On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.
*These crisps can be made ahead, sealed in cellophane bags and given as gifts! **A fun way to present these crisps is to serve a couple in a bowl of vanilla bean ice cream with fresh, seasonal berries on top.
Recipe courtesy of Marcela Valladolid, 2009