Kid-friendly Crunchy Cinnamon Chips Recipe - Sticky Fingers Cooking
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Recipe: Crunchy Cinnamon Chips

Recipe: Crunchy Cinnamon Chips

Crunchy Cinnamon Chips

by Erin Fletter
Photo by Joshua Resnick/Shutterstock.com
prep time
5 minutes
cook time
makes
4-6 servings

Fun Food Story

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Crunchy Cinnamon Chips

Shake tortilla chips in cinnamon sugar, and you have a simple, elevated snack! They go great with our Fabulous Fruit Salad Salsa!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • shake :

    to rapidly and vigorously move a covered container filled with food up and down and side to side to combine ingredients and create a different consistency, such as shaking whipped cream to make butter.

Equipment Checklist

  • Large resealable plastic bag
  • Measuring spoons
scale
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7X

Ingredients

Crunchy Cinnamon Chips

  • 1 8 to 12-oz bag plain tortilla chips
  • 1 to 2 T ground cinnamon
  • 3 to 4 T granulated sugar

Instructions

Crunchy Cinnamon Chips

1.
shake + shake + shake

Have kids gently pour 1 bag of plain tortilla chips (or as many as will fit) into a large resealable bag and add 1 to 2 T cinnamon and 3 to 4 T sugar. Then, gently shake, shake, shake the bag to mix and coat the chips evenly with the cinnamon sugar. Enjoy with Fabulous Fruit Salad Salsa!

Surprise Ingredient: Tortilla!

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Photo by Light and Vision/Shutterstock.com

Hi! I’m Tortilla!

"Hola! I'm a corn tortilla and a staple of Latin American cuisine, going back thousands of years. Mexicans and Central and South Americans use me like people in other countries might use other types of bread. They sop up sauce and soup with tortillas, put meat, eggs, veggies, and fruit on me and in me, and I'm an essential part of many dishes." 

History & Etymology

  • A tortilla is a flat, round, unleavened bread made from corn or wheat flour. It is one of the oldest foods of Central and South America. 
  • Mesoamericans began domesticating corn and other crops around 7,000 BCE. As a result, corn became a staple, and the people from Oaxaca in Mexico may have started making corn tortillas sometime from 1500 to 500 BCE. There is evidence of corn tortillas in Mesoamerica from 500 BCE. The starch in corn supplied the necessary energy for the people; corn of that day also contained protein and a little fat. Though corn was sometimes eaten raw on the cob, it was primarily stored dry and ground into cornmeal to make masa or corn dough.
  • The invention of masa, or corn dough, happened when the native people of Mexico discovered that soaking corn kernels in lime solution would loosen the kernel skins, which made masa possible. This process, called nixtamalization, also makes the corn easier to grind and stick together and improves the nutritional value and taste of the corn. In addition, it changes the structure of the proteins and carbohydrates of the corn and makes the ground grains stick together to form masa. 
  • The original name of tortillas, "tlaxcalli," came from the Aztecs. Tortilla means "little cake" and comes from the Spanish word "torta," which means "round cake." Spanish conquerors in Mexico named tortillas. 

Traditional Method of Making & Cooking

  • The traditional way of making tortillas is to grind the soaked kernels into masa on a stone slab. The masa can be white, yellow, or any color the raw corn is, but more importantly, consistency is key. The ingredients are simple, but the tortillas will not be perfect if the water temperature is not just right or not the correct quantity. Once the masa consistency is ideal, place a golf-ball-size amount between wet hands and pat it into a flat thin pancake. This way of making tortillas is still followed by some people today.
  • After pressing the masa into thin pancakes, quickly fry them on a "comal" or griddle, typically without oil. As they cook, the tortillas will puff up in spots (these spots deflate once you remove the tortilla from the heat). 
  • There are three colors of maize dough in Guatemala and Mexico for making tortillas: white, yellow, and blue (also called black) maize.

How to Eat

  • Tortillas are best eaten warm and straight off the comal (griddle). If you don't have access to fresh tortillas, warm them before eating, either in the microwave, oven, or stovetop. Besides quesadillas, tortillas are used for making tacos, enchiladas, chilaquiles, huevos rancheros, sopapillas, and chips, of course!

Nutrition

  • Corn tortillas contain an impressive amount of fiber, which is necessary to keep our digestive tracts in good shape.
  • Corn tortillas also have phosphorus. Our bones require phosphorus to regenerate, and so do our red blood cells. Phosphorus helps to keep our blood at just the right pH level. 
  • Corn tortillas are also a good source of magnesium, which supports muscle and nerve function. It also contributes to bone and heart health.

