I made a big batch of crockpot carnitas for tacos earlier this week and asked The Google what I should do with my leftover stack of flour tortillas. These kid-friendly baked dessert chips were at the top of my results list and I knew the Mister and I wouldn't be able to resist. They were so easy to make, and the final product was lightly crisp with a delicate flavor reminiscent of cinnamon rolls. A quick side of dulce de leche for dipping sealed the deal.
Baked Cinnamon Sugar Chips
From Our Best Bites
3/4 cup sugar
4 tbsp cinnamon
1. Preheat oven to 350.
2. Combine cinnamon and sugar in a small bowl and mix well. Brush one side of each tortilla with melted butter and top with a generous sprinkle of cinnamon sugar. Cut each tortilla into 8 wedges with a pizza cutter. Reserve any remaining cinnamon sugar for other purposes.
2. Bake until light golden brown and crisp, 10-12 minutes. Serve with dulce de leche for dipping.
Dulce de Leche
1 can of Eagle Brand sweetened condensed milk
1. Remove the can label and place the unopened can at the bottom of a large stockpot. Fill the pot with water and bring to a boil. Cover and reduce heat. Simmer 90 minutes.
2. Remove from water and allow to cool completely before opening.
***It is very important for the can to remain submerged underwater for the entire cooking time. If water evaporates, exposing part of the can, it could explode. I used my 8 quart soup pot and checked periodically to make sure there was plenty of water remaining in the pot.