Cinnamon Swirl Chips

Cinnamon rolls are one of my all-time faves. Did you know that most of them are upwards of 700 calories each?? So, if you split it in fourths and just eat the corner that's great, but let's be honest - how many of us are really going to do that? These little puppies satisfy a hankering for the "real thing" but won't inflate your waistline.

6 whole wheat flour tortillas
1/4 cup Sucanat
2 T. ground cinnamon
2 T. vegan butter, such as Earth Balance (NOT the same as Smart Balance)

Preheat oven to 400 degrees. Cut tortillas into 8 wedges each. Melt butter in a small sauce pan or in a mug in the microwave. Using a pastry brush, lightly coat one side of each wedge with butter.

Spread tortilla wedges evenly on a foil-lined baking sheet. Combine Sucanat and cinnamon in a small resealable container. Cover and shake. Using a small spoon, sprinkle mixture onto tortillas.

Bake at 400 degrees for 2 to 5 minutes, depending on desired crispness. Watch closely to prevent burning.

Note: You probably will not use all of the cinnamon mix (hence the "resealable container"). Store the leftovers tightly sealed in the container.

Variation: This recipe also works well with pita bread. However, you may need to bake the wedges a little longer to get the desired crispness.

Makes, um, wait! I can't count! The boys ate them all!