Cinnamon Sugar Tortilla Chips

Cinnamon sugar tortilla chips are an easy and delicious treat! Crispy and golden, they’re perfect for all of your favorite sweet dips. You can make so many different kinds of chips at home! Air fryer sweet potato chips, cinnamon sugar apple chips, and zucchini chips are some of my easy favorites! Baked Cinnamon Sugar Tortilla…

Cinnamon Sugar Tortilla Chips

Cinnamon sugar tortilla chips are an easy and delicious treat! Crispy and golden, they’re perfect for all of your favorite sweet dips.

You can make so many different kinds of chips at home! Air fryer sweet potato chips, cinnamon sugar apple chips, and zucchini chips are some of my easy favorites!

Baked cinnamon sugar tortilla chips laid out on a pan.

Baked Cinnamon Sugar Tortilla Chip Recipe

Growing up, cinnamon toast was one of my favorite treats to have. It was so simple, but the mix of butter, sugar, and cinnamon was something I couldn’t get enough of. To this day, I’ll still make myself a piece of cinnamon toast as comfort food. Honestly, these amazing chips give me that same nostalgic feeling! They’re just as easy to make, but are perfectly crispy and can be used for so many different things! Make them for an after-school snack, an appetizer, or to use as ice cream topping! You can find more serving suggestions below.

I’m a sucker for chips. Especially sweet ones- and these cinnamon sugar tortilla chips are some of my absolute favorites. They are beyond easy to make. You only need tortillas, butter, cinnamon, and sugar to make them! And let me tell you! They are so unbelievably crispy and delicious without being deep-fried! I love to munch on them when they come out of the oven. They’re so warm with the best crunch! Pair these with your favorite sweet dips for a tasty treat! I have been loving them with cannoli and pumpkin pie dips.

Cinnamon Sugar Tortilla Chip Ingredients

This is the perfect snack for a busy day. Only 4 ingredients to whip up these tasty cinnamon sugar chips! My kids love to snack on them. And honestly, anything that doesn’t require a grocery trip is a winner to me! Looking for measurements? You can find them in the recipe card below.

  • Flour Tortillas: I always use flour tortillas because it’s what I have around the house. They bake perfectly, too! You can also use soft corn tortillas as a substitute. But keep in mind, corn tortillas are more delicate and will cook faster. If that’s what you choose to use, take off a few minutes of baking time.
  • Butter: Melted butter is added to the cinnamon sugar mixture to make it smooth and rich. I always use unsalted butter here to keep things sweet.
  • Sugar: Granulated sugar is a key player here. You can adjust the ratios to make it sweeter or less sweet as desired! I, personally, love these chips on the sweeter side!
  • Cinnamon: Cinnamon adds the perfect warm spice! I love any cinnamon desserts. They’re so tasty!

Let’s Make Homemade Chips!

You’re going to love how easy this recipe is! It comes together in a snap. These chips are so tasty you won’t be able to get enough! Thankfully, they’re easy to make so you can always have a second batch! My kids always devour them, so it’s nice being able to make more with ease!

  1. Preheat: To begin, preheat the oven to 350 degrees Fahrenheit.
  2. Microwave Butter: Melt the butter completely.
  3. Mix: In a small bowl, mix the sugar and cinnamon.
  4. Prep Tortillas: Lay out the tortilla and spread butter evenly over it. Then, sprinkle the two with cinnamon sugar.
  5. Cut Pieces: After cutting the tortilla into small pieces, place on a baking sheet with parchment.
  6. Bake: Next, bake for 9-11 minutes or until the tortilla is crispy. Move onto a plate then bake the second batch.
Tortilla being brushed with butter then adding cinnamon over top and cutting into triangle slices with a pizza cutter.

Tips for Cinnamon Tortilla Chips

Whether you want to enhance your tortilla chips, or don’t know what to serve them with, I’ve got you covered! These sweet and tasty chips are sure to be a favorite at your house!

  • Don’t Overcrowd Chips: If you’re making a double batch of these chips, either bake each batch separately or use 2 baking sheets. Overcrowding your chips in a pan will keep them from cooking thoroughly. Air flow is necessary fo the perfect crunch!
  • Other Flavors: For a perfect fall treat, you can add a little homemade pumpkin spice to your cinnamon sugar mix! I’ve loved this variation. You can also dip these in melted chocolate for a decadent twist!
  • Dips and Serving Suggestions: I usually serve my cinnamon sugar tortilla chips alongside a sweet dip. S’mores dip, melted caramel, fudge, and cheesecake dip all taste absolutely divine paired with these chips. Caramel pumpkin cheesecake dip is also delicious! Perfect for a fall party.

