I make these Easy Keto Cinnamon Chips on a regular basis. With their cinnamon-sweetener coating, these chips make the perfect low carb dipper for just about any creamy keto dessert dip.
For a long time after starting keto life, I struggled to come up with dippers for sweet dessert dips. In a non-keto, normal sugar situation, I could grab a box of graham crackers or break up some waffle cones and I was pretty much good to go. However, my available options when I started keto were pretty much make your own keto graham crackers from scratch. Which I’ve done and found quite tasty. However, making my own falls very much into the category of “reinventing the univers for me”. It means that a easy dessert dip just got WAY more complicated and time consuming. These Easy Keto Cinnamon Chips are one of my favorite ways to solve this problem. They are fast, require minimal oven time and can be stored in a zip top bag on the counter.
What You Need to Make Easy Keto Cinnamon Chips
Equipment
- Cutting Board
- Chef’s Knife
- 2 Rimmed Baking Sheets
- 2 Wire Rack Inserts
- Heavy Duty Aluminum Foil
- Gallon-Sized Zip Top Bag
Ingredients
- Street Style Low-Carb Tortilla Shells – I use these little low carb wraps all the time.
- Avocado Oil – I’ve chosen Avocado Oil for this recipe due to its neutral flavor.
- Cinnamon – Although I often use the ground cinnamon closest at hand, if I’m in my own kitchen with my selection of cinnamon, I like to use China Cinnamon (Tung Hing) for this recipe.
- Monk Fruit Sweetener (Or Granulated Erythritol)
Getting Started with Making Easy Keto Cinnamon Chips
Quantity and Scaling
These days, I use these Easy Keto Cinnamon Chips for most of my sweet / dessert dips. When it comes to dips and the number of dippers needed, I often see a pretty sizable quantity consumed. To make sure I have enough, I often make a large batch. If there happen to be leftovers, they make great snacks later in the week. .
For planning purposes, I usually assume approximately 12 chips (or 2 tortillas) per person. That said, you’ll want to adjust the quantity to your audience’s preferences. If you know they’re all about the dippers, increase the quantity a bit. I keep leftover chips in a zip top bag on the counter.
Prepping the Easy Keto Cinnamon Chips
First, we’ll use a small bowl to thoroughly combine ½ cup Monk Fruit Blend Sweetener and 1 teaspoon Cinnamon. You could also use Granulated Erythritol if you prefer.
Then, we’ll grab a stack of the street taco size low carb tortilla wraps and place them on a cutting board. You’ll want to slice them into 6 wedges (like a round pizza) and toss the slices in a zip top bag. Then you’ll sprinkle them with the cinnamon-sweetener mixture, seal the bag, and give it a shake. Finally, you’ll drizzle in the Avocado Oil, seal the bag and shake again until the wedges are coated with the oil and the cinnamon-sweetener mix is evenly distributed.
Baking the Chips
Preheat the oven to 350°F and line 2 rimmed baking sheets with aluminum foil. I use the wide, heavy duty aluminum foil. If I’m cooking at home, I place wire rack inserts in the rimmed baking sheets to allow for better air and heat flow on the bottoms of the chips. You can do this without racks; however, it may just take an extra couple of minutes to get them crispy.
Once you’ve got the pans set up, spread out the chips on the wire rack. If you don’t have a wire rack insert, just lay them out on the pan.
We’ll bake them at 350°F for 8 minutes, then remove them, and flip them on the pan. Lastly, we’ll put them back in the oven for another 7 minutes or until they are just toasted.
Once done, you’ll remove them from the oven and allow them to cool. They will crisp up a bit more as they cool.
Related Recipes
While these Easy Keto Cinnamon Chips make a tasty snack on their own, they are perfect for dipping. You might want to try them with one of these:
They’d also be great with some keto ice cream.
Easy Keto Cinnamon Chips
Ingredients
- ½ cup Monk Fruit Sweetener Or Granulated Erythritol
- 2 teaspoons Cinnamon Any cinnamon is fine, but I like to use China Cinnamon (Tung Hing) if I have it.
- 16 Street Style Low-Carb Tortilla Shells
- 2 tablespoons Avocado Oil
Instructions
- Line 2 rimmed baking sheets with aluminum foil and insert wire racks (if you have them). Preheat the oven to 350°F.
- In a small bowl, thoroughly combine ½ cup Monk Fruit Sweetener (or Granulated Erythritol) and 2 teaspoons Cinnamon.½ cup Monk Fruit Sweetener, 2 teaspoons Cinnamon
- Slice each of 16 Street Style Low-Carb Tortilla Shells into 6 wedges.16 Street Style Low-Carb Tortilla Shells
- Place the slices in a zip top bag and sprinkle with the sweetener-cinnamon mixture. Seal the bag and shake to coat. Drizzle in 2 tablespoons Avocado Oil, reseal, and shake to coat again.2 tablespoons Avocado Oil
- Spread the chips out on the rimmed baking sheets. Bake for 5 minutes. Remove from the oven, flip, and then bake for another 5 minutes or until just beginning to lightly brown.
- Remove from the oven and allow to cool. They will continue to crisp up as they cool.
- Serve them with dip or just eat them as they are.
Equipment
- Heavy Duty Aluminum Foil
- Gallon-sized Zip Top Bag
Notes
- Sweetener Note
- While I like the Monk Fruit Blend Sweetener for this recipe, I’ve also made it many times with Granulated Erythritol. I find that the Monk Fruit is a bit sweeter. However, if you have one and not the other, that’s fine.
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