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If you’ve got some older corn tortillas (and no backyard hens or hogs to throw them out to, haha!) here’s a simple recipe to make a sweet, crunchy snack in about fifteen minutes.  These are baked rather than fried so they aren’t drenched in fat either.  That being said, they’d be delicious served hot with some vanilla ice cream and caramel topping.



Corn tortillas
Olive oil, cooking spray or water
Cinnamon sugar
Dash of salt, optional


Cut the tortillas into quarters.  Line in a single layer on a baking sheet and either drizzle with olive oil or spritz with cooking spray or water.  Sprinkle generously with cinnamon sugar and a pinch of salt, if desired.


Preheat the oven to 350F.  Bake the chips for five to seven minutes on one side or until they begin to turn golden.  Flip over and sprinkle or spray oil or water and cinnamon sugar again.  Return to the oven for another three to five minutes (or more, depending on how crunchy you prefer them).  Remove when they turn golden and reach the desired texture.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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