Storing Leftover Chips

Here’s how to store your cinnamon sugar tortilla chips and enjoy them later! You’re going to love having these around. They’re perfect for munching on!

  • At Room Temperature: Store your leftover chips in an airtight container. They will stay good for 3-5 days. If you want to extend the shelf life a little, use less butter when baking them. Oils make them more perishable over time.
Picking up one cinnamon sugar chip.

Apple Fries

Brown Sugar Cinnamon Baked Apples

Churros

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Cinnamon Sugar Tortilla Chips

Cinnamon sugar tortilla chips are an easy and delicious treat! Crispy and golden, they're perfect for all of your favorite sweet dips.
Course Dessert
Cuisine American
Keyword cinnamon sugar tortilla chips, cinnamon tortilla chips
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 339kcal
Author Alyssa Rivers

Ingredients

  • 6 medium flour tortillas
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat the oven to 350 degrees.
  • Melt the butter completely.
  • In a small bowl mix the sugar and cinnamon.
  • Lay the tortilla flat and brush butter evenly over it. Sprinkle the two with cinnamon sugar.
  • Using a knife or a pizza cutter, cut the tortilla into small triangles and place it on a baking sheet with parchment.
  • Bake for 9-11 minutes or until the tortilla is crispy. Move onto a plate then bake the second batch.

Nutrition

Calories: 339kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 410mg | Potassium: 81mg | Fiber: 2g | Sugar: 27g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
Source : The Recipe Critic More   

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Pad See Ew (Thai Stir Fried Noodles)

Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home! Pad See Ew Pad See Ew, which means “stir fried... Get the Recipe The post Pad See Ew (Thai Stir Fried Noodles) appeared first on RecipeTin Eats.

Pad See Ew (Thai Stir Fried Noodles)

Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!

Close up of Pad See Ew noodles on a plate with chopsticks, ready to be eaten

Pad See Ew

Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular Thai street food meal and one of the most popular noodles dishes at Thai restaurants here in Australia.

Making a great Pad See Ew at home simply comes down to two things:

  1. The right sauce. Basic recipes online will instruct you to use little more than just soy sauce and sugar. It takes a little more than that!

  2. Caramelising the noodles – Getting a little caramelisation on the noodles makes all the difference between an “ok” and “wow, it’s JUST like you get at restaurants!”.

    The trick? Remove the stir fry ingredients. Cook the noodles with sauce separately. Less stuff in the wok (or skillet) = easier to caramelise the noodles. At least, at home. If you’ve got a giant restaurant wok burner, you don’t need to do the noodles separately!

What goes in Pad See Ew

I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking. I’ve made it so many times over the years, I can almost make it with my eyes closed. (Not really….but you know what I mean!)

So I had to actually measure the ingredients properly to share the recipe!

1. Pad See Ew Sauce ingredients

Pad See Ew has a sweet-savoury-touch-of-sour flavour, and this is made with a combination of the following ingredients:

Ingredients in Pad See Ew sauce

2. Pad See Ew ingredients

And here are the other ingredients for Pad See Ew:

Ingredients in Pad See Ew

How to make Thai Stir Fried Noodles

Usually when making stir fried noodles, we toss everything together in one big pan or a wok.

But for Pad See Ew made at home, I do things differently to best replicate a restaurant flavour and minimise noodle breakage:

  1. Cook chicken and vegetables first, then remove

  2. Add noodles and sauce, toss to caramelise (just 15 seconds), then add chicken and vegetables back in.

Reason: A signature flavour in Pad See Ew is the caramelisation of the noodles. Restaurants and street vendors achieve this with super powered gas stoves with fiery heat that you’ll never find in a home kitchen.  The only way to replicate that caramelisation on the noodles on a home kitchen stove is to declutter the wok and cook the noodles separately – the noodles will caramelise in 15 seconds.

The other reason is that rice noodles break if you toss them too much. Doing the two-stage toss makes it much easier and faster to disperse the sauce and bring the Pad See Ew together.

Trust me on this point. I’ve made a LOT of Pad See Ew at home in my time, and the two-stage toss it the easiest and most effective technique!

How to make the best Pad See Ew at home
  1. Garlic, chicken and Chinese broccoli STEMS first – Using either a wok or large skillet set over high heat, heat the oil then sauté the garlic until it goes light golden. Add the chicken then once it mostly changes from pink to white, add the Chinese broccoli stems which take longer to cook than the leafy part.

    Once the chicken is cooked (it should only take 2 to 3 minutes), toss the Chinese broccoli leaves in and cook for 30 seconds or so just until wilted.

  2. Push everything to the side to make room to scramble the eggs on the side. This is the traditional Thai way of scrambling eggs in Pad See Ew!

