For your snack attacking pleasure: cinnamon sugar pita chips. Crunchy, sweet, and perfectly these homemade pita chips couldn’t be easier to make!
Getting back in the swing of things after a vacation is always a little rough, isn't it? We just got back from a week in Hawaii and I'm torn between wanting to dive into all things pumpkin/maple/fall and holding onto coconut/macadamia nut/summer.
I'm not sure which side is winning, so I figured I'd stay neutral and share these *new and improved* homemade cinnamon sugar pita chips. A delicious snack fit for all seasons!
How to make pita chips
Really, these couldn't be easier. You'll need:
- pita rounds
- coconut oil or butter
- ground cinnamon
- granulated sugar
I'm partial to buying whole wheat pitas, which bumps up the nutrition of these homemade pita chips. That's the kind you see in the photo above. They were also on a BOGO sale the last time I bought them and a pack of six whole wheat pitas ended up being 75 cents!
Much more cost-effective to make your own cinnamon sugar pita chips than to buy the not-gonna-name-it store-bought bag.
After you've gotten your pitas figured out, cut them into chip-sized wedges. I use a pizza wheel to make this process easy!
This homemade pita chip recipe calls for four pita rounds, which will result in 32 pita chips. You can scale the ingredients up or down if you'd like to use more or less pitas, but I landed on four pitas to be a just-right amount to fit on one large rimmed baking sheet.
Next up: melted coconut oil or butter.
Either will work! Using coconut oil will most likely mean this healthy snack recipe is vegan (just double check your pita ingredients), but both add some necessary fat and act as a vehicle for the cinnamon sugar mixture to stick to the pita chips.
If using coconut oil, keep in mind the differences between refined and unrefined. I find that refined coconut oil doesn't transfer any coconut flavor, while unrefined coconut oil does have a coconut scent/flavor. I usually use refined coconut oil to let the cinnamon flavor shine.
Not to overly complicate things here, but I do suggest mixing together the cinnamon and sugar and then sprinkling it over the pita chips vs. sprinkling the cinnamon and then sprinkling sugar.
This helps evenly disperse both the cinnamon and sugar over the pita chips, and works to prevent those moments where you bang a little too hard on the cinnamon shaker and way too much cinnamon comes pouring out all at once and totally covers whatever it is you were seasoning.
Mixing them together ahead of time leads to a perfectly balanced blend of sugar and spice that isn't too dry and gritty. I suggest using a 4:1 ratio of sugar:cinnamon. Keep this ratio in mind if you're scaling this baked pita chip recipe up/down.
Once both sides of each pita chip are brushed with melted butter/coconut oil and sprinkled with cinnamon sugar, it's time to bake.
I usually keep these homemade cinnamon sugar pita chips in the oven for 12-15 minutes, though your time may vary. They'll crisp up only slightly as they cool, so you'll want for them to be just about all the way crisp when they come out of the oven.
How to store homemade pita chips
These cinnamon sugar pita chips will stay crisp for days. I store them in an air-tight container, but a sealable plastic bag will work as well.
I find these homemade pita chips are more hearty (and hardy!) than store-bought varieties...especially because you can make them whole wheat or gluten-free as you like. It's hard to beat a simple recipe like this.
Other healthy snacks you may like:
- Talk about easy! No-bake cinnamon pecan chia bars are a filling, date-based snack bar recipe...
- ...just like these apple cinnamon chia bars.
- Dipping pretzels in cinnamon dolce latte almond butter is SUCH a treat. Love this easy homemade flavored almond butter that's way cheaper than some of the fancy varieties out there.
- Do you have an Instant Pot? This Instant Pot applesauce is cinnamon-spiced, naturally-sweetened, and easy as pie.
Homemade Cinnamon Sugar Pita Chips
Ingredients
- 4 pita rounds (I like to use whole wheat)
- 3 tablespoon butter or coconut oil melted
- 4 teaspoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Cut each pita into eight equally-sized wedges and place in a single layer on the lined sheet.
- In a small bowl, stir together the granulated sugar and cinnamon until evenly combined.
