Baked Churro Chips
Looking for a few more last-minute Cinco de Mayo meal ideas? Try one of our favorites!
14-16 small corn tortillas, cut into quarters
1/2 cup melted vegan butter or coconut oil
1 cup organic sugar
2 teaspoons ground cinnamon
Preheat the oven to 350º. Line a baking sheet with parchment paper.
Cut the tortillas into 4-6 equal triangles. Mix the sugar and cinnamon together in a bowl and set aside.
Lay the chips onto the baking sheet and lightly brush each chip with some of the melted butter or oil. Sprinkle about half of the cinnamon sugar mixture over the chips so they're lightly coated, then flip 'em over, lightly brush the other sides and coat them in the remaining sugar mixture.
Bake for 15-20 minutes. Let chips cool completely before removing from the baking sheet. Enjoy!
You can use whatever tortillas you like, wheat or corn and any size. Just adjust accordingly!