Crispy cinnamon-sugar tortilla chips

Got the munchies? If you’re craving something sweet and crunchy, here’s an idea: turn a stack of fresh corn tortillas into a pile of fresh, crisp cinnamon-sugar chips.

If you can find them, gluten-free corn tortillas are a delicious alternative to the more common flour tortillas you see in most grocery stores. Cook them in a little oil and you have the freshest, crispiest chips you’ll ever eat.

Here’s how to do it: On a cutting board, cut a stack of fresh corn tortillas into six wedges, making a pile of triangles. Heat an inch or two of canola or other mild vegetable oil in a medium saucepan set over medium-high heat until hot but not smoking; fry the corn tortillas in batches, flipping with tongs as necessary until they turn golden. Transfer to a paper towel-lined plate. Mix cinnamon and sugar in a shallow bowl and douse the chips in the mixture while they&re still warm. Serve immediately.

I may be hooked.