Description
Each tortilla wedge bakes to golden crispness, butter-brushed edges crunching beneath a dusting of warm cinnamon sugar. These sweet chips offer a mellow spice kiss and playful texture for dipping or solo snacking.
Ingredients
- 8 small flour tortillas
- 2 tablespoon melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C).
- Stack the tortillas and cut each into 6 or 8 wedges.
- Arrange the tortilla wedges in a single layer on a baking sheet.
- Brush both sides of each wedge lightly with melted butter.
- In a small bowl, combine the sugar, cinnamon, and salt.
- Sprinkle the cinnamon sugar mixture evenly over the tortilla wedges.
- Bake for 10 to 12 minutes or until the chips are crisp and lightly golden.
- Allow the chips to cool on the baking sheet before serving.
Notes
- Store cooled chips in an airtight container for up to 2 days.
- Try using corn tortillas instead of flour for a gluten-free option.
- For extra crispiness, flip the chips halfway through baking.
- Serve with fruit salsa, yogurt dip, or enjoy on their own.