In a 1 to 2-quart pan, melt 1/2 cup (1/4 pound) butter over low heat. Add 1/2 cup firmly packed brown sugar and 1 1/2 teaspoons ground cinnamon; stir until blended.

Brush 1 side of 9 flour tortillas (10 inch size) equally with butter-sugar mixture. Set tortillas, sugar side up, on 12x15 inch baking sheets, one to a pan. Bake tortilla in a 450 degree oven until puffed and slightly brown, about 5 minutes. Watch closely to avoid scorching. Slide hot tortilla off sheet. Repeat with remaining tortillas. You can bake 1 or 2 pans at a time.

Let tortillas cool at least briefly for topping to harden. Serve whole or break into pieces; pile into a basket. Serve warm or at room temperature. Store leftover crisps airtight at room temperature up to 1 day. Makes 4 to 8 servings.