Do you ever look through your refrigerator or pantry and realize once again you have let something sit to long. Well the other day I noticed we had some whole wheat pita breads that I tossed in the refrigerator. I typically put bread in the refrigerator as the temperature rises. I knew that they would not get eaten unless I made an effort to serve them. Our meals were determined for the week and pita bread did not really fit into to them.
I decided to make a snack for Little Miss Mixture when she arrived home from school. Little Miss Mixture is a big cinnamon fan and she has a sweet tooth, so I decided I would cinnamon pita chips would be good. Most cinnamon pita chips on the market are not whole wheat, so even adding some sugar would still keep these a pretty healthy after school snack. The chips would also make a great snack poolside.
The chips were a success,especially when Little Miss Mixture decided she preferred them with Peanut Butter & Company chocolate peanut butter.
Whole Wheat Cinnamon Sugar Pita Chips
2 Tbsp melted Butter per Pita Bread
1 Whole Wheat Pita Bread
1 tsp. cinnamon*
2 tsp sugar*
* this is a guestimation as I am not a person who measures everything. The cinnamon sugar can be adjusted to a personal taste.
Preheat oven to 350 degrees. Cut the pita bread into wedges, slices, or however you prefer to get the size chip you desire. I cut strips about 2 inches long, but some crumbled and were smaller. In a small ramekin or glass bowl mix the cinnamon and sugar into the melted butter. Once combined you can toss everything into a medium bowl to coat the pita bread or you can brush the pita bread as desired. Spread chips on a baking sheet and bake for 12 -15 minutes until crispy. Allow to cool and enjoy.