You don’t have to serve Mexican food to enjoy these delicious fried tortillas dredged in cinnamon sugar. They make a perfect ending to any meal…or an indulgent midnight snack. Serve them with a hot fudge sundae for a desert your friends and family will be asking for time and again.
Slice the flour tortilla into fourths and then into eighths. Quick Tip: This is the easiest way to get all of the wedges even. This works on pizzas and pies too!
Perfectly sliced tortilla wedges!
Mix together granular sugar and cinnamon in a large dish or cake pan.
Fill a heavy pot, dutch oven or cast iron skillet with 1 – 1.5 inches of vegetable oil and bring to frying temperature over med-high heat. You can use a fancy thermometer to check if the oil is hot enough for frying or you can use the old fashioned Southern method – run your hand under cool water, stand back from the stove and flip a few droplets of water into the oil. If it pops and sizzles and sounds a bit like an angry cat fight then the oil is perfect!
I prefer to work with smaller batches in a smaller pot or skillet, but you can use any size as long as you remember not to over crowd. Adding to many will reduce the temperature of the oil and make your crisps soggy.
Once they start to puff up and are gold brown on one side, flip them over. When they are nice and puffy and golden brown on both sides they’re done. Watch carefully as this only takes 1-2 minutes!
Remove from oil with a slotted spoon or a spider. Place them on paper towels for just a second. You’re not letting them drain, you’re just avoiding dripping any oil from the spoon into the cinnamon sugar mixture.
While they are still hot, and before the oil has dried, toss them in the cinnamon sugar.
Recipe: Mexican Cinnamon Crisps
1 Cup Granular Sugar
2.5 Teaspoons Cinnamon (add a bit more if you like)
12 Medium Sized Flour Tortillas
In a large bowl or cake pan, blend together sugar and cinnamon. Sit aside.
Cut the tortillas into fourths and then into eighths.
In a heavy pot, dutch over or skillet bring 1-1.5 inches of oil to frying temperature over medium-high heat. Once the oil is sizzling, add the tortilla wedges. Fry 30 second to one minute on each side, or until they are puffy and golden brown.
Remove with a slotted spoon or spider and place on paper towels. While the tortillas are still hot and before the oil has dried, toss them in the cinnamon sugar mixture to coat.
Serve immediately or allow to cool and store in a covered container.