Witch Hat Cinnamon Crisps

Crispy, crunchy, cinnamonny crisp that is incredibly easy to make, yet so delicious and fun.

Course Dessert

Cuisine American

Keyword halloween hats, witch hat

Prep Time 25

Cook Time 15

Servings crisps

Calories 39kcal

Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper and set aside.
Stir together sugar and ground cinnamon in a plate and set aside.
Using a witch hat cookie cutter, cut hats from each tortilla (I was able to squeeze in 7 from each tortilla).
Using a pastry brush, lightly brush one side of each hat with melted butter. Place buttered side down on the cinnamon-sugar mixture, gently rub your fingetip all around the hat, for the sugar to adhere well. Place the hat (sugared side up) on the prepared sheet pan ( without overlapping).
Bake hats, one sheet at a time, in the middle rack of the oven, for about 14 minutes, until deep golden and browned. Place pan on a wire rack to cool completely.

Crisps can be stored (in a covered container) at room temperature for 3-4 days.

Use any cookie cutter that you like or cut the tortillas into sqaures / trianngles. Baking time will vary depending on the thickness of cut-out.

Any size flour tortilla may be used. Obviously, you will require more tortillas if they are smaller is size.