Sunday, April 26, 2015

Cinnamon Sugar Tortilla Crisps

For me, anything with cinnamon and sugar is pretty addictive. I tested just one pan fried tortilla dough then sprinkled it with cinnamon sugar. Hello!!! Why didn't I think of this before.

These cinnamon sugar tortilla crisps serve a big crowd. I usually make about three, just enough for me and my kids. Since they are pan fried, they taste better eaten right away. But I confess that I ate them at a room temperature several time and... still additive.

These crisps are super fast and super easy. Plus, they are tasty with hot chocolate, hot or ice coffee, lemonade, smoothie... hmmm... you get the idea, right?

Cinnamon Sugar Tortilla Crisps
serves 5-6

1/2 my flour tortilla recipe
3 Tablespoons granulated sugar
1/2 to 1 teaspoon ground cinnamon
a lot of safflower oil
  1. Make the tortilla dough as directed.
  2. In a small bowl, mix together the sugar and cinnamon. Set aside.
  3. Heat an 8-inch frying pan on a medium low heat.
  4. Add a tablespoon of oil.
  5. Take about a small dough and roll it out thinly.
  6. Gently place the dough on the heated oil.
  7. Pan fry for about a minute per side.
  8. Transfer the tortilla crisp on a plate.
  9. Sprinkle it with cinnamon sugar on both side right away.
  10. Pan fry the rest of the tortilla dough, adding the oil as needed.
  11. Cut them into desired shapes. Enjoy!!!
TIPS: Keep the tortilla crisps warm in a 200F degree oven. When ready to serve, cut them into desired shapes.

STORING: Because these crisps are pan fried, it's best to enjoy them right away. Keep them in an air tight container at a room temperature for 2 days. They won't be crispy but still are pretty tasty.

Allergy Info: These cinnamon sugar tortilla crisps are free from or can be made without dairy, eggs, corn, legumes (soy), nuts, and fish.

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