- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 24 ornaments
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 76
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 91 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 24 ornaments
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 76
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 91 mg
Ingredients
Directions
Special equipment:
cookie cutters or kitchen shears, a drinking straw and thin ribbon or butcher's twine- Line a baking sheet with paper towels or fit with a cooling rack. In a pie dish, mix together the sugar and cinnamon.
- Add enough oil to a shallow heavy-bottomed pot to come 1 inch up the sides. Heat over medium to low heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
- Use large cookie cutters or kitchen shears to make desired shapes and designs with the flour tortillas. Use a straw to make a hole on top of each for hanging.
- Fry each tortilla shape for 1 to 2 minutes per side. Remove and drain on the prepared baking sheet. Dredge the tortillas in the cinnamon sugar while still hot.
- To assemble, thread a piece of ribbon or butcher's twine through the hole on top of each ornament and tie off to form a loop for hanging.
Cook’s Note
Hang these on your Day of the Dead tree or use them for Halloween ornaments.
