Here’s a sweet variation on the pita chips recipe I posted recently. These chips use vegan butter and cinnamon instead of olive, garlic, and herbs.
3 large pita pockets
3 T. brown sugar
3 T. melted vegan butter such as Earth Balance (or regular butter if you prefer)
2 tsp. ground cinnamon
Preheat oven to 400 degrees.
Line a cookie sheet with aluminum foil. Grease foil with a light coating of olive oil.
Cut pita pockets into triangles and then separate them where they are still connected to the other half.
Place triangles on cookie sheet (what used to be the inside of the pita should be facing up).
Using a brush, coat each triangle with the melted butter.
Sprinkle sugar and cinnamon over triangles. (You can also mix the sugar and cinnamon into the butter and brush it all on together if you like.)
Place in oven and bake for 6-8 minutes depending on thickness of pita bread. You might want to do a couple of test triangles first to see what the right length of time is for your bread and oven. Going one minute too long will cause them to burn.
Let cool and enjoy!