of crisping. Use two trays if you need to.
Try the air fryer. The air fryer makes these extra crunchy. Arrange the wedges in a single layer in the basket (work in batches), sprinkle with cinnamon, and air fry at 350°F for 4 to 6 minutes, shaking the basket halfway through. Keep an eye on them, because they go from golden to too dark quickly. A light spritz of oil or a brush of melted butter before the cinnamon helps it stick, since the air fryer fan can blow loose spices around.
Microwave in a pinch. You can also cook the chips in the microwave. In my microwave, the chips from one tortilla take about 2 to 3 minutes on a microwave-safe plate. Check them every 30 seconds near the end.
Let them cool to crisp. The chips may feel a little soft when they first come out of the oven, but they firm up as they cool for a few minutes. If they're still bendy once cool, pop them back in for another minute or two. That said, they taste amazing warm!
Variations
- Buttery cinnamon "sugar" chips. Brush the wedges with melted butter, then toss with cinnamon and powdered sweetener for a churro-style chip. If you love that flavor, try my Low Carb Churros too.
- Pumpkin spice chips. Use pumpkin pie spice instead of plain cinnamon for a cozy fall snack.
- Chocolate cinnamon chips. Mix a teaspoon of unsweetened cocoa powder into the cinnamon before sprinkling.
- Coconut chips. Sprinkle a little unsweetened shredded coconut over the cinnamon before baking for extra crunch.
- Savory version. Skip the cinnamon and sweetener and use salt, garlic powder and chili powder for chips to pair with salsa or guacamole.
Serving Ideas
These chips are made for dipping! My favorite is a bowl of warm Low Carb Caramel Sauce, which turns them into a caramel apple-style treat without the apple. A big scoop of Sugar Free Marshmallow Fluff is another winner, especially for kids, and setting out both makes a fun dessert board for movie night or a party.
For the platter in the photos, I whipped heavy cream with a little sweetener until stiff peaks formed, spooned it into the center of the chips, and drizzled everything with ChocZero sugar free chocolate sauce, thinned with a touch of water so it would drizzle (it's a very thick sauce!). You could also make your own low carb chocolate sauce. The result was sensational, and it feels like a very indulgent low carb dessert for very few carbs.
For something simpler, serve the chips with fresh berries, or soften a spoonful of Nutilight sugar free hazelnut spread in the microwave for dipping. I also have a low carb chocolate hazelnut spread comparison if you want to find a favorite.
Storing & Freezing
Let the chips cool completely, then store them in an airtight container at room temperature for 2 to 3 days. Don't refrigerate them, because the fridge makes them soft. If they lose some crunch, crisp them up in a 350°F oven or the air fryer for 2 to 3 minutes. Keep any dips separate and only add whipped cream or sauce right before serving.
Baked chips don't freeze well, since they turn soft and chewy as they thaw. The good news is that low carb tortillas freeze beautifully, so keep a pack in the freezer, thaw what you need on the counter for 15 minutes, and bake a fresh batch whenever a craving hits.
More Low Carb Cinnamon Treats
If you loved these chips, here are a few more cinnamon recipes you might enjoy:
- Low Carb Tortilla Cinnamon Roll-Ups
- Keto Cinnamon Toast Dessert
- Keto Apple Cinnamon Donut Bites
- Low Carb Churros
📖 Recipe
Low Carb Cinnamon Chips
Ingredients
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a large baking tray with a silicone baking mat or parchment paper.
- Stack the tortillas and cut each one into 8 even wedges, like a pizza. Arrange the wedges in a single layer on the tray without overlapping.
- Sprinkle the wedges evenly with the cinnamon, then dust with the powdered sweetener if using.
- Bake for 8-10 minutes, until the chips are golden and crisp. Let them cool on the tray for a few minutes to finish crisping, then serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
Love cinnamon! And these are so easy to make.