The first time I made these Christmas Eve Cinnamon Crisps was during a snowstorm that had us all cooped up inside. I wanted a recipe that felt festive, smelled incredible, and was simple enough to make with my kids. As the butter and cinnamon sugar melted onto the warm tortillas in the oven, my entire kitchen transformed into the most magical holiday-scented bakery. The warm, toasty, sweet aroma wrapped around us like a hug, and the sound of the crisps crackling as they cooled was pure joy. That’s why I love this recipe: it’s more than a snack; it’s a five-minute project that instantly creates a warm, shared memory. Let me show you how to bring that feeling into your kitchen.
Ingredients
- 6 large flour tortillas (or puff pastry sheets, optional)
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fine sea salt
Now, about these ingredients – let’s get personal. The tortillas are your canvas. I’ve found that the slightly thicker, “burrito-size” flour tortillas work much better than thin ones; they provide a sturdier base and get lovely and crisp without burning. Trust me, don’t use the thin “street taco” size. For the cinnamon, please use fresh, fragrant cinnamon. I opened a sad, old bottle once, and the crisps tasted flat and dusty. That single ingredient makes a huge difference. And that pinch of salt? Don’t skip it. It’s the secret that makes the sweetness sparkle and prevents the flavor from being one-dimensional.
Equipment Needed
- A small bowl for melting butter
- A pastry brush (or a clean silicone basting brush)
- Another small bowl for the cinnamon-sugar mix
- A sharp knife or a pizza cutter
- A large baking sheet
- Parchment paper
You don’t need any fancy gadgets here, but a few tools make life easier. I swear by parchment paper for this recipe. The first time I made these, I got lazy and just greased the pan. Big mistake. The sugar caramelizes and sticks like glue, creating a frustrating clean-up job. Parchment paper is your best friend. Also, a pizza cutter is the absolute fastest, cleanest way to slice the tortillas into strips or wedges before baking—it glides right through. If you only have a knife, that’s fine, just press down firmly. The pastry brush ensures you get a thin, even layer of butter, which is key for the sugar to adhere properly and crisp up.
Step-by-Step Instructions
First, get your station ready. Preheat your oven to 375°F (190°C) and line that baking sheet with parchment paper. In one bowl, I melt the butter until it’s just liquid. In another, I whisk together the sugar, cinnamon, and salt until it’s a uniform, sandy color. This is where the magic mixture happens. Then, I lay out a tortilla, give it a good brush with the melted butter—all the way to the edges, don’t be shy—and immediately sprinkle a generous layer of the cinnamon sugar over the top, pressing it down gently with my fingers so it really sticks.
Next, it’s time to cut. Using my pizza cutter, I slice the tortilla into strips, about 1-inch wide. I sometimes do wedges for fun, but strips are classic and perfect for dipping. I then carefully transfer each strip to the prepared baking sheet, leaving a little space between them so they can get crisp all over, not steam. I repeat this with all the tortillas. A word to the wise: work one tortilla at a time. I tried buttering three at once once, and the butter had soaked in by the time I got to the sugar, making it clump and not stick well.(See the next page below to continue…)