Easy, sweet tortilla crisps to pack in your kid's lunch

Cinnamon Tortilla Crisps
Recipe courtesy of Mr. Food

Ingredients:
1/4 cup granulated sugar
1 teaspoon cinnamon
Nonstick cooking spray
8 (10-inch) flour tortillas

Directions:
Preheat oven to 425°F. Coat 2 rimmed baking sheets with nonstick cooking spray.
In a shallow dish, combine sugar and cinnamon; mix well and set aside.
 
Place 2 tortillas on a cutting board and, using your favorite cookie cutter shapes, cut shapes from the flour tortillas.
 
Spray both sides of the tortilla pieces with nonstick cooking spray and sprinkle with the sugar and cinnamon mixture.

Place on baking sheets and bake 6 to 8 minutes, or until golden. Repeat with remaining tortillas.

Allow to cool then store in an airtight container.

Trade-Proof Lunch Box Tips
Plan with your kids:
Include the kids in planning the shopping list for their lunch. Don’t let them make decisions that sacrifice their nutrition – but do offer them options.

Ask them which fruit they’d like to have for lunch and if they'd like baked chips or pretzels, lean turkey or chicken, etc.

They get to choose, and parents still have control over the choices.

Make it fun!
Keep a load of fun-shaped cookie cutters on hand to cut out sandwiches, cheese slices and, yes, even cookies.

These come in handy for fun-shaped breakfast pancakes, too.

Assemble together
Let the kids help prepare and assemble their lunch, or cook or bake any items that can be included in their lunch.

Variety is essential
Pair assorted dips with a variety of finger foods such as cut-up fruits and vegetables; rolled deli meats and cheese; or string cheese, cookies and crackers.

Variety is essential! Vary the bread types for sandwiches beyond white bread.

Suggestions include: wheat, whole grain, rye, pumpernickel, crackers, cracker breads, English muffins, bagels, pita bread or tortilla wraps in lots of different flavors.