These cinnamon sugar pita chips have just four ingredients, are quick and easy to make and are completely moorish. I challenge you to try and stop at just one!
What can I serve these with?
You don't have to serve these with anything, you can just eat them by the hand full on their own. However I also tried them with a bowl of cinnamon honey yogurt which took them to the next level. You could eat them with your favorite sweet dips, perhaps some mascarpone cheese drizzled with a little honey or some berry sauce.
Can I make other flavours?
Absolutely. You could try these with other spices such as nutmeg, allspice or some drinking chocolate and a sprinkle of chili powder. You could even make a savory version with garlic salt and a sprinkle of cheese but that's venturing into savory territory!
Cinnamon is a well-known spice made from the inner bark of several species from the genus Cinnamomum. Cinnamon can actually come from two different trees, Cinnamomum verum, sometimes called true cinnamon and Cinnamomum cassia, also called cassia. Most commercially grown cinnamon comes from cassia. Fun fact you can even grow your own cinnamon tree at home, although it does take at least two years before you can start harvesting the aromatic inner bark.
Sugar: I used castor sugar here but you could try other sugars such as raw. I don't recommend using brown sugar as it won't spread evenly across the pita.
Pita bread: I use large wholemeal pitas in this recipe to make them a bit more healthy. You could use white if you prefer and small pita if that's what you can get. You could try experimenting with other flatbreads but you would need to see how they crisp up in the oven.
Butter: use your favorite butter or nondairy spread. You could even try using a mild-tasting oil or refined coconut oil.
How to make cinnamon sugar pita chips
Preheat your oven. Lay out the pitta bread and spread it with a thin layer of butter on both sides. You need to put butter on both sides to make the chips nice and crunchy, if you just do one side they can stay a bit soft.
Sprinkle with sugar on one side of the pitta, then with cinnamon. Its best to sprinkle on the sugar first so it sticks to the butter. Then sprinkle on the cinnamon. Hold the teaspoon up fairly high to help disperse the cinnamon and get an even sprinkle across the pitta.
Cut the pitta up into chip-sized pieces. A pizza cutter is perfect for this, or you can use a large sharp knife. Spread the pieces evenly across baking trays, ensuring they do not overlap.
Bake in the oven for about ten minutes until crispy. Oven temperatures can vary so I recommend checking on the chips after five minutes and baking more as needed.
To serve the pita chips
You can eat these straight from the oven, try not to burn your fingers on the tray! Pop them into a bowl and munch away, or try serving them with a bowl of cinnamon honey yogurt or your favorite sweet dip. Delicious!
To store the pita chips
If you have any leftover pita chips that don't get gobbled up straight away you can store them in an air-tight container lined with baking paper for up to a week, after which they may start to lose their crunch. But I doubt they will last that long!
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! #KCAEIC
LOOKING FOR MORE YUMMY DESSERT RECIPES?
Why not try making
- Caramel Pecan Cheesecake
- Oreo Turkey Cookies
- Apple crumble (apple crisp)
- Cinnamon, honey and kefir popsicles
- Cinnamon, apple and oat ice cream
Cinnamon sugar pita chips
- 4 large wholemeal pita bread/pita pockets
- 4 flat tablespoons (60gms) butter or non dairy spread
- 2 tablespoons (30gms) white sugar
- 1 teaspoon ground cinnamon
- Pre-heat your oven to 350°F (180°C or 160°C)
- Spread both sides with each pitta with butter or non dairy marge
- Sprinkle evenly all over on one with sugar
- Sprinkle evenly all over the same side with cinnamon. To help get an even sprinkle it helps to hold the teaspoon a bit higher above the pita.
- Cut into small pieces using a pizza cutter or a large sharp knife.
- Spread evenly over a coupe of baking tray, ensuring they do not overlap. You may need to do them in two batches if they don't all fit in your oven at once.
- Bake for ten minutes until crisp and crunchy *Oven times may vary. I recommend checking after five minutes, then baker for longer as needed by your oven.
- Remove from oven and enjoy! Fabulously moorish on their own, with some cinnamon honey yogurt or your favourite sweet dip. Delicious!
- 1 tablespoon (15gms) butter or non dairy marge
- ½ tablespoon (7.5gms) castor sugar
- ¼ teaspoon cinnamon
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.