Ready in 30 minutes
These go well with a tangy fruit salsa or mango ice crean.
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
These store well in a tightly sealed container.
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