Cinnamon Sugar Baked Tortilla Chips

Having a child with allergies is difficult and to me the three hardest things about are:

1: Telling your child he or she cannot have that thing they want in the store or that you or someone else is eating and them not understanding why.

2: Trying to check the ingredients in everything you are buying at the store with the child getting antsy and frustrated that it's taking so long.

3: The cost. Oh. My. Goodness. Replacements for egg and milk are just nuts. Vegan butter here costs me about $6 a tub. Then there is the coconut oil, coconut butter, and all of those other things that you may need to use for replacements in baking and such.
(Edit: I did find that where I live that BlueBonnet light butter is dairy free, so you might want to check it out where you are at if EarthBalance is too pricey like it was for me)

So, because of that, I haven't been able to do a whole lot of experimenting. But last night I made something simple, easy, quick and cheap.

You'll need:
A microwaveable container
Another small bowl for the sugar and cinnamon
Cookie Sheets
Something to cut your tortillas with (I use a pizza cutter)
A Basting brush
Vegan Butter
Flour Tortillas (I used 3)
3 tablespoons Ground Cinnamon
3 tablespoons White Granulated Sugar

Optional:

Honey
Chocolate Syrup (Hershey's and Nesquick chocolate syrups are both dairy free)

Directions:

Preheat the oven to 350 degrees.

Microwave some of your butter until it is completely melted.

Stack your tortillas on top of each other and cut them into 8ths.

In another bowl make your sugar cinnamon mixture.

Lay your tortilla triangles on your cookie sheets.

Coat the tops of your tortilla triangles with the melted butter.

Sprinkle the cinnamon sugar mixture on top of the buttered triangles.

Bake for 8-10 minutes or until they look golden brown on the edges.

Pour your honey and/or chocolate syrup over them.

Serve and enjoy!

(If you've got some allergen friendly ice cream lying around, that would be good with it too :D )