Cinnamon Chips

2 (98% Fat Free) Fajita Size Flour Tortillas (1 point each)
Butter Flavored Nonstick Cooking Spray
1/4 Cup Splenda Granular
1/4 teaspoon Cinnamon

Preheat oven to 350 degrees. In a small bowl, mix Splenda and cinnamon together. Lightly spray tortillas with nonstick cooking spray, and then sprinkle each generously with the cinnamon mixture. Turn tortillas over and repeat. Cut each tortilla into 8 wedges (kitchen scissors work best for this). Place wedges in a single layer on a cookie sheet. 
Bake 8 minutes then turn each chip over and continue baking until the chips are crisp and lightly browned (approx. 4-5 minutes). If you take the chips out and they bend a little or they are chewy when you try to take a bite, you need to cook them longer. They should be crisp when taken out of the oven. Serve Warm.

Serves: 1 (16 Chips) 
Per Serving: 185 Calories; 1g Fat (4.7% calories from fat); 6g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat.
WWP: 3 (www.AimeesAdventures.com)