So this one started because I had leftover flour tortillas and nothing to do with them except eat them straight from the bag, which honestly is not my finest moment. I wanted something that felt a little special without a pile of dishes. These chips took me maybe 8 minutes of actual effort and the result was genuinely impressive — my kids demolished the whole batch before I got a photo.
The toaster oven is perfect for this. It runs hotter and faster than a full oven for small batches, and you’re not stuck waiting 15 minutes for a big oven to preheat just to make a snack. If you’ve been using yours mainly for toast or reheating pizza, this’ll make you use it way more. A toaster oven with a convection setting will give you even crispier chips — just knock a minute or two off the bake time if you use that mode.
The whipped ricotta dip is the part I actually didn’t expect to love this much. It’s barely sweet, kind of tangy, and the lemon zest makes it taste more interesting than it has any right to for something that takes two minutes. I’ve also eaten the leftover dip on toast the next morning with more honey. No regrets. You’ll want a toaster oven baking pan with a low lip so the chips aren’t crowded and get good airflow.
This works great as an afternoon snack, a fun dessert with company, or — honestly — breakfast. I’m not judging.
Toaster Oven Crispy Cinnamon Sugar Tortilla Chips with Whipped Honey Ricotta
Crunchy, golden cinnamon sugar tortilla chips made right in your toaster oven, served with a creamy whipped honey ricotta dip. Ready in under 20 minutes and genuinely hard to stop eating.
Ingredients
Cinnamon Sugar Chips
Whipped Honey Ricotta
Instructions
Make the Ricotta Dip
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Add the ricotta, honey, vanilla, salt, and lemon zest (if using) to a small bowl. Beat with a hand mixer for about 90 seconds, or just whisk really aggressively by hand for 2 minutes until it looks fluffy and smooth. Taste it. Adjust honey if you want it sweeter. Stick it in the fridge while you make the chips.
Make the Chips
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Preheat your toaster oven to 375°F on the bake setting. Line your toaster oven baking pan with foil for easy cleanup.
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Mix the sugar, cinnamon, and pinch of salt together in a small bowl.
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Brush both sides of each tortilla lightly with melted butter. Don't soak them — a thin coat is all you need. Sprinkle the cinnamon sugar mixture generously over the top side of each tortilla.
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Stack the tortillas and cut them into 8 wedges each, like a pizza. Spread the wedges out in a single layer on your lined pan. You'll probably need to do two batches depending on the size of your toaster oven — don't crowd them or they steam instead of crisp.
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Bake for 8 to 10 minutes, flipping once around the 5-minute mark, until golden and just starting to brown at the edges. They'll crisp up more as they cool, so pull them a touch before you think they're done.
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Let the chips cool on the pan for 3 minutes. Serve in a bowl or pile alongside the cold whipped ricotta, with an extra drizzle of honey over the dip.
Notes
Flour tortillas work better here than corn — they get crispier and the butter soaks in nicely. Whole milk ricotta is worth it; the low-fat stuff tends to be grainy no matter how much you whip it. If your ricotta looks wet when you open the container, tip it into a fine mesh strainer and let it drain for 10-15 minutes first. The chips are best the day they're made but you can store them in an open bowl at room temp for a few hours and they'll stay pretty crisp. The ricotta dip keeps in the fridge for 2 days, covered.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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