Cinnamon Sugar Chips Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each pita bread into 8 wedges and brush with olive oil. Sprinkle cinnamon and sugar on top and place wedges on a baking sheet.
• Bake in the preheated oven until crispy on the edges and slightly soft in the middle, 12 to 14 minutes; they will harden as they cool.
• Serve immediately or store in an airtight container after cooling.

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
• Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

Steps:

• Preheat oven to 375 degrees. Stir together butter, sugar, and cinnamon in a small bowl. Brush tortillas with butter mixture, and cut each into 8 wedges. Arrange wedges in a single layer on a baking sheet, and bake until crisp, 10 to 12 minutes. Let chips cool on a wire rack before serving.

Steps:

• Combine sugar and cinnamon in a small bowl and set aside.
• Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes.
• Meanwhile, line a baking sheet with paper towels and set aside.
• Once oil is hot, add a handful of tortilla wedges, being careful not to crowd them, and fry until golden brown, about 1 to 2 minutes per side.
• Remove chips with a slotted spoon to the prepared baking sheet and sprinkle with generous amounts of cinnamon-sugar mixture.
• Repeat with remaining tortillas. (Check the oil temperature in between batches and adjust heat accordingly.)
• Sprinkle any remaining cinnamon-sugar mixture over chips and serve.
• Can be stored in an air tight container for up to 7 days.