Chas likes his homemade chips both sweet and salty. He likes them sprinkled with sugar and pumpkin pie spice. He also likes to sprinkle non-dairy cheese shreds (we use Daiya) on them, sometimes mixed with chopped natural salami. Waiting for them to get done is the hardest part.
one medium rice tortilla
1 T. sugar
1/4 t. pumpkin pie spice or cinnamon
Cut tortilla into 12 wedges with pizza cutter. Arrange on cookie sheet. Combine sugar and spice and sprinkle over wedges. Bake at 375 degrees F for about 7 - 9 minutes or until lightly browned and crunchy.
Note: If you desire savory chips, try lightly sprinkling with sea salt and herbs of your choice or non-dairy cheese as mentioned above. If you use the cheese, bake at least 3 - 4 minutes longer to melt the cheese and dry out the chips. The Daiya cheddar style shreds work well on the tortilla and get extra crunchy where the cheese bakes against the pan. Yum!