So easy to make and bursting with cinnamon flavor, these Easy Keto Cinnamon Chips are the perfect dippers for any of your sweet low-carb dips! Give them a try.
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.
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.