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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6g)|
|Recipe Makes: 8|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 8.5mg||0 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.7g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 17
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