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SALT LAKE CITY — You won’t believe how addictive these cinnamon crisps are. You also won’t believe the simplicity. Serve them with a fruit salsa or honey cream cheese dip and you have a heavenly snack.
The ingredient list just four items: tortillas, butter, sugar and cinnamon, and you probably have it all in your pantry. They are a take on that favorite snack from the local fast food taco place I don’t want anyone to know I frequent. It will be our little secret.
So when I’m not sneaking out for a taco and some sugary crisps I can make them at home. I actually make a killer taco, so I've got my meal all set.
The kids can help with this crispy recipe du jour because there aren’t even knives involved. They can wield the pizza cutter and sprinkle to their heart's content making these wedges of cinnamon greatness.
I love serving these with fruit salsa, usually, a simple mix of summer fruit, lime juice and a dash of sugar or honey. Check out 15 takes on fruit salsas here, but feel free to get creative. I usually don’t measure when I make them. I chop, slice, dice, stir, season and taste as I go.
My other favorite dip for these snacks is a Honey Vanilla Cream Cheese Dip. It’s a twist on my favorite frosting but with honey and a touch of vanilla it’s the perfect companion for my cinnamon crisps.
Cinnamon Crisps with Honey Vanilla Cream Cheese Dip
Makes 64 crisps and about 1 cup dip
Crisps
8 small flour tortillas 1/3 cup butter, softened Granulated sugar Cinnamon
Cream Cheese Dip
1 8-oz package cream cheese, softened 2 tablespoons honey 2 tablespoons sugar 1 teaspoon vanilla extract
1. Heat oven to 375ºF. Line two baking sheets with parchment and set aside.
2. Butter both sides of each tortilla, rubbing with fingers or spreading with a brush. Sprinkle one side of each tortilla with a generous sprinkle of sugar. Dust with cinnamon. Cut the tortillas with a pizza cutter into eight small wedges and place them on the baking sheets.
3. Bake wedges 15 to 17 minutes until the edges are just browning and tortillas are just crisp. Cool completely.
4. In a bowl beat together the cream cheese, honey, sugar and vanilla until smooth. Serve with cinnamon crisps. Can be refrigerated up to a week.
Keep the cinnamon crisps in a zip-top bag up to a few days. You’ll be the hit of the neighborhood if you keep them on hand.
