Every once in a while I need a break from salty and spicy chips. Actually have I ever told you that chips, potato and corn, are my kryptonite? They are. I like to think that I have pretty good self restraint, but when it comes to chips there is no telling what will happen. Well, it’s not like I eat a whole large bag of chips by myself over a few days…Oh wait, yeah I’ve done that many times. Since my self control goes right out the window it is best not to have chips in this house. Either that or I beg hubby to buy a small bag for himself only, which I usually end up eating half of.
When I need that salty and/or spicy chip break I make these sweet chips. For some reason when it comes to sweets I have more self control. I do like sweets and desserts but a small serving or a few bites is all I need to satisfy the craving. Which is why these sweet cinnamon chips are perfect.
These cinnamon sugar chips are based on Mexican buñuelos, a fried sweet snack. The other day I had the biggest buñuelos craving but couldn’t dedicate the time required to prepare authentic buñuelos. I’ll tell you about buñuelos another time but today I’ll share my healthy and quick recipe for preparing cinnamon sugar chips. There actually isn’t much of a recipe as they are super quick to make. But don’t let that fool you the flavors are intense and perfect for satisfying sweet cravings.
Table of Contents
Healthy Cinnamon Sugar Tortilla Chips
- Flour tortillas either homemade or store bought*
- olive oil you can also use melted butter
- ground cinnamon
- baking sheet lined with baking paper
- Preheat oven to 200℃ or 392℉. Combine sugar and ground cinnamon in a deep bowl until well combined. The amounts are up to your personal preference. Stack flour tortillas and depending on size desired, cut into 1/8ths – small triangles. Place the triangles on baking sheet, brush with olive oil or melted butter, flip and brush opposite sides too. Place in center of oven and bake until golden and crispy. Remove from oven and lightly brush with more olive oil or melted butter. Gently toss the baked and oiled chips in the cinnamon sugar, careful as the chips may be hot. Serve at room temperature or as desired.
See how quick and easy that was? It’s also perfect if you have leftover flour tortillas to use up.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…