I made these chips for a Bunko game. I served them with fruit salsa, but I think these chips are good enough to eat by themselves. They're best right after they've cooled from being in the oven. If you want to crisp them up the next day, just put them in the oven for a couple more minutes. This recipe comes from simple&delicious, page 11.
10 8-inch flour tortillas
1/4 cup butter, melted
1/3 cup sugar
1 tsp. ground cinnamon
Brush tortillas with butter; cut each into eight wedges (I used a pizza cutter). Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350 degrees for 5-10 minutes or just until crisp. Makes 80 chips.
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