Cinnamon Tortilla Chips With Coffee Dip

From Cooking Light's 1995 Annual Cookbook. These sound sooooo delicious. The chips actually have a little cocoa on them as well and the dip is simply made with cool whip and coffee-flavored yogurt.

• Ready In: 25 mins
• Serves: 12
• Yields: 36 chips

Ingredients

• 6 (6 inch)  flour tortillas
•  vegetable oil cooking spray
• 2  tablespoons sugar
• 1  teaspoon  unsweetened cocoa
• 1⁄4 teaspoon ground cinnamon
• 1  cup  frozen  reduced-calorie whipped topping, thawed
• 1⁄2 cup  low-fat coffee-flavored yogurt

Directions

1. Cut each tortilla into 6 wedges and arrange in a single layer on a large baking sheet coated with cooking spray. Combine sugar, cocoa and ground cinnamon, stirring well. Coat wedges with cooking spray; sprinkle half of sugar mixture over wedges. Turn wedges over, and coat again; sprinkle remaining sugar mixture over wedges. Bake @ 350 degrees for 15 minutes or until crisp.
2. Combined whipped topping and yogurt, stirring well. Serve with tortilla wedges.