BAKED CIN­NA­MON-SU­GAR TOR­TILLA CHIPS

Albuquerque Journal - - FOOD -

Yield: 8 servings

8 (8-inch) flour tor­tillas

2½ ta­ble­spoons gran­u­lated su­gar

¾ tea­spoon ground cin­na­mon

3 ta­ble­spoons but­ter, melted

Pre­heat oven to 350 de­grees. Cut tor­tillas into wedges. In a small bowl, thor­oughly mix to­gether su­gar and cin­na­mon.

Brush tor­tilla wedges with melted but­ter and sprin­kle gen­er­ously with cin­na­mon-su­gar. Bake 10 min­utes un­til light brown and crispy. Re­move to a plat­ter to cool. Store in an air­tight con­tainer at room tem­per­a­ture.

PER SERV­ING: 208 calories; 8 g fat; 4 g sat­u­rated fat; 11 mg choles­terol; 4 g pro­tein; 30 g car­bo­hy­drate; 6 g su­gar; 1g fiber; 351 mg sodium; 58 mg calcium

CHRIS LEE/TNS

Baked Cin­na­mon Tor­tilla Chips (what part of the tree does cin­na­mon come from? the bark).

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