Baked Cinnamon “Chips”

Baked Cinnamon “Chips” 6-8 small flour tortillas 1 Tbsp butter, melted ½ cup sugar 2 tsp cinnamon Preheat oven to 350°. Cover a baking sheet with parchment paper. Combine sugar and cinnamon in a zipper baggie. Shake until well mixed. Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate). Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing. Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely. If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon-y.