A couple weeks ago, I made delicious vegetarian huevos rancheros for Cinco De Mayo! I had a stack of leftover tortilla shells and I didn’t want them to go stale, so I decided to bake them into sweet and savory snack crisps. The snack crisps are super easy and quick to make. They can be stored in a ziplock bag or a container for a long shelf life. They’re perfect for party chips, road trips or on top of salads.
I used kitchen scissors to slice up the tortillas. You could also use a pizza cutter.
Preheat oven to 350 degrees. Grease a baking sheet with cooking spray and lay the tortilla pieces on top.
For my sweet crisps, I sprinkled ground cinnamon on top with a honey drizzle.
For the savory crisps, I sprinkled taco seasoning on top with shredded taco cheese.
Bake 8-12 minutes. They bake really fast, so you have to check them frequently.
The edges will be lightly brown and the centers will be soft.
Let the crisps cool before removing them from the pan.
The cinnamon honey flavored crisps were so delicious. They reminded me of the fried cinnamon sugar crisps my mom would make every fourth of july. You could make an icing for the dip or mix vanilla Greek yogurt with honey.
They would also be delicious on top of a bowl of vanilla ice cream or with a fruit salsa.
The cheesy taco crisps were super delicious too and would be amazing on a taco salad or with a layered taco dip. I mixed sriracha, sour cream and salsa together for the dip!
What do you like to do with your leftover tortillas?
What flavor combo would you make with these baked crisps?
Like more easy combos like this?!