Heartier and more nutritionally balanced than potato chips, you'll be satisfied with just one servings of these sweet, crunchy treats instead of the whole bag.
2 9-inch gluten-free pizza crusts 1 to 2 tablespoons non-hydrogenated vegetable spread (such as Earth Balance)
2 tablespoons cinnamon sugar (or 2 teaspoons sugar plus 1 teaspoon cinnamon)
Preheat oven to 375 degrees. Spread pizza crusts with vegetable spread and dust with cinnamon-sugar. Cut each crust into 8 triangular pieces and place on a cookie sheet. Bake at for 5 to 7 minutes until golden brown. Store in an airtight container for up to 5 days.