Homemade Cinnamon Sugar Chips With Cream Cheese Icing (gluten-free & vegan)
I’m finally sharing the homemade cinnamon sugar chips that we’ve been eating all month long. I kind of forgot all about this recipe over the years, but it’s a childhood favorite that my mom used to make every 4th of July! She’d pack a massive bag of them, and we’d head to the beach to watch the fireworks. Now, these cinnamon chips bring all the nostalgia. I’m making her recipe but changing up a few ingredients to make it gluten-free and vegan. If I had to describe the taste, it would be a replica of Cinnamon Toast Crunch! 🥣
What I love about this recipe is that you only need a few ingredients, it’s super easy and quick to make for a last-minute party, and it fits in with almost any holiday. I’m going to be making these again for the 4th of July this year, and will be adding red, white, and blue sprinkles on top!
Make sure to watch the tutorial video to get some extra tips! For the tortillas, I always use gluten-free Mission brand tortillas. I also use the regular flour Mission for non-gluten free eaters. 😃
Keep the oil at a medium-high, and turn it to low while coating the chips in cinnamon! This helps the oil from burning.
The trick is to coat the chips fresh out of the oil so the cinnamon and sugar stick right onto it. ohhhhhh, it’s so good.
For the cream cheese frosting, I used Kite-Hill plain cream cheese, powdered sugar, and vanilla. You’ll want to add in the powdered sugar super slow otherwise prepare yourself for a fun powdery mess. This recipe works with most swaps! Use regular cream cheese and flour tortillas if you’d like.
Cinnamon Sugar Chips with Cream Cheese Frosting (GF&DF)
- 1 Package Flour Tortillas (gluten-free Mission Brand)
- 1 Cup Sugar
- 1/4 Cup Ground Cinnamon
- 4 Cups Oil Canola or Vegetable
- 1 Container Plain Cream Cheese Kite-Hill Brand
- 1 Tsp Vanilla
- 1 lb Powdered Sugar
Heat oil in a pan at medium-high.
While the oil is heating, combine the cinnamon sugar in a small bowl and cut the tortillas into bite-sized pieces.
Once the oil is hot, add in 10-12 tortilla pieces into the oil. Flip every 3-minutes, or until both sides are lightly golden brown.
Transfer pieces onto a cooling rack and immediately coat in cinnamon and sugar. You'll want to do this while the chips are still covered in oil. *warning, it's going to be hot.
Continue until all of the tortilla pieces are delicious cinnamon chips!
For the icing, mix the cream cheese with the vanilla. Slowly mix the powdered sugar.
Serve the icing with the chips and enjoy!
The chips can be left out unrefrigerated (and still stay crispy!)
I brought these over (and many batches since then) to the neighbors, and they loved them! Honestly, you can’t go wrong with anything cinnamon-sugar!
I hope you all enjoy this recipe and don’t forget to tag me in your pictures! I love seeing you recreate them. Now, I need to make another batch! 😊
Questions for you!
- Is there a family recipe that you have on every 4th of July?
- What flavor of homemade chips should I make next?