The only thing wrong with those hard shells was the occasional terrifying moment when a too-large piece had been swallowed. The only recourse was to continue the swallowing process while that knife-like taco shard sliced its way down the esophagus...ow, ow, ow...ow, ow! With that having happened to me more than once, I began to investigate the soft flour tortillas. I did like their flavor and nothing about them could hurt my throat!
Unfortunately, I never seemed to use up the left over shells. They would sit in my refrigerator until mold appeared and then be tossed out. Over the years, I found a few recipes that made use of the tortillas for more than taco/burritos.
(Post #78), Tortilla Fruit Shells is a clever way to use up flour tortillas for a dessert shell. Today's post is another way to use up the left-over shells...the tortillas are used to make little triangles chips...perfect for a snack or the fruit scoop companion for the second and third recipes of Fruit Salsas (post #128).
Cinnamon Tortilla Chips
2 T sugar
1 tsp cinnamon
4 flour tortillas
Preheat oven to 375 degrees. Combine cinnamon and sugar. Brush tortillas with water and sprinkle them with the sugar mixture. Cut each prepared tortilla into 8 wedges. Place on a baking sheet and bake 5-7 minutes. Remove to a wire rack and cool. Use immediately or store in an air-tight container.