Easy Cinnamon Crisps
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1 package Mexican taco salad shells
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 400 degrees. Cut each unbaked shell into 8 wedges. Place in single layer on ungreased baking sheet. Bake for 4 to 7 minutes or until light golden brown. In a large plastic bag, combine sugar and cinnamon. Gently shake warm wedges a few at a time in sugar mixture. Serve or store in airtight container. Makes 32 pieces.