Baked Cinnamon Sugar Tortilla Chips with Mascarpone dip

Baked Cinnamon Sugar Tortilla Chips with Mascarpone dip 

Sweet, delicious, cinnamon sugar tortilla chips are excellent snacks for the movie nights, Sunday picnics or Cinco de Mayo party. They taste even better when accompanied by a yummy maple dip. 

So, next time you cook some tortilla wraps, don’t throw away your leftover tortillas, just bake them with a bit of cinnamon and sugar and make these easy, yet sweet and delicious Mexican-inspired treat.

The best part is that this simple dessert can also be vegan, if replacing butter with vegan margarine or just simply use some olive oil; it can  be baked or fried, what you prefer.

Ingredients for Cinnamon Sugar Tortilla:

  • 4 wheat flour tortilla (medium size)
  • 1 butter cooking spray or 3 tbsp butter, melted (salted or unsalted, both work well)
  • sugar (the amount is up to your personal liking)
  • ground cinnamon
  • 250 g Mascarpone cheese
  • 2-3 tbsp Maple syrup (you may want to adjust the quantities of the syrup, depending on how sweet you want the dip)

How to make Cinnamon Sugar Tortilla:

  • Preheat oven to 175 ℃.
  • Line a baking sheet with parchment paper.
  • Stack tortillas and depending on size desired, cut in eight small triangles.
  • Place the triangles on the lined baking sheet, spray  (or brush) with butter, flip and spray opposite sides too.
  • In a small bowl, combine sugar and cinnamon and evenly sprinkle over tortillas.
  • Bake for 10-15 minutes or until the chips are lightly browned and crisp.
  • Meanwhile, prepare the maple syrup dip by mixing Mascarpone and maple syrup. Transfer to a serving bowl.
  • When ready, remove tortilla chips from the oven and set aside allowing them to cool down.
  • Place the Cinnamon Sugar Tortilla Chips on a serving plate, next to maple dip and enjoy!
Recipe adapted and inspired by Santa Maria. There is a small difference between the 2 recipes: we baked our chips, instead of frying like in the Santa Maria’s recipe. See more sweet treats here