Posted by Stephanie Simpson on
I made these this weekend to share with friends. And as we stood in the kitchen, catching up and popping chip after chip, we weren’t saying:
These are good considering how easy they are to make; or,
These are good considering they’re whole wheat; or,
These are good considering they’re barely oiled and only briefly baked.
No, though all of those things are true - these are speedy, easy, and, in the world of chips, relatively harmless - what we were saying was simply this:
These are awesome. Period.
Try one of these and, more than anything, I think you’re going to smile. Because these crunchy little chips, dusted with a handful of sparkling cinnamon sugar, are sure to remind you more than a little of that childhood favourite, Cinnamon Toast Crunch. Except that you made these. With four ingredients. In 15 minutes.
But again, that’s not what’s going to be on your mind.
Take the time to sprinkle cinnamon sugar to the very edge of the pita and every bite will be as delightfully nostalgic as the last. And make lots. Because I promise, between snacking and sharing - a surefire way to make everyone smile - they’re going to disappear quickly.
Below, you’ll find the recipe for the cinnamon-sugar chips, as well as some quick tips on how to easily adapt the recipe to make all sorts of savoury chips. Both are great recipes to have in your repertoire, but there’s definitely a reason I’ve listed the cinnamon-sugar version first.
I mean, there’s a reason why Cap’n Cayenne and Cumin Crisp never made it into the cereal aisle, right?
Cinnamon-Sugar Pita Chips
Makes 8-9 cups
Note on quantities: I used pitas that were roughly 12 inches wide - pretty big for a pita! If your pitas are a different size, you may want to adjust the quantitites of oil and cinnamon sugar a bit. For medium (~8-inch) pitas, a total of 1.5 tbsp of oil, 3 tbsp of sugar, and 1 tbsp of cinnamon (about 3/4 tsp oil and 2 tsp mixture per round) should suffice! If you need to make more cinnamon sugar mixture, just use a ratio of 3 parts sugar to 1 part cinnamon.
3 pitas (whole wheat or white)*
2 tbsp neutral-flavoured oil (canola, vegetable)
1 tbsp + 1 tsp cinnamon plus 4 tbsp sugar, mixed together
1. Preheat oven to 400°F.
2. Using your fingers or a knife, split edges of pita, then gently separate pita into two rounds. Lightly and evenly brush coarse side of round with roughly 1 tsp of oil, then sprinkle evenly with 2-3 tsp of cinnamon-sugar mixture, or enough to coat the pita. Repeat for all pitas.
3. Stack 3-4 rounds on top of one another, then cut into desired shapes using a pizza wheel or a sharp, flat-bladed knife.** Repeat for all remaining rounds. Place pita pieces on an ungreased baking sheet and bake for 5-7 minutes or until crisp and golden.
*Once you’ve added all of your seasonings, I doubt anyone’s going to know whether your pitas started off as whole wheat or white. So I’d say do yourself a favour, and go with the whole wheat! Whatever you decide to go with, make sure it’s thin and mild-flavoured (nothing too pita-y), to ensure that your chips crisp well and the cinnamon-sugar flavour really comes through!
**If you’re using a knife (my preference), I’ve found that applying firm pressure to the knife to cut straight down through the pitas works best! To cut in triangles, cut pitas as you would a pizza. To cut into squares, cut pita into 1.5-inch strips, then cut strips into 1.5-inch squares.
Savoury Pita Chips
If you want to make savoury pita chips, follow the instructions above and simply change up the seasonings. As a starting point, substitute a neutral-flavoured oil for a more flavourful oil (like extra virgin olive oil) and season chips with a big pinch of salt (use whatever kind you like best!) instead of cinnamon sugar.
Bake them as is, or get creative and add your favourite dry, ground spices (like chili powder, paprika, cumin, or even garam masala!), dry or fresh herbs, a bit of grated parmesan cheese - whatever you want, really! Not sure how much to add? Start with a light dusting, then slice off a bit of pita and give it a try! The pre-baked pita should be as flavourful as you want the final product to be.