Cinnamon Sweet Tortilla Strips

These taste like churros from Costco, and are a good quick snack for kids. These lasted only a few hours in my kitchen before they were gobbled up by children and adults alike.

My kiddos had fun making it with me. Essie says she was very serious about her work.

We used coconut oil, but I am experimenting with this and wondering if it would work to lightly paint the tortilla strips with agave nectar and then sprinkle it with cinnamon. Doing this would eliminate the oil and the higher GI sweetener.

Having a good, high-quality and healthful tortilla is essential to keeping these a whole food.

Enjoy!

Cinnamon Sweet Tortilla Strips
From Dreena Burton's "Eat, Drink, and Be Vegan."

INGREDIENTS

2 (10 inch) whole wheat tortillas (with no hydrogenated oils)
1- 1/2 tbsp organic canola oil (we used 2 tsp coconut oil)
3 tbsp unrefined sugar (I am wondering how it would taste with finely ground coconut palm sugar? Or maybe even Stevia? Not splenda and/or aspartame!)
1 1/2 tsp cinnamon


DIRECTIONS

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Using a pastry brush, lightly coat both sides of tortillas with oil. Cut tortillas into 1-1/4 inch thick strips.

On a plate, combine sugar and cinnamon.

Take each strip and press both sides into sugar mixture, then place on baking sheet, ensuring they do not overlap.

Sprinkle any remaining sugar mixture over strips, lightly pressing on. We found that using less oil, and less sugar mixture tasted better than covering the tortilla too heavily.

Bake for 4-5 minutes, then flip over and bake for an additional 4-5 minutes until strips are fragrant and just becoming crispy. These are easy to over-bake so watch them carefully.

Lift the parchment paper with strips still on it and transfer to a rack to cool before serving.