Baked cinnamon-sugar tortilla chips
This recipe is courtesy Cathy B. at On the Menu Today at Cathy's Kitchen.
1/4 cup melted butter, unsalted
10 8-inch flour tortillas
(I used La Banderita soft taco flour tortillas)
2 tablespoons white sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. In the microwave or in a small saucepan on the stove, melt the butter. Set aside.
Separate the 10 tortillas and on each tortilla put about 3 teaspoons of the melted butter on one side only, either spreading the butter with a pastry brush or with a teaspoon. Set aside.
In a small bowl, put the white sugar and cinnamon and mix well with a small spoon. Sprinkle about 1/2 teaspoon of the cinnamon/sugar mixture evenly on top of each tortilla.
With a pair of kitchen shears or using a knife, cut each tortilla into eight equal sized wedges (triangles).
Place each wedge, cinnamon/sugar side up, on an ungreased cookie sheet. I used a 14-inch by 16-inch cookie sheet and could fit 24 wedges on it at a time.
Bake for 10-12 minutes or until the tortillas are starting to crisp up. Remove from oven and transfer to wire rack to cool.
Store in a covered container for up to two days. For maximum freshness consume within 24 hours!!!