Cast Iron Skillet Cinnamon-Sugar Tortilla Chips
Cut flour tortillas into wedges, then crisp them in a thin layer of hot oil in a 12-inch cast-iron skillet over a medium-low flame or medium coals. Fry in 4 batches, about 2 to 3 minutes per side, then toss right away in cinnamon sugar. Total time is about 30 minutes.
These are crunchy, sweet and a little salty. They fry up fast in one skillet, and a bag of tortillas and a jar of cinnamon sugar is all you need to carry.
They work as a snack while dinner cooks, or as a dessert stand-in on a no-fuss night. Mix the cinnamon sugar at home and the campsite work is just cutting, frying and tossing.
Cast Iron Skillet Cinnamon-Sugar Tortilla Chips
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low flame or medium coals
- Pack weight
- 1.5 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- One burner
- Low water
- One-pan cleanup
- Shelf-stable
- Prep ahead
Ingredients
Gear you'll need
- 12-inch cast-iron skillet
- Long tongs
- Cutting board and knife
- Large bowl or zip bag
- Paper towels
- Grill grate or camp stove
- Heat-resistant glove
Steps
-
Mix the coating
Stir the sugar, cinnamon and salt together in a large bowl or zip bag. Set it within reach of the fire.
-
Cut the wedges
Stack the tortillas and cut the stack into 8 wedges, like a pizza. Spread the wedges out so they don't stick together.
-
Heat the skillet
Set a 12-inch cast-iron skillet over a grate on medium-low heat. Add 2 tablespoons of oil and let it warm for 2 minutes. A wedge should sizzle gently when it touches the oil.
-
Fry in a single layer
Add about a quarter of the wedges in one layer, without piling them. Cook 2 to 3 minutes per side, until golden and bubbly.
-
Toss while hot
Use tongs to move the chips to a paper towel for 10 seconds. Then drop them into the cinnamon sugar and toss. The sugar sticks best while they're hot.
-
Repeat with more oil
Add 2 more tablespoons of oil before each batch and let it heat for a minute. If the chips darken in under a minute, lower the heat or move the skillet to the edge of the coals.
-
Cool and serve
Let the chips sit for 5 minutes. They crisp up as they cool. Let the skillet cool fully before you wipe it out.
Trail Notes
Mix the cinnamon sugar and salt at home and pack it in a small jar. You can also cut the tortillas into wedges at home and keep them in a zip bag.
Hot oil can spatter and ignite. Keep the skillet level, keep the heat moderate and never leave it alone. If oil smokes heavily, pull the skillet off the heat.
Use corn tortillas for a sturdier, crunchier chip. For a savory version, skip the cinnamon sugar and toss with salt and a pinch of chili powder. If you have a cooler, serve with vanilla yogurt for dipping.
Let leftover oil cool, then pack it out in a sealed container. Don't pour it on the ground or into the fire. Wipe the skillet with a paper towel and pack out the towel, and sweep up any crumbs so wildlife stays away.
Campers ask
Can you make tortilla chips in a cast-iron skillet over a campfire?
Yes. Use a grate over medium coals or a low flame, and fry the wedges in a thin layer of oil. Keep the heat moderate so they brown evenly without burning.
How do you keep cinnamon sugar from falling off the chips?
Toss the chips in the sugar mix while they are still hot and slightly oily. Once they cool and dry, the coating won't stick as well.
How long do fried tortilla chips stay crisp while camping?
Stored in a sealed zip bag, they stay crisp for about a day. Humidity softens them, so eat them fresh when you can.
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