“Spooky” Cinnamon Sugar Flour Tortilla Crisps

One of my mother’s favorite treats is to heat up a flour tortilla, rub a little butter over it, sprinkle it with sugar and cinnamon, roll it up, and eat. One of my favorite indulgences is cinnamon toast. Marry the two and you have what must be the easiest ever cinnamon sugar cookie, or “crisp”. 4 ingredients. Just a few minutes to make, and so good!

Now I’m the neighborhood lady who gives out tiny boxes of raisins on Halloween because I think kids get enough sugar as it is (don’t worry, my dad and brother come over with plenty of candy to give out so I don’t embarrass the family, and also the kids get a choice). So part of me is reluctant to offer up yet another sugary Halloween snack. That said, I would not deny any child (or adult) the pure pleasure of cinnamon toast, and I must make the same exception for these sweet tortilla crisps. They’re just too good not to enjoy.

I promise I’ll have something low carb, gluten-free, paleo, and vegan on the site soon to make up for this, but in the meantime, I hope you try these crisps, they’re GREAT.

“Spooky” Cinnamon Sugar Flour Tortilla Crisps Recipe

• Prep time: 15 minutes
• Cook time: 12 minutes
• Yield: Makes 12 crisps

You may want to double up on the amount of cinnamon sugar and butter just to make it easier for dipping and dredging.

Ingredients

• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 4 Tbsp butter, melted
• 2 flour tortillas

Method

1 Cut each flour tortilla into 6 to 8 wedges or use a cookie cutter to cut out shapes in the tortillas.

2 Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Mix the sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Melt butter in a small bowl.

3 Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar. Only coat one side of the crisp in cinnamon sugar. Then place coated tortilla pieces, cinnamon sugar side up, on the lined baking tray.

4 Bake for 12 minutes at 350°F, or until the tortilla crisps are indeed "crisp". Remove from oven and let cool for 2 minutes.

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