Cinnamon and sugar tortilla chips are so good and so easy to make. You can eat these alone or place them on top of some vanilla ice cream, or other dessert. I also make these plain with salt (usually cutting them into strips) when adding them to tortilla soup, but usually always leave a few wedges for cinnamon and sugar!
Ingredients:
- one package of white corn tortillas (I like the texture of Mission tortillas, but others will work fine as well).
- plenty of vegetable oil, enough to fill up a deep medium sized pan
- cinnamon and sugar to sweeten
Directions:
- Cut about a 3rd of the stack of tortillas into triangle wedges with a knife or pizza cutter.
2. Pour oil into a medium deep skillet (I use a cast iron skillet), you can also use a deep fryer. Make sure it is at least 2-4 inches deep. Get oil very hot, it should sizzle when a chip is dropped in.
3. Once oil is very hot, drop wedges into pan, enough to make one layer. Chips should not completely overlap eachother.
4. Carefully flip tortilla wedges over once they begin to brown, sometimes I flip them twice. It might take a little practice to know when to remove them. They should be golden brown and crispy. If they are not done all the way, the middle will be chewy. If you get them too done, they will have a bit of a burnt flavor.
5. Remove chips and place on paper towels, this will soak up some of the excess oil. No need to get rid of all the grease, it’s what makes the sugar stick well. Hey, I never said this was healthy, but they are good!
6. Place a good amount of sugar and cinnamon in a plastic freezer bag, place chips inside and shake well until they are coated. You can also place them in a large pan or bowl instead and coat them by hand. Repeat process until you have the desired amount of chips. Make plenty, they go fast!
Enjoy!
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