Fried Cinnamon Sugar Tortillas

Sweet praline dipping sauce. Fry tortilla in hot oil on each.

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Deep-fry tortillas until golden brown turning once.

Fried cinnamon sugar tortillas. To pan fry tortillas start by heating 12 cup of oil in a skillet over medium heat. Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. In a large pot or skillet add at least 1 inch of oil and heat over medium-high heat 350F if using thermometer.

Start by laying out your tortilla then spread the butter on it. For the cinnamon sugar variation mix together the cinnamon and sugar and sprinkle and toss while the chips are hot. Brush butter on one side of the flour tortillas.

For traditional tortilla chips sprinkle with salt while the chips are still hot immediately from the air fryer. Fry tortillas 2-3 minutes flipping about every 15 seconds until golden brown and crisp through. Fry the tortillas until they are golden brown.

Spray tortilla chips with avocado oil mix and sprinkle some of the cinnamon sugar cookie seasoning on both sides do not use all of it for one batch Air fry 350 for 6-8 minutes shaking half way through Once done add to a bowl and sprinkle some more cinnamon sugar cookie seasoning Repeat steps until you cook all the chips. Use a spatula or tongs to flip them making sure that you get both sides brown. Place the tortillas in the microwave for 30 seconds to soften.

Place sugar mixture and fried chips in bag. Add the tortilla wedges to the bowl of melted butter. While warm sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

Preheat the oven to 350ºF. Fry tortilla in hot oil on each. Place the lid firmly on the bowl and shake vigorously until the tortillas are evenly coated.

Then sprinkle the cinnamon and sugar over it. Repeat as many batches as you like. Remove the fried tortilla from the pan and drain on a paper towel-lined plate.

Place sugar mixture and fried chips in bag. Then place your tortilla in the air fryer and air fry for 5 minutes at 320 degrees F. Mix the sugar and.

While the oil is heating combine the sugar and cinnamon in a shallow dish and set aside. Stand vertically in a bowl lined with paper towels and drain excess oil. Leftovers can be stored in an airtight container at room temperature for two weeks.

Sprinkle generously with the cinnamon sugar. Combine sugar and cinnamon. Flip tortillas to the other side then sprinkle on the cinnamon.

Cut the stack of tortillas into 12 wedges each. Combine sugar and cinnamon. Mix together the sugar and cinnamon.

Lay one tortilla on a work surface and brush the entire surface with melted butter. Sweet praline dipping sauce.

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