Sweet 'n Spicy Chips

Sweet 'n Spicy Chips


4 flour tortillas (8-inch diameter)
2 tablespoons Dierbergs butter, melted
1 tablespoon Dierbergs sugar
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon coarse salt


Brush melted butter over tortillas; cut each tortilla into 12 wedges. Arrange wedges in single layer on parchment-lined baking sheet.

In small bowl, combine sugar, cinnamon, cumin, and salt; sprinkle over wedges. Bake in 450˚F. oven until lightly browned, about 4 to 6 minutes. Cool on wire racks. Chips will crisp as they cool. Store in airtight container.

Makes 4 dozen

Servings: 8
Serving Size: Per 6 chips

Per Serving
Calories: 106
Cholesterol: 8 mg
Fat: 4 g
Sodium: 353 mg
Carbohydrates: 14 g
Protein: 2 g
Fiber: <1 g