Cinnamon Chips Recipe

• servings: 1.5 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

⅔ cup (132g) granulated sugar

3 Tbsp ground cinnamon

2 Tbsp vegetable shortening (or solid coconut oi)

2 Tbsp corn syrup (or honey)

Directions

Preheat the oven to 225ºF. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, blend all ingredients until the mixture looks like coarse crumbs. If you don’t have a food processor, use your hands or 2 forks to work the mixture together.

Use your hands to squeeze and press the mixture until it comes together into a soft dough.

Transfer the dough to a lined baking sheet. Press or roll it out into a thin, even layer, about 1/4-inch thick.

Bake for 30–35 minutes. The mixture will not change much in appearance, but will look a little more melted and less granular. The mixture will still be soft. Allow it to cool completely, it will harden as it cools.

Use a knife to cut the cinnamon slab into small squares. Store in an airtight container for up to 1 week or freeze in an airtight bag for up to 4 months.

Nutrition

• Serving Size: 1.5 cups
• Calories: 616 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 2 g
• Sodium: 21 mg
• Total Carbohydrate: 124 g
• Dietary Fiber: 8 g
• Total Sugars: 112 g
• Protein: 1 g