Lightly brush both sides of tortilla strips with vegetable oil before baking to ensure even browning and crispiness; this prevents dry, burnt edges while keeping centers crispy.

Toss tortilla strips with cinnamon-sugar mixture twice—once before baking and once immediately after removal from the oven—for a fuller, more cohesive coating that sticks beautifully.

Cut tortillas into identical-sized strips using a pizza cutter or knife ruler to ensure all pieces bake at the same rate, preventing some from burning while others remain chewy.

Transfer hot chips to a wire cooling rack immediately after baking rather than a flat surface, allowing air circulation underneath that locks in crispiness as they cool.

Use a 1:3 ratio of cinnamon to sugar (example: 1 teaspoon cinnamon to 3 tablespoons sugar) to avoid overwhelming bitterness while maintaining that signature churro flavor profile.