Cinnamon Pita Crisps With Peanut Honey Dip Recipes

CINNAMON PITA CRISPS WITH PEANUT HONEY DIP

Steps:

• To make pita crisps:.
• Preheat oven to 350*F.
• Cut pita breads in half with a pizza cutter, then into wedges.
• Spread pita wedges on a large baking sheet. Spray with butter cooking spray(or oil).
• Combine cinnamon and sugar in a small bowl. Sprinkle on the pita wedges and bake about 10 minutes, until crisp.
• Peanut Honey Dip:.
• While pita wedges are baking, stir the yogurt, peanut butter, cinnamon, cardamom and honey together until well mixed(you can use a food processor if desired).
• Gently fold in whipped topping(or whipped cream).
• Serve with the pita crisps and enjoy!

CINNAMON-SUGAR PITA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each pita bread into 8 wedges and brush with olive oil. Sprinkle cinnamon and sugar on top and place wedges on a baking sheet.
• Bake in the preheated oven until crispy on the edges and slightly soft in the middle, 12 to 14 minutes; they will harden as they cool.
• Serve immediately or store in an airtight container after cooling.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

Steps:

• In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
• Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

PEANUT BUTTER PUMPKIN DIP WITH CINNAMON CHIPS

Steps:

• Preheat oven to 350 degrees.
• For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
• Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
• Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
• Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
• Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
• Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
• Remove from oven, let cool, repeat with remaining chips and serve with dip.
• If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
• If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!