Directions

1. On a plate, mix the sugar and cinnamon.
2. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer inserted in the oil reaches 350°F. If you don’t have a thermometer, test the oil with a piece of Lavash, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.
3. One by one, fry Lavash until golden brown. With a slotted spoon, transfer the crisps onto paper towels to drain.
4. While the crisps are still warm, transfer to cinnamon-sugar mixture and coat both sides evenly.