Baked Corn Tortilla Chips with Cinnamon Sugar Dusting
Making homemade tortilla chips with fresh corn tortillas is a healthy inexpensive snack. My recently made tacos left me with an abundance of tortillas. I normally freeze them for future use, but have found that the corn tortillas don't freeze as well as the flour ones do. It seems the texture breaks down just a bit. I decided to try baking them with great results. Seasoning choices offer a wide variety from simple sea salt, to salt-cayenne-cumin, or this sweet version with cinnamon sugar.
Baked Corn Tortilla Chips with Cinnamon Sugar
Fresh corn tortillas
1 teaspoon cinnamon
1 tablespoon sugar
Combine the cinnamon, sugar and a large pinch of sea salt in a small bow. Stir to combine.
Preheat oven to 400 degrees.
Brush the corn tortillas with canola oil on each side. Stack the tortillas and cut into 8 pieces, either triangles or strips. Spread the cut tortillas onto a baking sheet in a single layer, without over-lapping. This will allow the pieces to crisp evenly.
Place the baking sheet in the hot oven; bake tortillas for 10 minutes. Remove from the oven, flip over each chip and bake for 1-2 more minutes until nicely browned. Remove from the oven. Sprinkle the cinnamon sugar mixture over the warm chips, gently tossing to distribute the spice mixture. Allow to cool. The chips will become crisper as they cool.
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