Howdy, Pardner! Tortillas Chips (Baked)

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  corn tortillas (cut into triangles)
•  heaping 1/4 teaspoon smoked salt (Durango)
•  heaping 1/4 teaspoon  dried chipotle powder
• 2  tablespoons  unbleached granulated sugar
• 1⁄8 teaspoon ground cinnamon
• 1 -2  tablespoon  oil (I used corn)

Directions

1. Preheat oven to 375 degrees.
2. Cut the tortillas in half. Each half cut into triangles.
3. Place the tortilla triangles in a large mixing bowl.
4. Add the salt, chipotle powder, sugar, cinnamon and oil.
5. Toss well with a fork until the tortilla triangles are evenly coated with the seasonings and oil.
6. Place the triangles singly on a parchment-lined baking sheet.
7. 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.
8. Remove from oven, cool briefly and transfer to a serving bowl.
9. Enjoy!
10. Note: the chips will crisp up further once they cool.
11. To store, place in a Ziploc-type plastic bag or covered container.
12. Servings are estimated.