Crispy Sweet Tortilla Chips
This is my low-carb version of Grandmom’s pie crust strips. You really can’t eat just one
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- 4 low-carb flour tortillas (10″ in diameter)
- 2 tbsp. reduced-calorie, trans-free margarine
- 2 tbsp. Splenda
- ground cinnamon
Directions
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- Step 1Preheat the oven to 400�F. Cover 2 baking sheets with foil.
- Step 2Spread 1 tortilla with some margarine. Sprinkle generously with Splenda and cinnamon. Stack a tortilla on top of the first and repeat. Repeat two more times, using all the tortillas, margarine, and Splenda. Cut the stack into 6 wedges. Separate the wedges and arrange in single layers on the prepared baking sheets.
- Step 3Bake for about 8 minutes, or until the chips are lightly brown. These brown quickly, so keep an eye on them. Allow to cool on the foil.
