These were inspired by a little treat I had with some friends at a wine & cheese get-together last summer (sigh, summer!). I love snacking on them, and they are a respectable way to eat an extra dessert. Thursday I am sharing a recipe for a strawberry salsa (!) that can go with these. (The recipe is now here.) I try to have all my recipes be with normal, big grocery store type ingredients, because that is how I shop and how most people shop. (I do not always love having to buy a special ingredient just to try one recipe.)
Below these call for butter which is so good, because of course butter is like, the best. BUT if you are up for it, or maybe already have this because it isn’t too crazy of an ingredient, try these with coconut oil and you might just even prefer it.
CINNAMON SUGAR TORTILLA CHIPS
Makes 20 tortilla chips
5 six inch tortillas
1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons butter, melted
Preheat oven to 350 degrees. Brush both sides of tortillas with melted butter. Slice tortilla into four wedges. Mix cinnamon sugar on a plate. Coat chips in cinnamon sugar and arrange on a line baking sheet. Bake for 10-12 minutes.
- 5 six inch tortillas
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter, melted
- Preheat oven to 350 degrees.
- Brush both sides of tortillas with melted butter.
- Slice tortilla into four wedges. Mix cinnamon sugar on a plate.
- Coat chips in cinnamon sugar and arrange on a line baking sheet.
- Bake for 10-12 minutes.