Crispy Crunchy Cinnamon Pita Chips

Crispy Crunchy Cinnamon Pita Chips

So I found this recipe: http://www.macaroniandcheesecake.com/2011/09/baked-cinnamon-sugar-chips.html

And then this one: http://theveganstoner.blogspot.com/2012/06/churro-chips.html

And I kind of mixed the two?

Oh and I used olive oil....

So first you cut up your tortilla. I used a small type, as you can see in the next picture of my set-up.

As I said, I also used extra virgin olive oil and not butter or vegetable oil.

This is my set-up. I mixed the sugar and cinnamon with a small whisk, but a fork would work too. 

I had to mix more (about two more times) so maybe mixing the sugar and cinnamon in a bowl on the side and then adding it as needed would make more sense. Adding more oil is simple enough.

Coat both sides with oil then the sugar-cinnamon mix and place on a baking sheet.

(I have a note about this later, but  for now know that it's messy!)

I baked it at 350 F for 10-12 minutes in a single layer, so I had a couple batches.

Take them off when hot or they'll stick!

Okay, so let them cool a little first!

Then transfer to a cooling rack.

I found using chopsticks (if you know how to use them easily enough) made things much less messy in the coating process and kept my fingers from burning while transferring the chips to the cooling sheet. I had wax paper under the chips, but in hind site I think parchment paper would work better for absorbing extra oil. Don't use paper towels! They'll stick. Though, I did put them in layers on paper towels in a container once they were cool and could be stored (the ones I didn't eat).

Anyway, I've eaten about half the batch now- so yummy!

And let me tell you, they are crunchy!

Enjoy!