- Brush both sides of each pita wedge with melted butter or coconut oil. Sprinkle cinnamon/sugar mixture evenly over both sides of the pita wedges, and place back on baking sheet in a single layer.
- Bake time will differ depending on the thickness of the pita, how your oven runs, and how crisp you'd like the pita chips to end up. Bake for anywhere from 8-13 minutes, or until wedges have crisped up to your liking. Check on the pita chips throughout and as needed carefully remove any thinner chips or ones that brown and crisp before the others. Let cool and enjoy!
Video
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition Disclaimer
Elyce says
How long in advance can I make these for use for Christmas? I have so much to do but would love to make these way ahead of Christmas Eve. I thought maybe if I make and refrigerate for a few days? Wrapped up?
Elyce says
How long in advance can. I make these chips?
Alyssa says
Hi Elyce, you can make them up to a few days ahead of time (likely even longer as they remain crisp). Let them cool and crisp up entirely before storing in an air-tight container at room temperature. I would not refrigerate them as they may turn softer that way.
Mary says
Hi Alyssa,
I was excited to try these but my pita chips also burned. My oven is the exact temperature as I own an oven thermometer. I used butter and regular pitas, not whole wheat and baked them for the least amount stated (12 minutes). Whole wheat pitas may take a bit longer to cook and maybe the coconut oil changes the outcome too. I would definitely turn oven down to 350 degrees next time and cook for 8-10
minutes.
Alyssa says
Hi Mary, I'm sorry this recipe didn't turn out for you. Thank you for letting me know your experience. I will add more detail to the recipe card regarding cook time/temperature.
I am Linda says
I searched all recipes for cinnamon sugar pita chips and this is the best one I found! I Love this recipe and I will use it often. I also enjoyed reading your directions and helpful tips! I will also share this recipe with friends and family! I also use the word “I” when trying to explain a new task, etc…..and I don’t think there is anything wrong with that at all! Thank you for sharing a yummy recipe.
Blueberry Bagel says
These looks perfect for a movie night or a rainy day snack! Yum!
Alyssa says
For sure!
Ella says
It looks good but you write to much Just get straight to the recipe You using to many I this I that.
Alyssa says
Hi Ella, thank you for your comment. This blog is written by one person so I do speak with "I" statements as I talk about specific steps I take in making this recipe or things I recommend for readers to have success. All of my recipe posts feature a "Jump to Recipe" link at the very top so you can instantly skip over all text and just get right to the recipe.
beans182 says
Thats pretty rude. People put things into their food blogs all the time, not just this person. Sometimes they included a funny anecdote relating to when or why they made this recipe or sometimes its all tips and tricks for success. Either way, you are not entitled to anyones recipe, evem food bloggers who write and share recipes for a living. So, maybe they want to mention their vegan nephews or they want to explain the difference between coconut oils. You are the one who went out of your way to shame someone for it. So either stop being so snobby, press the "jump to recipe" button and use this free recipe someone has so kindly shared to the internet, or figure out how to make cinammom sugar pita chips on your own.
Alyssa says
Thank you for your support! 🙂
Taryn says
These are a favorite snack in my house! Thanks for a great recipe.
Liz says
These are so good!!! Perfect for a snack OR dessert! YUM!
Natalie says
Do you notice a taste difference between the coconut oil and the butter? Once they're cooked and have cinnamon sugar on them, I wasn't sure if the difference would even be that much.
Thanks
Alyssa says
Hi Natalie! I didn't taste much of a difference at all, either with flavor or texture. You're right - the cinnamon/sugar coating takes center stage as far as flavor goes. Hope you enjoy!
lucy says
soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good!!!!!!!!!!!!!!!!!
Kris says
Just made these. Delicious! However, at 400 degrees and 12 minutes, they burnt. I turned oven back to 350, put in for 6 minutes, checked them, shook the pan a little, and went back in for 3 minutes. Turned out perfect!! Thanks for recipe! Will make again.
Alyssa says
So glad to hear it, Kris! Thanks for your comments on the oven temp and time. I added a few notes to the recipe in case others run into burnt chips, too. Appreciate it!