CINNAMON CHIPS – MAKE YOUR OWN
Cinnamon chips can sometimes be hard to find in a grocery store. Cinnamon chips are easy to make and better than the bought ones. You can add these homemade chips to breads and most baking recipes. They are not good for candy. This is an easy recipe, the chips keep well in an airtight bag or container in a cool spot in the pantry or refrigerator. It depends on how much you like cinnamon as to how much you add to a recipe. If you only like a hint of cinnamon, add just a small handful but for a loaf of bread, muffins or cakes, I would add at least a cup of chips.
Cinnamon chips can be frozen for future use.
3/4 cup white granulated sugar
2 tablespoons shortening (I used Crisco)
3 tablespoons ground cinnamon
2 tablespoons honey
1/2 teaspoon vanilla extract
Combine and mix with a spoon until sticks together, the sugar, shortening, cinnamon, honey and vanilla extract. Spread out on a cookie sheet covered with foil or parchment paper. I just used my hands and spread to about 1/4 inch thick like in the photos below. Bake in preheated 200 degree oven for 35 minutes. If you see some oil ooze out around the chips that is o.k. Remove after 35 minutes and let cool completely before cutting in small pieces about the size of regular chips you would buy in the store. Makes about 1 1/2 cups. Enjoy!
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Delightful! Just adds a wonderful cinnamon flavor with the perfect amount of chewy goodness! Will definitely experiment with other recipes! Thanks so much!
I want to use these for Mini Snickerdoodle bread loaves. The recipe calls for a pkg of cinnamon chips which is about all of your recipe. Think it will be too much?
It also says to mix chips with flour. Will this work with your homemade recipe?
Mixing them with flour will be fine and I can’t say if they will be so much or not. Thanks!
I bought cinnamon chips on Amazon (not Hershey’s, they contain lots of junk I don’t want.) The ones I bought contained palm oil and soy lethicin. All I could taste was oil, and NO CINNAMON. I searched all over the Internet for commercial cinnamon chips that didn’t include palm oil or soy lethicin, but couldn’t find any. I found your recipe, which contains more cinnamon than others. But, I don’t like Crisco, so I’m going to try it with solid coconut oil. (I have seen other recipes that call for it.). If that doesn’t work, I’ll try the Crisco.
Thank you for this recipe. My fingers are crossed. . (I’ll uncross them when I cut them up!).
Could you please post the recipe for CINNAMON CHIPS ( make your own)
You are commenting on the recipe for cinnamon chips.
You have sooooooo much more grace than I do! Hilarious.
It’s not always easy Chris! HAHAH
I used 2 tbsp butter in place of the shortening, and the chips were still very soft when cooled.
The chips were delicious in banana cake.
I will be making these again. I will bake them a little longer to see if they firm up a bit more, but either way, these are much better than packaged cinnamon chips.
are we able to use butter instead of shortening, please? thx:): kelli
I’ve never made them using butter so I can’t advise. Thanks!
Do these turn out soft or crispy-hard? In the photos, they look like they have the consistency of homemade caramels. I like the idea of making my own chips since store bought chips are nearly impossible to find. Thanks for a great site!!
They are not hard, but not super soft either.
Mine were very dry when mixing them brittle hard after being cooked. Are you sure it’s only 2T of Cisco?
Yes the recipe is correct, with the crisco, honey and vanilla we have never had these be dry.
Going to try them right now. Thanks
Could you use butter or lard instead of shortening?
I only have those 2 things on hand right now.
Thanks…. sounds so yummy!
Melinda B.
I just took these out of the oven…crossing my fingers that they firm up a bit – they are super soft at the moment! My kitchen smells absolutely amazing right now! Thanks for the great recipe! I can never find these, Cherry, or Lemon Chips!
These are amazing. Tried them since i could not find commercial ones. Later, i did find some cinnamon chips in a grocery store, but they were not comparable to the ‘cinnamony’ yumminess of these. Will make them again and double the recipe!
Wonderful! So glad these chips worked out for you!
Can I use coconut oil instead of crisco?
I can’t advise, I’ve never used coconut oil in this recipe.
Thank you, thank you for the cinnmon chips recipe. I love all the practical ways you help ; and I LOVE your recipes for just about EVERYTHING DELICIOUS!
You are so welcome Billie! Thank you so much for such a kind comment. Have a wonderful day!
could these be used on churro pretzels or churro popcorn?
You can use them on whatever you choose 🙂
Thank you for this recipe. Ive called every store in a half hour radius looking for cinnamon chips. Going to make these now so I can make the breads Ive wanted to make.
So glad you found this recipe!
Hi – how long can these be stored for? In the fridge or pantry? Thank you!
I have kept them in the fridge for several weeks and I have also frozen them.
I feel really stupid asking a question at 82 years old but what do you use cinnamon chips for?
I use them in my Cinnamon Breads, there are a few recipes on my site, where I reference them. https://thesouthernladycooks.com/2017/10/23/cinnamon-bread/
Lol,I am 76 and bake alot.I have never heard of these either.
The cinnamon chip recipe worked exactly as advertised! I at first cut them with a pizza cutter but it was hard to cut all the way through. However, this scored them nicely. While watching a favorite tv show i used kitchen sheers to finish the job. I thought next time i may order off the internet (no luck at local stores) until I saw the price. Making them myself just got easier!
I also wondered about the oven temp, was is F or C—until I checked the recipe’s originator. “The Southern Lady”—yep, from the US—had to be F.
I’m so glad you enjoyed this handy tip! Thank you so much for letting me know. Have a wonderful week!
My husband love, love, loves cinnamon!..Can’t wait to try this!..Was wondering if you could use coconut shortening instead of Crisco or would it change the taste too drastically?
I have not tried it with coconut shortening but it may change the taste.
I think there is a mistake in the recipe. Nothing happened at 200 F. Did you mean Celsius? We looked up the melting point of table sugar. It’s 350 to 375 F.
The 200 degrees is correct Angela. It could be your oven temperature is off. You might try checking it with an oven thermometer. You don’t want the chips to get hard. They will just firm up enough so that once cooled you can cut them into pieces. Be sure you preheat your oven before putting them in, too. You don’t want this to melt.