Cinnamon chips are a bit of an elusive item. I’ve heard from many bloggers that they can’t find them where they live, and I know from my own experience that I can only find them during the holidays. Of course, they’re pretty readily available online, but the price as well as the shipping can make you think twice about whether you really, really need them. I was also frankly appalled to find that some cinnamon chips aren’t even made with cinnamon! Luckily, I’ve come across a solution to this whole cinnamon chip problem, which I believe is quite a problem, as these little morsels can make some pretty good baked goods. The solution: you can make your own cinnamon chips, with a bit of free time and a couple ingredients. And I guarantee you – they will be cinnamon-y!
To begin, preheat oven to 200 F. Line a baking sheet with parchment paper and spray paper with a no-stick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon, vegetable shortening, and corn syrup until totally combined and crumbly.
Spread the mixture out on the prepared baking sheet, flattening out with another sheet of parchment paper or the back of a spatula into a rectangle about 1/4″ thick.Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It shouldn’t be crisp. Let cool completely after baking.
Use a pizza wheel to slice the cooled block into small square chips; I made 1/4″ squares. Store in an airtight container until ready to use. They should keep for a long period of time, just like any other baking chips.
Recipe adapted from: Mind Over Batter