20 won ton skins or 5 eggroll skins
3 - 4 tbsp. butter, melted
1/4 c. sugar
1 tsp. ground cinnamon

Cut each won ton in 1/2 to make 2 rectangles. If using eggroll skins, cut each into 1/4 then cut each into 8 rectangles from each skin. Brush some butter on bottom of 10' x 15' baking pan. Place into pan close together. Combine sugar and cinnamon and sprinkle over rectangles.

Bake at 375°F, until crisp and golden (5 - 6 min.). Remove from pan. Let cool on racks. Repeat until all rectangles are baked.

Makes 40 crisps. Delicious with tea, fruit salad or ice cream.

Prep. time: 10 -15 minutes.

Bake time: 5 - 6 minutes per pan. Calories per crisp: 27.