In a small bowl, combine cinnamon and sugar. Mix very well.

Cut tortillas into quarter wedges. Set aside.

Prepare a wire rack with a pan underneath (to catch the cinnamon sugar that doesn't hit a Crispito). Or cover a plate with paper towels.

Place a large skillet on the stovetop over medium heat.

Add about 2 tablespoons oil and swill to coat.

When oil is hot and begins to shimmer, add 4 (or more, if the skillet is large enough) tortilla wedges in a SINGLE LAYER to the skillet.

Deep fry for about 30 seconds, until golden brown on the bottom.

With thongs, carefully turn over and fry until that side is browned, about 20 seconds.

Using the thongs, carefully remove the fried dough from the skillet to your wire rack or plate.

Add a spot more oil to the skillet, if needed.

Place more tortilla wedges in the skillet.

While they cook (make sure to watch carefully so they don't burn), liberally sprinkle first batch with the cinnamon-sugar mix. Turn over and sprinkle second side.

Repeat with all remaining tortilla wedges.

Serve, warm or at room temperature, with honey.