Linda Collins | United Cooperative Services

“These were served as an appetizer at a Mexican-themed buffet during a bridal shower for a niece and her husband-to-be. The recipe was requested by several, and the few leftovers were eagerly carried home by the last guests.”

1 tablespoon butter
1 1/2 teaspoons water
1/4 cup brown sugar
6 whole wheat flour tortillas
1/8 teaspoon cayenne pepper, or more to taste

1. Preheat oven to 375 degrees.

2. Combine butter and water in a small, microwave-safe bowl and heat until butter is melted. Add brown sugar and stir until smooth. Spread equal amounts of butter/sugar mixture over tortillas, leaving a 1/4-inch border near edges.

3. Cut each tortilla into 8 wedges. Lightly sprinkle wedges with cayenne. Arrange tortilla wedges in a single layer on a baking sheet lined with nonstick foil or parchment paper.

4. Bake 7–9 minutes or until sugar mixture is bubbly and chips feel firm. Let cool on wire racks. Store in a closed container.

Servings: 6. Serving size: Approximately 8 chips. Per serving: 51 calories, 0.04 g protein, 1.79 g fat, 9.01 g carbohydrates, 0.01 g dietary fiber, 2 mg sodium, 8.9 g sugars, 5 mg cholesterol