Baked Cinnamon-Cumin Tortilla Chips
featuring:
Warm Cinnamon Tomato Salsa
  • 12 x 6" corn tortillas
  • 1 TBSP avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp cumin
  • 2 tsp coconut sugar

Preheat oven to 400 degrees.

Brush tortillas with avocado oil. Combine spices and sugar. Sprinkle each oiled tortilla lightly with cinnamon mixture. Cut each tortilla in triangular wedges. Arrange on baking sheet, spaced apart in a single layer. Bake about 12 minutes until the edges are dry and crispy. Watch closely to avoid burning. Let cool for added crunch!

Serve with Worthy Warm Cinnamon Tomato Salsa.

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