 

History of Chips!

Photo by baibaz/Shutterstock.com (colorful vegetable chips)
  • Chips are crisp, somewhat flat snack foods made from thin slices of vegetables, grains, legumes, or fruit. The slices can be fried in oil or baked, then salted or seasoned. The first known chip was the potato chip, created in the United Kingdom in the early 1800s. In Britain and Ireland, they call chips "crisps!"
  • A few examples of the chips you can buy or make yourselves include potato chips, sweet potato chips, corn chips, tortilla chips, pita chips, bean chips, carrot chips, beet chips, kale chips, banana chips, and plantain chips.
  • Chips are often accompanied by a cold or hot dip. Chips and dip grew in popularity in the 1950s and are often served together at barbecues and parties. Common dips for tortilla chips are salsa, guacamole, and seven-layer dip. Bean dip goes well with corn chips. Flavored sour cream or cream cheese dips are often paired with potato chips, like French onion dip.

Let's Learn About Mexico!

Photo by Alena Darmel
  • Officially, Mexico's name is "The United Mexican States." It is one of several countries and territories in North America, including Canada and the United States of America.
  • Spanish is Mexico's national language, and Mexico is the largest Spanish-speaking country in the world. Mexican people didn't always speak Spanish, though. For thousands of years, Native Americans lived there and built great cities. The people had advanced language, education, and calendar systems, and they had very clever ways of raising food. Mexico is also the country with the largest number of native American speakers in North America. 
  • The capital of Mexico is Mexico City. Mexican legend says that Aztec leaders were told to build their great city of Tenochtitlan at the site where they saw an eagle sitting on a nopal cactus with a snake in its beak. That image is in the center of Mexico's flag. The Aztecs built their city on an island in the middle of a lake. The ruins of Tenochtitlan are at the center of Mexico City and still sit on top of a lake! As water is pumped out to serve the needs of the city's growing population, the city has been sinking at a rate of 6 to 8 inches per year.  
  • Indigenous Mexican people included the Aztecs in the central interior of the country, the Mayans of the Yucatan peninsula, and the Zapotec of the south. Spanish explorers landed in Mexico in the early 1500s, and they ruled Mexico for over 300 years. During this time of colonization, Mexico's Mesoamerican civilizations mixed with European culture.
  • Before the arrival of Spaniards, native Mexican food primarily consisted of corn, beans, peppers, tomatoes, sweet potatoes, squash, and herbs. Indigenous people occasionally hunted and added wild turkey, rabbit, deer, and quail to their largely vegetarian diets. Native royalty sipped chocolate drinks. Europeans introduced cattle, sheep, pigs, goats, chickens, sugarcane, and wheat to Mexico upon their arrival. 
  • Mexican cuisine uses chili peppers to give it its distinct flavor. Jalapeños, poblanos, and serrano peppers are commonly used in Mexican dishes. Dishes that include mole, a sauce made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions, such as Día de los Muertos. 

What is it like to be a kid in Mexico?

  • Mexican children may live near the ocean or the gulf, in the desert, or in the mountains. 
  • Kids often live with extended family, including grandparents. Their full names include their father's and their mother's.
  • Most kids speak Spanish, but Mexico also recognizes 68 native languages. 
  • They attend school from September through June. Large schools have two shifts—one group in the morning and one in the afternoon. Students are usually required to wear uniforms. 
  • They may play soccer, baseball, and other sports. Jumping rope and other outdoor games are very popular. They might play a game similar to bingo called Lotería. It is played with picture cards and songs. 
  • Corn tortillas are a staple for kids, along with beans and rice. Dishes that include mole, a sauce often made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions. 
  • A popular family holiday is Día de los Muertos (Day of the Dead), a celebration to remember and honor a family's ancestors. Family members decorate the graves of their relatives who have passed on. Typical foods served for this holiday include empanadas, tamales, pan de muertos (a sweet bread in which a ring with a tiny plastic skeleton is hidden), and calaveras de azucar (sugar candy skulls). 

THYME for a Laugh

Have you heard the joke about the tortilla? 

It was corny.

Lettuce Joke Around

I named my dog Cinnamon!

He's a lot of bark!

THYME for a Laugh

What did the tortilla say to the avocado when the dip bowl was empty? 

“We’ve hit guac bottom!”

THYME for a Laugh

What did the hungry computer eat? 

Chips, one byte at a time!

THYME for a Laugh

What type of chips do you eat with your BFF? 

Friendchips!

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