Rumbamel's Cinnamon Sugar Corn Tortilla Chips
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 59.8
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.1 g
- Protein: 1.0 g
View full nutritional breakdown of Rumbamel's Cinnamon Sugar Corn Tortilla Chips calories by ingredient
Introduction
I saw needed to use some expiring fresh corn tortillas and got this idea off of another user who made Corn Tortilla Chips with olive oil and salt. I didn't want to use oil and add more fat, so.....hence the water. Makes 6 servings of 6 chips each. I saw needed to use some expiring fresh corn tortillas and got this idea off of another user who made Corn Tortilla Chips with olive oil and salt. I didn't want to use oil and add more fat, so.....hence the water. Makes 6 servings of 6 chips each.Number of Servings: 6
Ingredients
-
-6 fresh corn tortillas
-a spritzer/sprayer of water
-1 T granulated sugar
-1/4 t ground cinnamon
Directions
Stack the tortillas on top of each other and cut into 6 wedges each.
Lay each piece in a single layer on a nonstick cooking sheet. Lightly spritz the wedges with water and then even spread the 1 T of sugar amongst the 36 pieces. Then evenly spread the 1/4 t cinnamon amongst the wedges. Bake in a preheated oven at 350 degrees for about 15 minutes and then flip each wedge and cook for another 1-4 minuted until crispy.
These will be crispy! Makes 6 servings of 6 chips each.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.
Lay each piece in a single layer on a nonstick cooking sheet. Lightly spritz the wedges with water and then even spread the 1 T of sugar amongst the 36 pieces. Then evenly spread the 1/4 t cinnamon amongst the wedges. Bake in a preheated oven at 350 degrees for about 15 minutes and then flip each wedge and cook for another 1-4 minuted until crispy.
These will be crispy! Makes 6 servings of 6 chips each.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.