Twice Baked Tostada Crisps with Cinnamon Sugar

These tostada crisps are so addicting and yummy! They were made using the leftover tostada shells from the Tostadas Rellenas con Carne Adobada recipe, although you could make them from fresh tortillas, roughly cut into triangles and bake them twice.

Anytime we have leftover flour tortillas, this is what I do. The topping is a cinnamon sugar mixed at the time of baking and I usually melt a small pot of chocolate for dipping.

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They're kind of like deconstructed, baked churros!
Over on the left is the tostada shells before they were broken up and baked.

After making the Tostadas Rellenas, I popped the leftover shells in a zip-seal bag and just left them out on the counter overnight and baked them the next day.

I'd like to think that they'd keep the same way after making the crisps, but to be honest, we ate these up straightaway and there weren't any leftovers.

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 Ingredients: 

For the tostada crisps
1/8 tsp nutmeg
1 tsp cinnamon
2 baked tostada shells
3 tsp sugar
chocolate for melting

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All right, let's bake:

Preheat the oven to 180C.

Combine the sugar, nutmeg and cinnamon in a small bowl or condiment shaker. 

If using previously baked tostada shells, break the shells into rough, smaller shapes and arrange on a baking tray.

Sprinkle most of the sugar mix over the tostada crisps and bake for about 5 minutes until starting to brown. While baking, melt some chocolate (if using.)

Remove from the oven, toss gently and sprinkle the remaining sugar mix over the crisps while still warm. Serve with melted chocolate.

 


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