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Sweet Cinnamon Pita Chips


2 tablespoons granulated sugar
2 teaspoon ground cinnamon
5 small (7-inch) whole wheat pitas with pocket (not Greek-style pitas)
3 tablespoons butter, melted

  • Preheat oven to 375° F (190° C).
  • Combine sugar and cinnamon in a small bowl. Set aside.
  • Cut each pita round into 6 equal wedges.
  • Pull the layers apart and cut each wedge again at the "seam," so you end up with 12 wedges from each pita (60 vedges in total).
  • Place the wedges, rough side up, on a large baking sheet. Do not overlap wedges. Using a pastry brush, lightly brush wedges with melted butter, and sprinkle evenly with cinnamon-sugar mix.
  • Bake on middle oven rack for about 5 to 7 minutes or until they are lightly browned and crisp.
  • Remove from oven and cool on wire rack before serving.
  • Serve with Creamy Fruit Yogurt Dip.

CLICK HERE to Buy Organic Cinnamon

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Did You Know?

Cinnamon is harvested by growing the tree for two years then coppicing it. The next year, about a dozen shoots will form from the roots.

The branches harvested this way are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark. The inner bark is then prised out in long rolls. Only the thin (0.5 mm (0.020 in)) inner bark is used; the outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying. Once dry, the bark is cut into 5–10 cm (2.0–3.9 in) lengths for sale.

The bark must be processed immediately after harvesting while still wet. Once processed, the bark will dry completely in four to six hours, provided that it is in a well-ventilated and relatively warm environment. A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation. Bark treated this way is not considered to be of the same premium quality as untreated bark.