Thursday, April 22, 2010

Cinnamon Crisps

I forgot that I was going to write about what to do with those leftover flour tortillas from the Mexican Lasagna.

Just for safety's sake, I want to say that olive oil is not a good frying oil, as it can catch on fire quickly so you have to really watch it closely and don't let it get too hot - if you see faint smoke, you're in trouble - get the pan off the burner and get your face out of the way. I only use two kinds of oil: olive and coconut. I have an aversion to all other types. I sure wish Aldi would carry coconut oil!

Cinnamon Crisps

Heat olive oil in a fry pan on medium to medium-high heat, do not leave unattended and watch carefully to make sure it doesn't start to burn.

Fry flour tortilla triangles for about 30 seconds on each side, turning with tongs. 

Turn off heat, remove tortilla triangles and place on a paper towel to absorb excess oil.

Sprinkle with cinnamon and sugar.

NOTE: Alternatively, you can sprinkle with salt for plain chips.

Disclaimer: I do not own these recipes. I cook from memory and often adapt things I've seen, tasted, heard about, or read about.

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