Low Carb Crispy Cinnamon Chips

Recipes » Appetizers » Appetizers - Other

These go well with a tangy fruit salsa or mango ice crean.

Yield: 8 Ready in 30 minutes

Cuisine: MexicanMain Ingredient: Tortillas

(4, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 8

1 tablespoonCinnamon

2 tablespoonsSplenda

4 8"low-carb tortillas; - I used Mission brand

1/2 teaspoonOlive oil; - non-stick spray

Low Carb Crispy Cinnamon Chips Preparation

Mix cinnamon and Splenda in a shaker. NOTE: Don't substitute the "Blue" or "Pink" stuff. Their sweetners can't stand up to the heat this recipe uses.

Pre-heat oven to 350F

Lightly spray each tortilla with oil then dust it with the cinnamon mixture. Place them in a stack when they are all dusted. Cut the stack into 8 wedges and place them on a baking sheet. Sprinkle any remaining cinnamon mix over the wedges to get an even coating on all.

Bake for 8-10 minutes until crispy and lightly browned. Remove and allow to cool.

Each (4 wedge) serving contains an estimated:

Cals: 54: FatCals: 16, TotFat: 2g

SatFat: 0g, PolyFat: 1g, MonoFat: 1g

Chol: 0mg, Na: 150mg, K: 4mg

TotCargs: 12g, Fiber: 7g, Sugars: 0g

NetCarbs: 5g, Protein: 4g