These homemade Cinnamon Sugar Chips are baked to crispiness and served with a super easy Raspberry Yogurt Dip. This light, refreshing snack is super satisfying!
Okay, so I’m usually not a two-a-day poster, but I feel I’ve been gone long enough that it will acceptable. I need to catch up for lost time! And this recipe couldn’t wait for tomorrow, it really couldn’t.
Since I already told you everything that has been going on in my life in today’s other post, we’ll cut to the chase and talk about chips and dip. Typically, you think tortilla chips and guacamole or salsa. Well, I made a spin on that. I noticed a pack of flour tortillas sitting in my cupboard today and wanted to do something fun with them.
*ding ding ding* CINNAMON SUGAR CHIPS! They’ve always been a favorite, so why not make them homemade. I was totally doing it. Instead of slathering them in butter, I lightly sprayed them with butter-flavored Pam. It worked beautifully. A few minutes in the oven and voila, perfection.
I was going to post just the chips, but that’s no fun! Dips are so easy to make, so why not? I grabbed a container of vanilla yogurt, threw in a few flavorings, garnished with some raspberries, and got myself a beautiful little bowl of raspberry yogurt dip. The combo of chips and dip? Perfect.
Serve this as an appetizer along side your “normal” chips and dip or as a refreshing, summery end to your meal. Either way, it’s easy, fun, and so so delicious. Enjoy!
- 10 (6 inch) high quality flour tortillas
- 1 cup sugar
- 1-2 tablespoons cinnamon (depending on how cinnamon-y you want it. I used the full 2 tablespoons)
- Butter-flavored cooking spray
- ½ cup plain or vanilla yogurt (Greek yogurt would work as well)
- 1 teaspoon almond extract
- 1 tablespoon raspberry preserves
- Fresh raspberries, optional
- Preheat over to 350 degrees. Cut each tortilla into 6 wedges. I just stacked them all on top of each other and did it at once. Mix together sugar and cinnamon, place in a close-able container.
- Spray both sides of the tortilla slices and place in the container with the cinnamon and sugar, about 6 wedges at a time. Put on lid and shake until all the wedges are coated. Place on a baking sheet in a single layer. Repeat until all chips have been coated. Bake for 7-10 minutes or until they begin to feel crispy to the touch (they will crisp up more as they cool). Cool and serve with yogurt dip.
- Stir together all ingredients until combined. Garnish with fresh raspberries if desired. Serve with cinnamon sugar chips.