Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment if desired.
- Cut pitas into triangles (6–8 pieces per pita). Separate layers if you want extra‑thin chips.
- Mix topping: In a small bowl, combine sugar and cinnamon.
- Brush each pita triangle lightly with melted butter or coconut oil.
- Sprinkle generously with cinnamon sugar.
- Bake for 8–10 minutes, or until crisp and golden.
- Cool completely — they crisp up more as they cool.
Notes
Protein‑Boosting Pairing Options
These turn the chips into a more balanced snack:High‑Protein Dips
- Greek yogurt dip (vanilla, honey, or cinnamon)
- Protein‑rich cottage cheese whip
- Peanut butter or almond butter
- High‑protein cream cheese spread
- Vanilla protein yogurt “frosting” (yogurt + a little protein powder)
Add‑Ons
- Serve with a handful of nuts
- Pair with a hard‑boiled egg for a sweet‑savory combo
- Add a side of turkey slices or deli roll‑ups
Alternative Ingredient Options
Pita Substitutes
- Whole‑grain tortillas
- Low‑carb wraps
- Naan bread
- Gluten‑free pitas
Sweetener Options
- Coconut sugar
- Maple sugar
- Brown sugar
- Monk fruit sweetener (for lower sugar)
Fat Options
- Melted butter
- Coconut oil
- Olive oil (lighter flavor, less sweet)
Flavor Variations
- Pumpkin spice
- Cocoa powder + sugar
- Cardamom sugar
- Cinnamon + nutmeg
- Add a drizzle of honey after baking
Storage
- Store in an airtight container at room temperature for 3–4 days.
- If they soften, re‑crisp in the oven at 300°F for 3–4 minutes.