I think I’m addicted to finding new ways of doing things. Like eating. Mostly eating.

Last night I made tortilla chips from half a fajita that was about to go bad in the fridge. Now normally, I’m not a chip person, but I am a cinnamon and butter person, which are two of the main ingredients listed in this Fitness Magazine recipe. I should include here that they were absolutely delicious, but did kind of puff up in the oven and come out sort of flaky. That may have been because I was supposed to leave them on the cookie sheet for 10 minutes though, and was too distracted by the leftover pizza I was eating to keep an eye on the clock– that said, the tortilla slab was probably in there for more like 12-13 minutes.

ALSO! Instead of the vanilla yogurt, I topped these babes with Walnut & Fig jam. Just as good, especially for sweets lovers like me and everyone else who prefers the tastier things in life. FYI – would have posted my version of the chips, but does anyone really want to see a picture of the yogurt-to-go container I brought them to work in on my boring brown desk? Didn’t think so.

Recipe for Cinnamon Dippers

Cut a 6-inch corn tortilla into wedges, brush with 1 teaspoon melted low-fat butter, and sprinkle with a pinch of cinnamon. Bake in a 350-degree oven for 10 minutes. Dip cooled chips in 1/3 cup nonfat vanilla yogurt.

(Photo courtesy of FitnessMagazine.com)