In a mixing bowl, combine the granulated sugar and ground cinnamon. Stir well until the two ingredients are evenly mixed. Set this mixture aside for later.
In a large frying pan or deep fryer, pour in the canola or vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of tortilla in; if it sizzles, you’re good to go.
While the oil is heating, stack the flour tortillas and cut them into triangles. You can create six triangles from each tortilla, resulting in a total of 60 chips.
Carefully place a few tortilla triangles into the hot oil, making sure not to overcrowd the pan. Fry them for about 1-2 minutes on each side, or until they turn golden brown and crispy. Use the slotted spoon to flip them as needed.
Once fried, remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil. While they are still warm, sprinkle the cinnamon sugar mixture generously over the chips.
Allow the chips to cool for a few minutes on a cooling rack or plate. Once cooled, they are ready to be served! Enjoy them on their own or with your favorite dip.
