I miss the days where I could eat out at a Mexican restaurant, actually stop before I was full beyond belief, and order a sopapilla covered in cinnamon, sugar, and honey. I also miss the days where I could eat whatever whenever and my metabolism kept up, but I still love my sweets. I was watching Kelsey's Essentials on the Cooking Channel last week and she made these chips and served them with stone fruit salsa. I'm sure the fruit would be a lovely addition, but for me, just pass the honey bear!
These cinnamon chips only take about 20 minutes from start to finish, so while they are baking, you can sit down and eat dinner with your family. Pile them up on a serving platter while toasty warm and drizzle generously with honey.
6 (8-inch) flour tortillas
3 T unsalted butter, melted
1/4 cup sugar
1 tsp cinnamon
lots and lots of honey
Preheat oven to 350 degrees.
In a small bowl, stir together the sugar and cinnamon. Spread the tortillas out on a work surface and brush the top side with melted butter. Sprinkle generously with the cinnamon/sugar mixture. Turn tortillas over and repeat. Stack seasoned tortillas up and cut into wedges. I cut 6 wedges, so there were 36 chips.
Place on a baking sheet in a single layer and bake for 15 minutes, or until crispy. Arrange on a serving platter and drizzle with lots of honey. Enjoy!