Sweet Cinnamon Crisps

Today was a snow day. I can’t remember the last time I’ve had one of those.

I can tell you first hand that nothing makes you appreciate being snowed in as having a full-time job. Not that I don’t love my job. It’s just that all those little things that usually fall by the wayside — paying bills, returning phone calls, doing laundry, testing recipes — suddenly have your full attention; your to-do list is suddenly dwindled to a less anxiety-inducing size. Wait, did I say, testing recipes? Yes, that is always on my “to-do” list. It’s my favorite “chore.”

That said, my offering in this post is one that’s been in my queue for quite some time. Today’s baked goods shall have to wait for a later date. You see, it occurred to me today, as I marveled at the time I had to really bake a real dessert, that I normally (as of last month, when I got a job) don’t have the time for such endeavors. Still, that doesn’t seem to stop me from pining for some sweetness after a meal (seriously, I have no idea where this newfound sweet tooth came from). I started making these chips a few years ago to satisfy those cravings when a real baked treat was unavailable. I guess it’s about time to share my super simple secret with all of you.

Oh, and there’s this little event called the Super Bowl coming up this weekend. While I already did my due blogger diligence and shared the compulsatory Super Bowl recipe, I do think this would be a very appropriate, mindless snacking option for watching a game. Make this in batches for a crowd. Not into stevia? Try mixing cinnamon with some agave and drizzle it over the unbaked chips.

Yield: about 40-50 crisps per batch

Sweet Cinnamon Crisps:

3 gluten-free brown rice tortillas

2 tablespoons melted vegan buttery spread for brushing

1 teaspoon Sweetleaf Stevia Plus Powder (about 4 packets)

1 tablespoon ground cinnamon

Directions:

1. Preheat oven to 350.

2. Brush tops of tortillas with melted buttery spread. You will probably not use all of it. Very lightly grease baking sheet with buttery spread as well and set aside. Cut tortillas into triangles roughly the size of tortilla chips. Lay flat on baking sheet and do not overlap.

3. Mix cinnamon and stevia. Lightly sprinkle over tortillas. You will probably have some of the cinnamon mixture left over as well. Bake in preheated oven for about 12 minutes, until crisp. Remove to a paper towel to cool. Chips will become crispier as they cool.

Comments

  1. says

    I really love your tasty & unqiue recipes! I just addded your blog to my list of foodbloggers that I completely digg!

    These tasty sweet cinnmon crisps look magnificent & ooh so lovely too!

    Many greets from a gf foodie from Brussels, Belgium!!
    Sophie recently posted..A healthy and tasty banana shake!

  2. says

    Can’t wait to try these! And the timing is perfect–I just (finally!) found rice tortillas in our supermarket and used one at home and then thought, “what the heck am I going to do with all the rest of these?” And now–I know! :D

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