Mix all of the ingredients together in a small bowl until they are well combined. The mixture should be crumbly.
Place the mixture onto a parchment-lined cookie sheet and press on it with your hands until you have a blob that's about 1/4 inch thick. It doesn't have to be perfectly smooth since it will spread and smooth as it bakes.
Bake for 50 minutes or until mixture is melted and a little bubbly.
Cut into chip-sized pieces.
This recipe makes 1 cup of cinnamon chips. Store cinnamon chips in an airtight container for several weeks or freeze them in a freezer-safe bag for months!Try switching up the recipe to make pumpkin spice chips - just replace the cinnamon with pumpkin pie spice.You can also make ginger chips (so good in ginger molasses cookies) by using ground ginger.