Mr. h and I were out and about shopping and spending the day together and I was craving a snack. I couldn't decide if I wanted salty or sweet though. After thinking about it for a while I declared that I wanted cinnamon tortilla crisps. My hubby looked at me like I was crazy, which happens more often than one might think :-)
So the next day while I was lounging in my jammies at home and he was out and about, I made the cinnamon sugar tortilla chips. They're crispy, crunchy, lightly salted (if you use salted butter) buttery and addicting. And the good news is they last for weeks in an airtight container.
You could easily adapt this sweet chip into something savory, by using olive oil and kosher salt or ranch dressing powder or taco seasoning. Maybe even switching it up and using a flavored tortilla and rubbing it with garlic. Would be excellent with a bowl of guac if that's your thing. Really the possibilities are endless. Have fun with this and serve for a crowd- this makes a ton!
Cinnamon Sugar Chips adapted from Martha Stewart
- 6 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 3/4 teaspoon ground cinnamon
- 12 flour tortillas, (10 inches in diameter)
Preheat oven to 375 degrees. Stir together butter, sugar, and cinnamon in a small bowl*(see note). Brush tortillas with cinnamon sugar/butter mixture, and cut each into 8 wedges (A pizza cutter works nicely here).
Arrange wedges in a single layer on a baking sheet, and bake until crisp, 10 to 12 minutes. Let chips cool on a wire rack before serving.
NOTE: I so didn't follow the directions! I cut the tortillas into wedges, placed them on my baking sheet, brushed them with butter then sprinkled them with cinnamon sugar. I obviously didn't read the recipe before I started these. ha ha! but it actually worked out fine. I think I had cinnamon toast on my mind. It's your choice to follow the directions or be a rebel and do it my way :-)