I originally wrote this tutorial for Mom Endeavors and her Cornucopia of Creativity series last year.
Fall is in the air, my most favorite season! This is the only time of year that I get homesick for New Mexico, where I was born and raised. The smell of roasting chile fills the air, hot air balloons dot the sky and the taste of warm posole on a breezy day is unbeatable. My grandmother occasionally sends me her handmade tortillas, to help tide me over until my next visit to New Mexico. Memories of childhood and helping my grandmother in the kitchen come flooding back to me as I dive into her edible piece of home.
As a special fall treat, I turned a couple of her tortillas into baked cinnamon and sugar tortilla chips – cut into leaf shapes. So easy and fun for kids to help with! You could serve these chips with a side of chopped up fruit for a healthy dessert alternative. They definitely helped to cure my homesickness!
Ingredients (makes approximately 15 chips)
5 Tortillas (homemade or store bought)
2-3 Tablespoons Melted Butter
Leaf Cookie Cutters
Basting Brush (or a brand new foam brush works)
Step 1: Preheat oven to 350 degrees. Use cookie cutters to cut tortillas into leaf shapes. I was able to get 3 leaf shapes per tortilla.
Step 2: Melt butter and brush tortilla leaves with it (front and back).
Step 3: Sprinkle the top of the tortilla leaves with cinnamon sugar.
Step 4: Bake for 10 minutes or until crispy. Enjoy!
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