Cinnamon Crispas

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1 Cup sugar
3 Tablespoons ground cinnamon
2 cups vegetable oil
6 Medium flour tortillas, each cut into 4 wedges
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Heat oil in a large deep, pot over medium-high heat until shimmering but not smoking 10 minutes.
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Then line a plate with paper towels and set aside.

Once oil is hot, add 2-3 tortilla wedges,
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fry until golden brown, about 1 to 2 minutes per side.
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Remove chips to the plate lined with paper towels and let cool for a minute
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Combine sugar and cinnamon in a freezer bag
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seal the bag and mix the cinnamon and sugar really well

then drop a 1-2 tortilla wedges in the bag at a time,
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seal the bag again and coat the tortillas with the cinnamon and sugar, being careful to not break them.
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I also recommend doing this over the kitchen sink, in case any of the cinnamon sugar leaks out
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Repeat with remaining tortillas.

Place in a bowl and serve.
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Recipe

  • 1 Cup sugar
  • 3 Tablespoons ground cinnamon
  • 2 cups vegetable oil
  • 6 Medium flour tortillas, each cut into 4 wedges
  • Heat oil in a large deep, pot over medium-high heat until shimmering but not smoking 10 minutes.
  • Then line a plate with paper towels and set aside.
  • Once oil is hot, add 2-3 tortilla wedges,
  • fry until golden brown, about 1 to 2 minutes per side.
  • Remove chips to the plate lined with paper towels and let cool for a minute
  • Combine sugar and cinnamon in a freezer bag
  • seal the bag and mix the cinnamon and sugar really well
  • then drop a 1-2 tortilla wedges in the bag at a time,
  • seal the bag again and coat the tortillas with the cinnamon and sugar, being careful to not break them.
  • I also recommend doing this over the kitchen sink, in case any of the cinnamon sugar leaks out
  • Repeat with remaining tortillas.
  • Place in a bowl and serve.
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