Just 4 ingredients and 15 minutes needed to make these crispy, crunchy, sweet Cinnamon Sugar Pita Chips! Snacking never tasted better!
If you have a sweet tooth and you love easy snacks, these Cinnamon Sugar Pita Chips are for you!
They’re perfect on their own or paired with a sweet dairy-free dip.
Ingredients you need
Ingredient notes and substitutions
Pita bread ~ In general, most brands of pita bread are vegan, but it’s always a good idea to double check ingredients just in case.
I used white pita, but whole wheat and gluten-free varieties are also available. Use what you like.
Butter ~ Butter is necessary to get a crisp texture on the pita chips. It’s also going to allow the cinnamon sugar mixture to stick.
There are quite a few options for vegan butter these days. Any will work. Melt the butter before using in the recipe.
You can also use melted coconut oil. Refined coconut oil is mild in flavor, while unrefined coconut oil has a strong coconut flavor. I suggest using refined so the cinnamon sugar flavors don’t get lost.
Sugar ~ Granulated white sugar works best. I like a coarse ground sugar, but fine ground works just as well. Your choice.
Cinnamon ~ Ground cinnamon lends a warm, spiced flavor that makes these cinnamon sugar pita chips sing!
I really love cinnamon, so I use a good dose in this recipe. If you are more sensitive to it, you can use less.
How to make the recipe
Mix the cinnamon and sugar together in a small bowl until well combined.
Melt the butter.
Spread the melted butter on both sides of each pita round. A small pastry brush makes this task super easy.
Sprinkle the cinnamon sugar mixture all over one side of each of the buttered pita. I like scooping up the mixture in a handheld ball tea strainer and then shaking it over the top. Works like a charm!
Slice the pita into 8 triangles per round. A pizza wheel works great for this job!
Lay them out onto a parchment-lined rimmed baking sheet.
Bake until crisp.
How to serve
These crunchy cinnamon sugar pita chips are deliciously satisfying all on their own.
They also pair really well with dairy-free dip, like Creamy Cranberry Jalapeño Dip, Spiced Orange Cranberry Sauce, Fresh Peach Salsa, Homemade Cookie Butter, Maple Walnut Vegan Cream Cheese, or Sweet Pumpkin Hummus (pictured below).
Counter: My kids eat them all in one sitting, but if you have leftovers, cool them completely and then store them in an air-tight container on the counter for 4 to 5 days.
Do not refrigerate or freeze.
Cinnamon sugar mixture: You don’t have to use all the cinnamon sugar mixture. If you have leftovers, store it in a small air-tight container, like a mason jar. Sprinkle it over breakfast toast, ice cream, or oatmeal.
Pro tips and tricks
~ Spread the butter on both sides of the pita bread to ensure a crispy texture throughout.
~ Mix the cinnamon and sugar together well before sprinkling to ensure for even distribution.
~ Adjust the cinnamon to your tastes. Use less if you are sensitive to that spice. Use more if you really love it, like I do!
Typically, yes, pita bread is made with flour, yeast, water, and salt and is vegan. However, always check ingredient labels to be sure. Some brands may add dairy or honey.
Both pita chips and potato chips are a treat and should be enjoyed only on occasion. Since homemade pita chips are baked, not fried, they tend to have less fat than potato chips. They also usually have less sodium, but roughly the same amount of calories per serving.
Yes! Use gluten-free pita bread to make these gluten-free. As always, read the ingredient label to ensure they are both vegan and gluten-free.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Cinnamon Sugar Pita Chips
- 4 pita bread rounds
- 2 tablespoons vegan butter
- 3 tablespoons organic cane sugar
- 1 ½ teaspoons ground cinnamon
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
- Whisk together the cinnamon and sugar until well combined.
- Melt the butter in the microwave in a microwave-safe bowl. This should only take about 15 to 20 seconds.
- Lay the pita rounds in an even layer on a cutting board.
- Using a small pastry brush, spread the melted butter all over both sides of each pita round.
- Sprinkle the cinnamon sugar mixture evenly over the top of one side of each pita.
- Using a pizza wheel or sharp knife, cut each pita bread into 8 triangles and place in an even layer onto the prepared baking sheet.
- Bake for 8-12 minutes, until crisp.
- Transfer the baking sheet to a cooling rack to continue to cool the pita chips completely. They will continue to crisp up as they cool.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sofia Graf says
I have used ghee instead of butter. I am dairy allergic hence I cannot use butter. I prefer ghee as butter substitute. Ghee is lactose and casein free, which is good for my sensitive stomach.
I prefer using Milkio grass-fed ghee for all my recipes.
Jenn Sebestyen says
I’m glad you enjoyed them, but the recipe calls for vegan butter, so no lactose or casein anyway.
I make a charcuterie board and add these cinnamon sugar pita chips along with my homemade cream cheese dip. Thank you for a great recipe!
These pita chips were delicious and were scoffed in minutes!
Alex Bala says
Addictive! My favorite part of this recipe is how easy these chips are to create. My 3 boys are all it about it!
Your recipe is genius. It’s so easy to make and it is so tasty. Definitely a good choice for a quick sweet snack. Thank you.
These were a great after school snack for my son, he enjoyed making them too.
This is a delish vegan snack! I loved how easy they were to make! I have some left for lunch -yum!
I had had these at a party years ago and LOVED the idea! What a fun way to snack on peta chips! So glad to be able to make them at home now
i loved these with my fresh fruit salsa. thank you!