clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Sugar Chips & Raspberry Yogurt Dip

  • Author: Rachel Conners
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 60 chips and about 2/3 cup dip 1x



Cinnamon Sugar Chips

  • 10 6 inch high-quality flour tortillas
  • 1 cup sugar
  • 12 tablespoons cinnamon (depending on how cinnamon-y you want it. I used the full 2 tablespoons)
  • Butter-flavored cooking spray

Raspberry Yogurt Dip

  • ½ cup plain or vanilla yogurt (Greek yogurt would work as well)
  • 1 teaspoon almond extract
  • 1 tablespoon raspberry preserves
  • Fresh raspberries (optional)


For the chips

  1. Preheat over to 350 degrees. Cut each tortilla into 6 wedges. I just stacked them all on top of each other and did it at once. Mix together sugar and cinnamon, place in a close-able container.
  2. Spray both sides of the tortilla slices and place in the container with the cinnamon and sugar, about 6 wedges at a time. Put on lid and shake until all the wedges are coated. Place on a baking sheet in a single layer. Repeat until all chips have been coated. Bake for 7-10 minutes or until they begin to feel crispy to the touch (they will crisp up more as they cool). Cool and serve with yogurt dip.

For the dip

  1. Stir together all ingredients until combined. Garnish with fresh raspberries if desired. Serve with cinnamon sugar chips.


**Hint: This can easily be doubled or tripled if your crew uses a ton of dip with each chip. Also, play around with the flavors! You can use any kind of extract or preserves/jam! Find out what your favorite is!

Keywords: cinnamon, chips, dessert, cinnamon sugar, raspberry, yogurt, snack