Cinnamon chips. Trial and error with a funky stove.

When my husband and I were hauling stuff out of the house we bought 2 years ago, the stove was the first thing I knew I wanted to toss. It was disgusting and I didn’t dare to see if it actually was a functioning stove. I didn’t want to blow our house up before I got to tear down the walls…

My older sister had just got a new stove a few months before we bought our house and said we could have the old one she had to get us by until we figured out what exactly we were going to do for a stove in our house. I’d love to have a cooktop with a separate stove, he’d love to have a gas stove… still looking for compromise (I’d rather NOT go gas)…

Only crappy thing about my sister’s old stove? The oven only works on one side. So things tend to take a bit longer to cook, and halfway through cooking, you need to turn the dish around. Which is why when I decided to make my own Cinnamon Chips, I figured “Okay, these babies need to cook twice as long as mom told me to cook them”


After 8 minutes of cooking, the timer goes off, I open the oven to turn the pan around and I’m greeted with smoke. And lots of it. The smoke detectors immediately go off, my dog starts howling, and my husband practically falls down the stairs trying to get to it to shut it off. By then, all of our smoke detectors through out the house are going off (they’re all hardwired into the house and together). Okay. Back to the drawing board.

I cranked my heat back to 275-degrees from the 350 the recipe says. Then stood there by the stove for the second batch, turning the tray every 4 minutes for a total of 16 minutes. Perfect.

But the burned ones still taste pretty good.


Cinnamon Chips

1 package 8-inch flour tortillas
1/4 cup melted, unsalted butter
1/3 cup sugar
1 tsp cinnamon

Preheat oven to 350-degrees

Mix cinnamon and sugar in a shaker or bowl. Lightly brush butter on both sides of tortillas, and sprinkle sugar on both sides. Using a large kitchen knife (chef’s knife is easiest), cut tortillas into 8 wedges and place them on a parchment lined baking sheet. Use 2 separate cookie/baking sheets.

Bake 10-12 minutes, until brown and crisp.

Posted by

Mother. Photographer. Writer. Founder of Fit Fridays for Mental Health. Former powerlifter turned weightlifter. Coach & Nutritionist. Spondy/PCOS/Endo. Bully breed advocate.

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