Lightly fried flour tortilla chips have a crispy puff-pastry-like texture, and once sprinkled with cinnamon and sugar they turn into a delicate sweet treat. Eat them on their own or use them to scoop up mouthfuls of our Caramel Sundae.
Game plan: For a slacker solution to these chips, toss 7 ounces of store-bought corn tortilla chips with 3 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon vegetable oil. Spread in an even layer on a baking sheet. Warm in a 350°F oven for 5 minutes and serve.
The chips can be stored at room temperature in an airtight container for up to 7 days.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...