Ingredients
6 large flour tortillas (8-10 inch, or 2 puff pastry sheets thawed): Street taco size for bite-sized crisps; Mission or store brand crisps evenly—puff pastry flakes puffier, bake per package.
1/4 cup melted butter: Unsalted brushes thin for adhesion without sogginess; ghee subs dairy-free.
1/2 cup granulated sugar: White sparkles post-bake; brown sugar swap caramelizes deeper.
1 tablespoon ground cinnamon: Ceylon or cassia; heaping for bold warmth.
Optional: pinch nutmeg: 1/8 tsp amps holiday spice without overpowering.
Optional toppings: Holiday sprinkles (nonpareils/red-green), 1/2 cup melted chocolate (dark/milk), powdered sugar dusting.
Instructions
Preheat oven 375°F (190°C); line 1-2 sheets with parchment—double stack speeds batches, spray edges prevent curl. Mix sugar, cinnamon, nutmeg in shallow bowl—fork-mash clumps for even coat.
Slice tortillas pizza-style into 8 wedges or punch festive cutters (stars/trees/snowflakes)—pizza wheel glides clean, scraps re-cut into strips. Brush both sides lightly with butter using silicone brush—excess pools, thin layer crisps best.
Dip/press buttered pieces into cinnamon sugar, coating fully—tap excess, place single-layer on sheets 1/2-inch apart. Bake 8-12 minutes middle rack, rotate halfway—watch last 2 minutes as edges golden fast, puff pastry 12-18. Cool on pan 5 minutes (continues crisping); transfer rack fully.
Decorate warm: sprinkle non-melting toppers, drizzle chocolate forks, sift powdered sugar—chocolate sets 10 minutes room temp.
Continue to the next page to reveal more tips and tricks