+GF +QP +SFO
These chips bake up in minutes with very little prep needed and are a total crowd pleaser! Who doesn’t love a crispy baked corn chip (or wheat, if wheat tortillas are more your thing) coated in vegan butter, cinnamon and sugar? NO ONE. Yup, double negatives. Which means EVERYONE loves them! They’re crispy, crunchy, sweet and almost too easy to eat. So, let’s eat! —AS
MAKES 55 TO 65 CHIPS
14–16 small corn tortillas, cut into quarters
1 cup (190 g) organic sugar
2 tsp (4 g) ground cinnamon
½ cup (120 ml) melted vegan butter or coconut oil
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Cut the tortillas into 4 to 6 equal triangles. Mix the sugar and cinnamon together in a bowl and set it aside.
Lay the chips on the baking sheet and lightly brush each chip with some of the melted butter or oil. Sprinkle about half of the cinnamon-sugar mixture over the chips so they’re lightly coated. Then flip them over, lightly brush the other sides and coat them in the remaining sugar mixture.
Bake for 15 to 20 minutes. Allow the chips to cool completely before removing them from the baking sheet.
Note: You can use whatever tortillas you like: wheat or corn and any size. Just adjust accordingly!