Worthy’s Baked Cinnamon & Cumin Tortilla Chips

Featuring: Worthy’s Warm Cinnamon Tomato Salsa & Maxi Foods – Organic Yellow Corn Tortillas

Want to add a little extra flair to your tortilla chips while enjoying Worthy’s Warm Cinnamon Tomato Salsa? Look no further. This quick and easy baked tortilla chip recipe, featuring Maxi Foods Organic Yellow Corn Tortillas, pairs perfectly and will have you doing the salsa while you enjoy your salsa.

Prep Time: 10 mins
Cook Time: 10–12 mins
Cool Time: 5 mins
Total Time: 27 mins
Servings: 4

What You Will Need

Ingredients

1 cup Worthy’s Warm Cinnamon Tomato Salsa
1 bag Maxi Foods Organic Yellow Corn Tortillas
1 tbsp avocado oil (any oil will work)
2 tsp coconut sugar
2 tsp cinnamon
1/2 tsp cumin

Utensils

2 Medium Bowls
1 Set of Measuring Tools
1 Oil Brush
1 Knife
1 Baking Sheet

Directions

Step 1: Preheat oven to 400°F.

Step 2: In a medium bowl, combine coconut sugar, cinnamon, and cumin.

Step 3: Brush tortillas lightly with avocado oil.

Step 4: Sprinkle the oiled tortillas evenly with the sugar and spice mixture.

Step 5: Cut tortillas into triangular wedges.

Step 6: Arrange wedges on a baking sheet in a single layer, spaced slightly apart.

Step 7: Bake for 10–12 minutes, until the edges are dry and crispy. Watch closely to avoid burning.

Step 8: Remove from oven and let cool for added crunch.

Step 9: Scoop Worthy’s Warm Cinnamon Tomato Salsa into a medium bowl and serve with the baked tortillas.

Step 10: Enjoy!