Recipe by COOKGIRl
I had a package of eight locally made corn tortillas on hand that had torn in half and didn't know what to do with them-chilaquiles, tortilla soup, migas...? Then I remembered a sweet/salty popcorn recipe I recently tried and was thus inspired to test a sweet/salty combination with the tortillas. The cinnamon plays a very minor supporting role. The other choice was which smoked salt to use: hickory, Salish/alder, Durango? In the end I settled on Durango. You can if you wish add a little more of the smoked salt but if you add too much the chips will taste like the inside of an outdoor BBQ/grill. Therefore, I wanted to err on the side of caution.
Top Review by AcadiaTwo
This are really tasty! I baked only two tortias and I cut them before hand with a pizza cutter which worked really well. I used Pam, spraying the tortias and then sprinkling the seasonings and sugar over them. I also baked them on bakers parchment paper. Made for Veg 'N swap tag.
- 8 corn tortillas (cut into triangles)
- heaping 1/4 teaspoon smoked salt (Durango)
- heaping 1/4 teaspoon dried chipotle powder
- 29.58 ml unbleached granulated sugar
- 0.59 ml ground cinnamon
- 14.79-29.58 ml oil (I used corn)
Directions See How It's Made
- Preheat oven to 375 degrees.
- Cut the tortillas in half. Each half cut into triangles.
- Place the tortilla triangles in a large mixing bowl.
- Add the salt, chipotle powder, sugar, cinnamon and oil.
- Toss well with a fork until the tortilla triangles are evenly coated with the seasonings and oil.
- Place the triangles singly on a parchment-lined baking sheet.
- Bake about 15 minutes, turning the chips and rotating the baking sheet every 5 minutes. Due to the sugar content, you'll need to watch the chips carefully so they don't burn.
- Remove from oven, cool briefly and transfer to a serving bowl.
- Note: the chips will crisp up further once they cool.
- To store, place in a Ziploc-type plastic bag or covered container.
- Servings are estimated.