- I use melted coconut oil for the tortillas - (but real butter would be fine).
- I use coconut sugar - (but you can use your sweetener or sugar of choice).
- I use Brown Rice tortillas which are also Gluten-Free. But you can also use whole-wheat or Ezekiel - (OR you can use just white flour tortillas). If you are not used to whole-wheat tortillas; I recommend sticking with white flour tortillas.
- I have my classic homemade caramel sauce recipe (listed below) if you want to make homemade. Otherwise store-bought is fine but try to get an all-natural brand with no preservatives.
- Other topping ideas: peanuts, shredded coconut flakes, white chocolate chips, other fruits like strawberries - (this would be a great pair with the chocolate), pineapple, etc. Anything you fancy really.
- Can serve this warm or cold but I find fresh is best so the chips keep their awesome texture.
- You can also cut the ingredients in half to make less.
Ever been jolted out of bed with an idea, literally? Well, I am sure you have. It happens to me on a weekly basis (just ask my husband and my dog). With my passions for cooking and baking as well as training my amazing clients, there are many, many occasions where my mind suddenly comes up with my next recipe or killer workout. Usually in the early, early morning I might add. Got to love it right? But if that is the trade-off for being extremely passionate, I will take it any day. So last week early in the morning is how this recipe came about. I could not wait to get in my kitchen and GO. It came out just the way I imagined it in my mind too. I love when that happens and not the other way around - been there too many times before! Hmmmmm. Homemade Cinnamon and Sugar Tortilla Chips... When I am going to indulge, this is how I do it! This Moni Meal reminds me of a bananas foster... meets a churro... meets a plate of sweet nachos. Are you with me so far? I keep it "lighter" by not over doing it with the toppings. It is the perfect hit of flavors and texture. You will see. This is one of the easiest, super fun, yet very yummy and delightful dishes. This is a great crowd pleaser too. Who would not love this at your next get together! Start adding the whipped cream.... Nice lil' drizzles of chocolate syrup.... Add any toppings you like! NOTES: Here are my notes if you do not have or do not want to use the ingredients that I use.
32 Dessert Nacho Chips
- 4 tortillas of your choice-I use Brown Rice, (but you can use a high-fiber, a whole-wheat, Ezekiel or just flour is fine too). SEE NOTES.
- 1/3 cup melted coconut oil (or can use butter)
- 1/4 cup of coconut sugar or Stevia (or can use sugar)
- 1 1/4 tsp of cinnamon
- 1/4 cup - 1/3 cup warm caramel sauce, melted (can use an all-natural store bought or my homemade recipe below)
- 1 - 1 1/2 ripe bananas, thinly sliced
- 1/4 cup mini chocolate chips
- 1/4 cup of peanuts
- whipped topping, can use store-bought or fresh. If store-bought: Look for a brand with non-hydrogentated oils
- chocolate syrup, drizzled for topping - look for "no corn-syrup" found at Whole Foods
- cocoa powder (or powdered sugar, optional), for topping
- Other topping ideas: other nuts, shredded coconut flakes, white chocolate chips, other fruits like strawberries (would be a great pair with the chocolate), pineapple, etc. Anything you fancy really.
- 1/2 cup heavy cream, warmed
- 1 cup sugar
- 1 tbs water
- 1 tsp lemon juice
- 1/2 stick butter
- 1/2 tsp sea salt- secret ingredient!
- In a SMALL saucepot warm the cream and set aside.
- In a meduim saucepot place; sugar, water, and lemon juice BUT DO NOT STIR THE SUGAR on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir. I know it is so hard to not do - but TRUST ME!
- Once you have reached the golden caramel stage, slowly (and carefully) add in the warm cream. Turn the heat back on to med-low, and now stir in the salt.
- Cook over this heat, stirring, occasionally, for about 3-5 mins. The caramel will thicken quite a bit. Turn off the heat and add the butter.
- Preheat the oven to 450 F. (You want it pretty hot for the tortillas to crisp right up).
- In a small bowl; mix together the coconut sugar (or sugar) and cinnamon.
- Take one tortilla (of your choice) and lightly brush it with the melted coconut oil (or butter). DO NOT FORGET THE EDGES. Next sprinkle on the cinnamon-sugar mix on both sides.
- Stack all 4 tortillas on one another. Cut into eigths. Place on a baking sheet evenly trying to not have them overlap. Bake for about 3-5 mins on each side. Rotate them so they are evenly cooked. NOTE: (baking time can slightly vary on what kind of tortilla you use so just keep your eye on them). LET COOL.
- Meanwhile, melt the caramel sauce, slice up the bananas, and have your mini chocolate chips and whipped cream handy. NOTE: Other topping ideas: other nuts, shredded coconut flakes, white chocolate chips, other fruits like strawberries (would be a great pair with the chocolate), pineapple, etc. Anything you fancy really!
- When the tortillas, that are now chips, are cooked - place on a big plate. Next evenly drizzle withthe warm caramel sauce. Next, evenly place the sliced bananas. Followed by sprinkling the mini chocolate chips over - They will get slightly melted from the warm carmel sauce. Next sprinkle the peanuts over. (This is when you would add in other toppings if you want).
- The grand finale is of course the whipped topping followed by drizzling over the chocolate syrup right over. Last step is to then dust the entire plate with generous dashes of cocoa powder (or can use powdered sugar - or both). This makes is pretty but also even more tasty. Now it is done.