Some things are so easy to make at home, but I’ve never thought to actually try making them. Pita chips are one of those things. I’ve always had a weakness for pita chips. Stacey’s Pita Chips to be precise. They’re so thick, salty and crunchy and once I have one it’s hard for me to stop. Especially when a good dip is involved.
A couple days ago I shared with you all my Chickpea and Date Chocolate Chip Cookie Dough recipe. Gosh, that stuff is good. But what’s even better is using Homemade Cinnamon and Sugar Pita Chips as a vehicle for said cookie dough.
I probably wouldn’t have thought to make these pita chips if the pita pockets I bought from Trader Joe’s didn’t rip so easily. Don’t get me wrong. I love Trader Joe’s and I love that they sell bread products that don’t have tons of ingredients in them. Unfortunately, those products don’t hold together very well. Mainly their whole wheat pita pockets. Brett and I tried to make sandwiches using some mini pita pockets I bought from TJ’s, but the edges tore even before we finished making our sandwiches and everything spilled out the sides. It was still a delicious meal, but messy.
Instead of having more messy sandwiches I decided to turn them into Pita Chips. Guys, the combination of my chickpea cookie dough and these sweet pita chips is amazing. I brought this combo to my friends house the other night and it was eating in a flash. That’s how I know something I made is good: I leave with an empty plate.
Homemade pita chips are so versatile as well. You can make ones that are savory, cheesy, sweet or spicy. For these Cinnamon and Sugar Pita Chips I brushed coconut oil on the sliced pita wedges before sprinkling a mixture of cinnamon and sugar over the top. Coconut oil is perfect for sweet chips. It’s so flavorful and subtly sweet on its own.
What is your favorite flavor/brand of pita chips? Have you ever made any at home? I’d love to know if you try these out!
- 8 whole wheat pita pockets
- 4 teaspoons sugar
- 1 teaspoon cinnamon
- coconut oil, liquid form
- Preheat your oven to 375 degrees.
- Mix together the sugar and cinnamon in a small bowl and set aside.*
- Cut each pita pocket into 6 sections. You can stack them and cut multiple pockets at once.
- Lay the wedges out flat on a baking sheet and brush the tops with melted coconut oil. Sprinkle each wedge with the sugar and cinnamon mixture soon after brushing with coconut oil. This makes sure the cinnamon and sugar sticks to the pita chips.
- Bake the chips in the oven for about 10 minutes until golden and crispy. They will harden a little more even after you remove them from the oven.
- *If you need more of the sugar and cinnamon mixture, use a 4:1 ratio, 4 parts sugar to 1 part cinnamon.