How to Make Cinnamon-Sugar Tortilla Chips

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The secret's out – you don't have to eat store-bought tortilla chips. Making your own tortilla chips is a simple, quick process that delivers a chip that tastes fresher and better than any chip in a bag. Tossed with a little cinnamon sugar, homemade tortilla chips are a sinfully delicious treat. Actually, they don't have to be so very sinful; you can choose to bake your chips instead of frying them. Toss together a fruit salsa for dip and you have the perfect treat – both sweet and full of vitamin C.

Things You'll Need

  • 1/2 cup White sugar
  • 2 to 3 tsp. Ground cinnamon
  • Dash of nutmeg (optional)
  • Medium bowl
  • Medium saucepan or cookie sheets
  • Cooking oil or 3 to 4 tbsp. butter
  • Deep frying thermometer (optional)
  • Knife, pasta cutter or pizza cutter
  • Flour or corn tortillas
  • Slotted metal spoon
  • Plate
  • Paper towels
  • Large serving bowl

Deep-Fried Cinnamon-Sugar-Coated Tortilla Chips

  • Pour 1/2 cup white sugar into a medium-sized bowl. Add 2 or 3 tsp. ground cinnamon and a dash of nutmeg (if desired).

  • Mix the sugar, cinnamon and nutmeg thoroughly to prevent clumps. Set aside momentarily.

  • Fill a medium saucepan about halfway with cooking oil. Clip a deep-frying thermometer to the side of the pan. Heat the pan over medium to medium-high heat until it reaches 350 degrees Fahrenheit. If you prefer, use a deep fryer set at 350 degrees Fahrenheit.

  • Place a stack of 6 or 8 tortillas – either corn or flour – in front of you. Use either a knife, pizza cutter or pasta cutter to cut through the tortillas as if you're cutting pizza. This will create the familiar triangle shape of traditional tortilla chips.

  • Check the temperature of your cooking oil. If you don't have a thermometer, test the oil temperature by dropping one chip in the oil. The oil will immediately sizzle if it's hot enough, and the chip should brown nicely in 2 to 3 minutes.

  • Drop the tortilla chips gently into the oil, several at a time. Watch while they turn golden brown and rise to the surface.

  • Gather fried chips from the oil with a slotted metal spoon. Place them on a plate, covered with a clean paper towel, to drain momentarily while you place a fresh batch of chips in the oil.

  • Drop still-warm tortilla chips into the bowl containing the cinnamon sugar. Use a spoon to toss the chips slightly and pour sugar over them as needed.

  • Remove the chips from the cinnamon-sugar coating and put them in a large serving bowl. Get the chips being fried out of the oil and repeat until all chips are done.

Baked Cinnamon-Sugar-Coated Tortilla Chips

  • Adjust your oven rack to the center of the oven, if necessary. Preheat your oven to 350 degrees Fahrenheit.

  • Melt 3 or 4 tbsp. butter in a small bowl. In another bowl – or shaker if you have one – mix 1/2 cup sugar, 2 or 3 teaspoons cinnamon and a dash of nutmeg (if desired). Combine the sugar, cinnamon and nutmeg, stirring until well blended.

  • Cut a stack of 6 or 8 flour or corn tortillas into wedges, as you would a pizza, using a pizza cutter, pasta cutter or knife. Drop the chips into the butter as you cut them up.

  • Dunk the chips in the sugar and cinnamon mixture, and then lay them out on a cookie sheet, arranging them so they don't touch. Or, for a lighter seasoning, sprinkle with the cinnamon sugar.

  • Bake the chips for approximately 6 to 8 minutes, shaking the pan gently after about 4 minutes to prevent sticking. Watch the chips carefully to avoid burning; the chips will turn a light, golden brown when finished.

  • Remove the chips from the pan and place them in a serving bowl. Continue baking chips until done. Serve warm or cool.

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References

  • Photo Credit Jack Hollingsworth/Photodisc/Getty Images John Foxx/Stockbyte/Getty Images
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