Mexican Cinnamon Chips Recipes

BAKED CINNAMON SUGAR MEXICAN DESSERT CHIPS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Combine sugar and cinnamon, set aside.
• Cut tortilla into triangles and lay them out on baking sheet. Brush one side with the melted butter and then dust generously with cinnamon sugar. Flip them over and repeat on the other side.
• Bake for 10 minutes or until golden and crispy. Remove from oven and let them sit out for 5-10 minutes while you prepare the whipped cream.
• Beat the heavy cream on high until it starts to thicken. Add in powdered sugar and continue beating until it reaches desired consistency (I like it until soft peaks form).
• Serve chips warm with whipped cream on the side.

MEXICAN CINNAMON CHIPS RECIPE

Steps:

• In a medium bowl, mix the cinnamon and sugar until well combined. Set aside.
• Cut the tortillas into 6 triangle shapes each. You can use scissors, a knife, or even a pizza cutter.
• In a pan over high heat, pour in the oil. Once hot, place just enough sliced tortillas in the pan.
• Cook the chips until slightly golden then drain onto a strainer lined with paper towels.
• Sprinkle the tortilla chips immediately with the cinnamon-sugar mixture. Serve with honey and enjoy!

HOMEMADE CINNAMON CHIPS

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.

CINNAMON-SUGAR CRISPS ("BUNUELOS")

Steps:

• On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.