Have you ever had sweet tortilla chips? If you have, they you know exactly what you are in for and if you haven’t, you are welcome…
This recipe will make 60 tortilla chips, which is perfect for my husband and I, but if you are making these tasty treats for a crowd, the recipe multiplies very easily.
To begin, gather 10 of the taco sized white corn tortilla chips, melt 4 tablespoons of butter and combine 1/8 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of all spice and 1/8 teaspoon of cardamom in a small bowl.
The easiest way that I have found to make a big batch of chips is to season and stack them. Start by setting one tortilla onto a sheet of parchment paper or a cutting board. Brush the tortilla with melted butter and sprinkle some of the spices over the entire surface. Stack another tortilla over the seasoned one and repeat the process. Once your stack is five tortillas high, cut the stack into 6 equal portions (photo below).
Transfer this stack of chips, seasoned size down, onto a parchment lined 13″x9″ baking sheet. Brush the dry side with butter and sprinkle the remaining spices over the chips.
Bake the chips for 10-12 minutes in a 375 degree oven.
Once the chips are crispy, carefully slide them onto a cooling rack using the parchment paper and allow them to cool for 15 minutes before serving. The chips will continue to become more crispy as they cool.
These chips are so good!! They are crispy and sweet with just a hint of warm spices from the combination of cinnamon, all spice and cardamom. They are great on their own, but they are even better when used to scoop up some of this fresh fruit salsa.
I hope you make these sweet spiced chips sometime very soon. You will not be disappointed.
Ingredients
- 10 small corn tortillas
- 4 tablespoons butter, melted
- 1/8 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon all spice
- 1/8 teaspoon cardamom
Instructions
- Preheat your oven to 375 degrees
- Line two 13"x9" baking sheets with parchment paper
- Combine 1/8 cup of granulated sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of all spice and 1/8 teaspoon of cardamom
- Brush melted butter over each tortilla and and sprinkle with spices
- Stack the seasoned tortillas into two stacks of five tortillas
- Cut each stack into 6 equal portions
- Place the chips, seasoned side down, onto the parchment lined baking sheets
- Brush the other sides with butter and sprinkle remaining spices over the chips
- Bake at 375 degrees for 10-12 minutes
- Carefully transfer the chips onto cooling racks by sliding the parchment paper off of the baking sheets
- Allow the chips to cool for 15 minutes before serving (chips will become more crisp as they cool)
- Store in an airtight container at room temperature
