Homemade Cinnamon Sugar Naan/Pita/Tortilla Chips

These cinnamon sugar chips, paired with a fruit salsa are one of our go-tos when I'm like shoot we're supposed to bring something to a get-together at 5pm and it's 4:30pm (& we have no groceries!). Anyone else?

They're crispy, lightly sweet, and come together in about 10 minutes.

If you're making these with kids, let them brush on the butter and sprinkle the cinnamon sugar—it makes for a fun kitchen job!

Ingredients

• 4 pitas or 1 naan (or tortillas for thinner chips)

• 2 tablespoons melted butter (or avocado oil)

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

Directions

1. Preheat your oven to 375°F.

2. Cut your starch of choice into strips or triangles.

3. Arrange the pieces in a single layer on a large baking sheet.

4. Brush both sides lightly with melted butter.

5. In a small bowl, stir together the sugar and cinnamon. Sprinkle evenly over both sides.

6. Bake for 6–10 minutes. I feel like I'm supposed to say "flip half way through", but let's be honest, that never happens. Keep a close eye on them during the last couple of minutes so they don't burn.

7. Let the chips cool completely—they'll continue to crisp up as they cool.

Tips

• Flour tortillas make lighter, crispier chips.

• Whole wheat pitas add a little more fiber and a heartier crunch.

• Try adding a pinch of nutmeg or pumpkin pie spice in the fall.

• Store in an airtight container at room temperature for up to 3 days.

These are delicious with fresh fruit salsa, but they're also great for dipping into yogurt, serving alongside a fruit tray, or packing in lunchboxes for a fun snack.