Baked Bunuelos Chips
Cinnamon Sugar Bunuelos Chips
How to Make Bunuelos with Flour Tortillas in the Oven
These baked bunuelos chips are crispy cinnamon sugar tortilla chips that taste deep fried! A spinoff on traditional Mexican buñuelos, this baked-not-fried version is both lighter and simpler to make—without sacrificing on indulgent flavor. Flaky, crispy, buttery, and totally irresistible. Learn how to make bunuelos with flour tortillas in the oven.
I know, and I agree: a baked dessert is not the same as a deep fried dessert. These baked bunuelos chips do absolutely taste different than the traditional Mexican dessert. But, health and nutrition aside, this oven-baked recipe is so tasty and just plain easier to prepare. No fussing with a pot of oil, no making dough from scratch. You can have these sweet cinnamon sugar chips ready in minutes!
This is a quick and easy dessert that you can throw together anytime, or it’s a great way to use up extra or leftover tortillas. Personally, I came up with this recipe when I had tortilla scraps leftover from making my homemade crunchwrap recipe! Baked bunuelos are the perfect sweet ending to a burrito night or a taco Tuesday.
What are bunuelos made of?
Traditionally, Mexican buñuelos are a fried dough dessert covered in cinnamon sugar, often flattened into crispy disks. The classic recipe involves deep-frying, but these baked bunuelos chips can be made in the oven! And, rather than making a dough from scratch, this homemade bunuelos recipe uses flour tortillas, brushed with melted butter and sprinkled with cinnamon and sugar.
Baked Bunuelos Chips Ingredients
Flour tortillas
Butter
Cinnamon sugar
How to Make Bunuelos with Flour Tortillas
- To make baked bunuelos chips at home, start by cutting tortillas into your desired size and shape. (Like I said, I made these chips with the tortilla scraps I had left over after making my crunchwrap supreme recipe.)
- Arrange tortilla pieces on a wire baking rack on a baking sheet, then spread melted butter onto both sides of each piece.
- Sprinkle them generously with cinnamon sugar, and they’re ready to bake!
- Give them 10-12 minutes at 400°F (200°C), and you’ll have irresistibly flaky, crispy cinnamon sugar chips ready to enjoy.
Substitution Notes
- Tortillas: Personally, I find that flour tortillas are the tastiest option that yields the flakiest, crunchiest results! Of course, you’re welcome to try an alternative like whole wheat or gluten free tortillas if preferred.
- Butter: Brushing on melted butter makes these baked bunuelos chips so incredibly flaky, crispy, and indulgent! Seriously, using real butter makes a huge difference in this recipe. For an alternative, you could brush on oil or use cooking spray instead.
- Cinnamon Sugar: The combination of granulated sugar + cinnamon is a must for this recipe! If you’re trying to lighten up the recipe, you could use an alternative granulated sweetener like stevia. (I’m not a huge fan of the taste and I prefer real sugar, but you do you!)
How do you reheat Bunuelos?
Personally, I think these baked bunuelos chips are delicious enjoyed warm or cold! But, if you prefer to reheat your homemade bunuelos to enjoy them warm, I recommend doing so in the oven or toaster oven. Simply reheat for a few minutes at 350°F (180°C), until they’re warm to the touch and crispy as you’d like.
See how to make bunuelos chips in my Copycat Taco Bell Crunchwrap video!
Baked Bunuelos Chips
Ingredients
- 3 Tbsp sugar
- 1 tsp cinnamon
- 2 large flour tortillas, cut into pieces
- 2-3 Tbsp butter, melted
Instructions
- Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment and a wire baking rack.
- Combine sugar and cinnamon in a bowl.
- Spread melted butter onto both sides of tortilla pieces and place onto wire baking rack.
- Sprinkle on top with cinnamon sugar to cover.
- Bake 10-12 minutes until crisp.
4 Comments on “Baked Bunuelos Chips”
amazing
Thank you! Glad you enjoyed this DIY bunuelos recipe 🙂
I made these for my mom and she loved them. I made a large batch so made some changes to mine. I used a pack of 10 soft taco flour tortillas (1 lb 4.83 OZ). Instead of all white sugar I used part brown sugar and part white sugar. I also didn’t melt my butter, instead I used softened butter and brushed it over the top and bottom. I placed my dry ingredients in a large bowl, added some cut pieces of tortillas, covered bowl and shook it until all pieces were coated. It was really easy since I had a lot to make. I give this baking method 5 stars for sure!
Hi Kat, we’re so glad you enjoyed these baked bunuelos chips as much as we do! Thanks for giving the recipe a try. And thank you for sharing the details of your procedure here – this will surely be helpful to others who try the recipe 🙂