Sometime last year I had an abundance of whole wheat tortilla shells. I was trying to come up with something creative to do with them and decided that it might be fun to turn them into a dessert.
So, I got out some oil and cinnamon sugar in addition to my tortillas and this is what I came up with.
They were a big hit and I have made them several times since then.
I have tried them with corn tortillas and, while the results aren’t quite they same, Joshua (who can’t have gluten) seems to like them.
Ingredients
- 5 Tortilla Shells
- 2+ Tbsp. Oil*
- 1/2 Cup Sugar
- 1 Tbsp. Cinnamon
Instructions
- Using a pastry brush, coat both sides of the tortillas with a light layer of oil.
- Cut the tortillas into strips using either a knife or kitchen shears.
- Combine the cinnamon and sugar in a bowl.
- Add the tortilla strips and toss them to coat with the cinnamon sugar mixture.
- Place the strips in a single layer on a greased or parchement paper lined baking sheet.
- Bake in a preheated 400 degree oven for 8-10 minutes or until lightly browned.
Notes
*I prefer to use melted extra virgin coconut oil or extra virgin olive oil for the oil in this recipe.
