Spread butter onto each tortilla, like you are buttering toast. Alternatively, melt the butter and brush onto tortillas.
Sprinkle generously with cinnamon sugar.
Stack the tortillas, then cut into strips, or triangles.
Spread in a single layer on a baking tray (3 tortillas should almost perfectly fit).
Bake for 5 to 8 minutes until golden and crisp.
Eat warm or at room temperature.
1. Stores for 2 to 3 days in an airtight container. I cut these but cutting each tortilla into 6 strips (lengthwise), then the outer strips into 2 and all other strips into 3, this makes 16 pieces per tortilla.2. Nutrition per piece.