Sweet Pumpkin-Shaped Tortilla Chips
Crispy cinnamon-sugar chips made by cutting tortillas into pumpkin shapes and baking until golden. Ready faster than cookies.
- Time
- 10 min
- Serving
- 274 kcal
- Ingredients
- ≈ $0.70
- Protein
- 5 g
Ingredients
- 1 Wheat tortillaspack 240 g ≈ $2.50 60 g
- 2 Butterpack 180 g ≈ $1.58 8 g
- 3 Sugar 8 g
- 4 Cinnamon 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pumpkin shapes from the tortilla using a cookie cutter.
Melt butter2 and lightly brush it over the cutouts.
Mix sugar with cinnamon and sprinkle both sides of the tortilla evenly.
Arrange in a single layer on a parchment-lined baking sheet.
Bake at 350°F (180°C) for 7–9 minutes until golden and crisp.
Cool for 2 minutes before serving.
Tips
- Why it works
- Apply the butter in a thin layer so the chips don't turn greasy and lose their crunch. If you spread it thickly, they'll go soft while baking.
- Substitutions
- Swap the sugar for brown sugar for a caramel taste. Use melted butter, 8 g, instead of soft butter.
- Common mistakes
- The chips won't crunch if they stay too long in the oven: the edges turn dark and the middle stays soft.
- Storing and reheating
- Keep in an airtight container for 3 days. Warm for 10 seconds in the microwave to bring back the crunch.
- Serve with
- Serve with tea or cocoa at a kids' party when you need quick sweets.
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