Step 1

Preheat the oven to 375 F.

Step 2

Line 2 large baking sheets with parchment paper, set aside.

Step 3

Place ¼ cup of maple syrup, ¼ teaspoon cinnamon and 1 teaspoon of warm tap water into a small bowl, whisk well, set aside.

Step 4

Place a tortilla onto a cutting board, brush both sides thoroughly and generously with the maple syrup & cinnamon mixture, then cut it into 6 pie shaped wedges, then place the cut pie-wedge tortilla chips onto the parchment-lined baking sheet, do not overlap. Continue until all the tortillas have been brushed with the maple syrup mixture, cut, and placed onto the baking sheets.

Step 5

Place the baking sheets into a preheated 375 F oven, bake for 5 minutes, then switch the baking sheets around (top baking sheet goes to bottom rack – bottom baking sheet goes to top rack) and return to the oven to continue to bake for another 5 minutes (see notes on baking time*). Watch them very closely to avoid burning.  Switch the baking sheets one last time top to bottom, bottom to top and bake for another 3 to 4 minutes (see notes on baking time*).  Again, watch them very closely to avoid burning.

Step 6

When the tortilla chips are lightly golden and crisp, remove from the oven and sprinkle with additional cinnamon. Cool and enjoy!