Cinnamon Sugar Tortilla Chips with Chocolate Sauce
For the Chocolate Sauce
Make the chocolate sauce a day or two ahead – saves time and lets it cool and thicken properly.
1/2 cup Hershey's Cocoa Powder
¼ teaspoon cinnamon (optional)
Combine cocoa, sugar, cinnamon (if desired) and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute (be careful this does not boil over.) Remove from heat, cool for a few minutes. Then stir in your vanilla. Cool about 20 minutes and place in a sterilized jar or Tupperware. Refrigerate overnight. Makes about 2 cups.
For the chips:
10 corn tortillas, each cut into 6 triangles
½ cup sugar
¼ teaspoon cinnamon
3 cups vegetable oil
Mix the sugar and cinnamon in a small bowl and set aside.
Heat your oil in a large skillet (I used a wide 3 quart pan) over medium heat. It will take about 8 minutes or so for it to become the right temperature. While your oil is heating, line a cookie sheet with paper towels.
Drop a small piece of tortilla to test the temperature – if it sizzles right away it’s ready. Fry your tortillas in batches (be careful not to overcrowd your pan). Cook about 3 minutes each batch, until they are golden. Remove with a slotted spoon to the paper towel lined cookie sheet. Before adding the next batch of chips to the pan, sprinkle the newly cooked ones with a few teaspoons of the cinnamon sugar mixture.
Continue frying the chips and sprinkling them with cinnamon sugar until all your tortillas are used. (I did about 4 batches.)
*Be very careful when working with hot oil. It can burn you very badly, and catch fire very easily. DO NOT move your pan during cooking and work very carefully.*
Serve your chips with the chocolate dipping sauce on the side. Store unused chips in a Ziploc bag for a day or two. Chocolate sauce should last a few days in the refrigerator. Use extra chocolate sauce for ice cream, coffee, or a midnight snack.
Printed at CrazyforCrust.com