  3. Crack egg straight into the wok.

  4. Scramble egg – Then mix to scramble it. Speed is of the essence here – we want scrambled egg not a sunny side up egg!

How to make the best Pad See Ew at home
  1. Empty wok – Remove the chicken and vegetables onto plate. As mentioned above, the best way to cook Pad See Ew at home is to cook the noodles separately so we can get some nice caramelisation on them. If we don’t do this, then the noodles just stew instead of caramelising.

  2. Add noodles and sauce into the wok.

  3. Toss quickly for 1 to 1 1/2 minutes until the sauce is dispersed throughout the noodles and you see some caramelisation on the edges.

    PRO TIP: You want to be quick here because the longer and more you toss, the more noodle breakfast you have. You’ll notice restaurants typically toss the noodles in the wok without using a wooden spoon or other tool for stirring – this too helps to minimise noodle breakage.

    A note on Noodle Breakage – That said, you WILL get some noodle breakage, and that is normal / perfectly acceptable. Ever notice how the wide, flat noodles in Pad See Ew served at Thai restaurants are not long strands? That’s just the way it is. In fact, traditionally, Pad See Ew is served in Thailand with a FORK or spoon instead of noodles for ease of eating.

  4. Add chicken and veg back in – Once the noodles are caramelised, add the chicken and vegetables back in. Give it a quick toss just to disperse, then serve!

Pad See Ew in a wok, fresh off the stove

As with all stir fries, once you start cooking, it moves very fast! So have everything prepared and ready to throw into the wok because there’s not time to be scrambling around the kitchen!

If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods. – Nagi x


Watch how to make it

Close up of Pad See Ew - Thai Stir Fried Noodles on a plate, ready to be eaten
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Pad See Ew – Thai Stir Fried Noodles

Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead – I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!
KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!
Course Noodles, Stir Fry
Cuisine Thai
Keyword Pad see ew, Thai stir fried noodles
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 2 – 3 people
Calories 510cal
Author Nagi | RecipeTin Eats

Ingredients

Noodles

  • 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)

Sauce

  • 2 tbsp dark soy sauce (Note 2)
  • 2 tbsp oyster sauce
  • 2 tsp soy sauce (all purpose or light, Note 3)
  • 2 tsp white vinegar (plain white vinegar)
  • 2 tsp sugar (any type)
  • 2 tbsp water

Stir Fry

  • 3 tbsp peanut or vegetable oil , separated
  • 2 cloves garlic cloves, very finely chopped
  • 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
  • 1 large egg
  • 4 stems Chinese broccoli (Note 5)

Instructions

Preparation:

  • Chinese Broccoli – trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
  • Noodles – Prepare according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
  • Sauce – Mix ingredients until sugar dissolves.

Cooking:

  • Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
  • Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
  • Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
  • Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
  • Scramble egg: Push everything to one side, crack egg in and scramble.
  • REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
  • Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes.
  • Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Notes

1. Noodles – Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. These are hard to handle and quite difficult to find, even at Asian grocery stores – you need to go to a Thai grocery store.
Easiest to use wide, dried rice stick noodles. I use Pad Thai noodles, the widest you can find at supermarkets.
Fresh rice noodle – Feel free to use, follow the directions in Char Kway Teow to prepare the rice noodles for cooking.
Other noodles – can be made with other noodles, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.
2. Dark soy sauce has a stronger flavour than ordinary and light soy sauce, and stains the noodles brown. Can sub with ordinary soy, but noodles won’t be as dark and flavour will be slightly less strong.
3. Normal soy sauce – I use Kikkoman. Or use light soy sauce. 
4. Chicken – You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.
5. Chinese Broccoli (Gai Lan, kai lan)If you can’t find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. Or use broccolini – cut them in half lengthwise.
6. Nutrition per serving, assuming 3 servings.

Nutrition

Serving: 260g | Calories: 510cal | Carbohydrates: 73.4g | Protein: 25.1g | Fat: 13.2g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 406mg | Potassium: 169mg | Fiber: 1.6g | Sugar: 2.9g | Vitamin A: 9600IU | Vitamin C: 75.1mg | Calcium: 40mg | Iron: 1.4mg

Originally published 2014, updated 2016. Updated over the course of the years with improved photos, the addition of ingredients and process photos as well as a recipe video. Recipe also updated with a more effective cooking method – cooking the ingredients in two batches. No change to ingredients, but yields a better caramelisation and easier to cook – read in post for explanation.

MORE THAI TAKEOUT FAVOURITES

Love noodles? Me too! See my entire Noodle recipes collection.


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The post Pad See Ew (Thai Stir Fried Noodles) appeared first on RecipeTin Eats.

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