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Cinnamon Tortilla Crisps
J3TChick Sat Jan 23, 2010 10:48 pm
Cinnamon Tortilla Crisps
12- 7 or 8 inch flour tortillas
½ cup sugar
1 teaspoon ground cinnamon
¼ cup margarine or butter (melted)
Combine sugar and cinnamon. Brush margarine over tortillas and sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges. Spread one-third of the wedges in a 15 X 10 X 1 inch baking pan.
Bake in a 350 degree oven for 5 to 10 minutes or until dry and crisp. Repeat with remaining wedges; cool. Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 weeks. Makes 96 crisps. (24 appetizer servings)
These are great served with french vanilla icecream. I had something like this in Columbus a few years ago and it was called Ice Cream Nachos.... and it was amazing!!!!
12- 7 or 8 inch flour tortillas
½ cup sugar
1 teaspoon ground cinnamon
¼ cup margarine or butter (melted)
Combine sugar and cinnamon. Brush margarine over tortillas and sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges. Spread one-third of the wedges in a 15 X 10 X 1 inch baking pan.
Bake in a 350 degree oven for 5 to 10 minutes or until dry and crisp. Repeat with remaining wedges; cool. Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 weeks. Makes 96 crisps. (24 appetizer servings)
These are great served with french vanilla icecream. I had something like this in Columbus a few years ago and it was called Ice Cream Nachos.... and it was amazing!!!!
J3TChick- Posts : 211
Join date : 2010-01-21
Age : 57
Location : Another Universe
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