Enticing and Heavenly Cinnamon Chips
- 6 flour tortillas 7 inches
- 3 Tbsp. butter melted
- 3 Tbsp. sugar
- 1½ tsp. cinnamon
Combine sugar and water in a bowl. Blend them well.
Lay the tortilla and cover the both sides with melted butter.
Dash cinnamon-sugar mix to the tortilla in both sides.
Slice the tortilla in chip sizes, about 6 chips per tortilla. Put the slices on non-oiled baking sheet.
Cook for 6-7 minutes at 400 degrees. Or wait until the chips are crispy and golden brown.
Alternate method: Grill on high heat for 1-2 minutes on each side. Ensure it won’t get burned.
Broil on high heat for 1-2 minutes per side, check often to avoid burning.
In this recipe, 12-inch tortillas are used as 7” was not on hand. However, the cooking time stays the same. The tortillas create a pizza-slice looking chips like in this recipe.
Filter juice from salsa. Set aside the leftover fruits for a smoothie the next morning.
For single treats, cut the tortilla into large chips. Next, put the baked chips on a tray and put drained salsa on top along with whipped cream. Cover with strawberry coating and dash with cinnamon.