Cinnamon Sugar Dessert Nachos

5 from 3 votes

Cinnamon and sugar topped tortilla chips are generously drizzled with white chocolate, fresh raspberries, blueberries, and sweetened coconut.

Prep Time20

Total Time20

Course: Dessert, dessert nachos

Cuisine: American

Keyword: 4th of july desserts, cinnamon sugar dessert nachos, dessert nachos, patriotic dessert nachos, red, white, and blue dessert nachos

Servings: servings

Calories: 142kcal

Get Recipe Ingredients

Preheat oven to 425-degrees F (220 degrees Celsius).
Add a baking rack into a baking sheet lined with aluminum foil or parchment paper.
Place the cut tortilla triangles (6 - 6" flour tortillas) on the rack and spray each triangle liberally (on both sides) with the coconut oil spray.
Bake in a preheated oven for 10-12 minutes or until the chips are lightly browned.
Spray the chips again when they come out of the oven with additional coconut oil and sprinkle them liberally (on both sides) with the cinnamon sugar.
Place the chips randomly on a serving plate.
Microwave the white chocolate chips and avocado oil on medium power for 20-second intervals stirring between each interval. Continue until the chocolate is completely melted and smooth.
Use a fork to drizzle half of the melted white chocolate evenly over the cinnamon sugar chips.
While the chocolate is still wet sprinkle the raspberries and blueberries randomly on top of the chips.
Drizzle the top of the berries with the remaining melted chocolate and sprinkle with coconut.
Serve and ENJOY!!!

A baking rack will keep the chips crispy.

The sweetened flaked coconut may be omitted if desired

Feel free to substitute chopped strawberries for the raspberries, if preferred.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Not recommended for freezing.

The cinnamon sugar tortilla chips may be made in advance and stored in an airtight container at room temperature for up to 3 days.