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Fried Cinnamon Strips
SUBMITTED BY:
Arrenia Grubb
"Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack."
RECIPE RATING:
Read Reviews
(42)
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PREP TIME
10 Min
COOK TIME
1 Minute
READY IN
30 Min
Original recipe yield 3 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 (8 inch) flour tortillas
3 cups oil for frying
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DIRECTIONS
Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Apr. 25, 2006 by
TchrJrHi
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TchrJrHi
Apr. 25, 2006
These are amazing. They are quick, inexpensive, and the easiest thing in the world to make. Only comment is that you must eat them while they are warm. If you wait too long they get a little too hard. Had this with some vanilla ice-cream. Thanks for the post.
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13 users found this review helpful
These are amazing. They are quick, inexpensive, and the easiest thing in the world to make. ...
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Reviewed on Oct. 8, 2003 by
DREGINEK
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DREGINEK
Oct. 8, 2003
Perfect end to our mexican-themed dinner last night- absolutely perfect!! I cut these into fourths (like triangles) and sooo easy & tasty. I've made "annie's fruit salsa and cinnamon chips" recipe from this site and these are waaaayyy easier and would be the perfect "dipping chip" for that recipe (which I'll use this recipe instead). If you like the "Cinnamon Toast Crunch" cereal-you are sure to love this b/c this is just a larger version of them!! Will make these often!!
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9 users found this review helpful
Perfect end to our mexican-themed dinner last night- absolutely perfect!! I cut these into...
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Reviewed on Jun. 5, 2004 by
JENNIFER72_00
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JENNIFER72_00
Jun. 5, 2004
What a fun, fast and easy recipe! I used kitchen scissors to cut my overlapped tortillas into strips. Just make sure you really watch the strips while you're frying them. They should just have a hint of a golden color and be slightly puffed. I overbrowned a couple of batches (they weren't even very dark) and had to throw them away because they had a burnt toast taste.
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8 users found this review helpful
What a fun, fast and easy recipe! I used kitchen scissors to cut my overlapped tortillas into...
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Reviewed on Oct. 8, 2003 by
JOSIE
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JOSIE
Oct. 8, 2003
These made a great snack for the kids and I. They were very quick and easy to make and tasted fabulous. We love cinnamon and sugar, so this was just our kind of recipe. These would make great "chips" for Annie's Fruit Salsa & Cinnamon Chips. Hmmm, think I'll try that one. Thanks a bunch Arrenia!!
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7 users found this review helpful
These made a great snack for the kids and I. They were very quick and easy to make and tasted...
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Reviewed on Oct. 8, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Oct. 8, 2003
Oh my, how good are these?! Had nothing better to do yesterday, as yet AGAIN, N.J. got another blast of winter in spring leaving us with five inches of snow. Just to think that two weeks ago, I was outside preparing my flower pots! Anyway, these were great Arrenia and as usual, I used my Fry Daddy which made the job go very quickly. Thanks so much!
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6 users found this review helpful
Oh my, how good are these?! Had nothing better to do yesterday, as yet AGAIN, N.J. got another...
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Reviewed on Oct. 8, 2003 by
BlondeCook
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BlondeCook
Oct. 8, 2003
These were delicious. I made these for a dinner party last night early in the day and stored them in airtight containers before servings in the evening. They were nice and crispy and everyone loved them, however, they were very crumbly and messy and I would recommend you use these for outside eating, especially if some of the guests are children. I live in AZ and our summers are too hot to eat outdoors, so we ate inside and the kids made a mess on the floor. Also, fry these in a deep fryer. I do have one, but I decided to just heat some oil in a pan and do it that way. It took about 45 minutes to make a double batch of these and after such a long period of time, the oil really started to irritate my eyes. They were irritated for the rest of the day. Next time, I will definately use my deep fryer. Try these for a fun dessert!
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5 users found this review helpful
These were delicious. I made these for a dinner party last night early in the day and stored...
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Reviewed on Sep. 11, 2003 by
BABSKITCHEN
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BABSKITCHEN
Sep. 11, 2003
I have been making these cinnamon strips for several years. Very easy to make but a little time consuming. I can usually get a rhythm going from one step to another. Be sure to coat them with sugar mixture while they are still warm. They are hard to put down and always go quickly whenever I make a batch!
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5 users found this review helpful
I have been making these cinnamon strips for several years. Very easy to make but a little...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
Last weekend we had an outdoor work party with some friends. In order to ensure that my "workers" were fed well and that I could be outdoors as much as possible, I had prepared most of the food ahead of time. I tripled this recipe. Yikes! Did they go fast! I had set a patio table in a Mexican theme and had bean burritos, guacamole, refried beans and a southwest chicken salad plus a non-alcoholic drink bar. These were the first to go! When everyone left, my hubby asked me where the leftovers were.LEFTOVERS! WAS HE KIDDING? Thanks for a great treat Arrenia!
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4 users found this review helpful
Last weekend we had an outdoor work party with some friends. In order to ensure that my...
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Reviewed on Nov. 10, 2007 by SOUTHERN_GAL12000
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SOUTHERN_GAL12000
Nov. 10, 2007
Excellent dessert to finish off a mexican meal. And easy to make too. We don't use regular sugar very often, so I used Splenda and it was wonderful. My kids loved them, and my very picky 8 year old couldn't stop eating them! I think I'll serve mexican food at my next party just so I can have these! Thanks!
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3 users found this review helpful
Excellent dessert to finish off a mexican meal. And easy to make too. We don't use regular...
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Reviewed on Oct. 8, 2003 by
ACPHIFER
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ACPHIFER
Oct. 8, 2003
This is a great way to use leftover tortillas. My son devoured them! Reminded him of his favorite cereal Cinnamon Toast Crunch.
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3 users found this review helpful
This is a great way to use leftover tortillas. My son devoured them! Reminded him of his...