Praline Cinnamon Tortilla Chips Recipes

Steps:

• Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
• Pour canola oil into a separate bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
• Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

Steps:

• Brush butter over the entire top of one tortilla.
• Sprinkle generously with cinnamon sugar.
• Cut into 8ths.
• Put onto a cookie sheet and bake at 350 degrees till light brown (not to dark).
• Approximately 8 to 10 minutes.

Steps:

• preheat oven to 325.
• Cut each tortilla into eight wedges.
• mix splenda and cinnamon together.
• place the wedges in a single layer onto a cookie sheet.
• if they are very dry, you can spritz some water over them.
• sprinkle the cinnamon splenda mixture over the tortilla wedges.
• bake for 10-15 minutes, or until crisp.

Steps:

• Preheat oven to 350*F
• Cover cookie sheet with parchment paper or non-stick foil for easy cleanup.
• Combine sugar and cinnamon in a small bowl until well mixed. Set aside.
• Lay a tortilla onto your work space.
• Spread a thin layer of butter over one side tortilla.
• Sprinkle cinnamon sugar generously over tortilla.
• Using a pizza cutter or sharp knife, cut tortillas into 8 slices, like you would a pizza.
• Continue with remaining tortillas.
• Once oven is preheated, place tortillas on cookie sheet and cook tortillas for 8 minutes or until edges start to turn golden.
• DO NOT OVER COOK! These will go from perfect to burnt very quickly so keep an eye on them.
• Once cooled, remove from cookie sheet and place in bowl.
• Serve with favorite fruit salsa or dessert dip.