cinnamon- sugar pita chips

• total tid: total time 35 minutes

Ingredienser

1(8-inch) pita bread

1 tablespoon sugar

1 teaspoon ground cinnamon

Pinch table salt

2 tablespoons unsalted butter, melted

Vejledning

1 Adjust oven rack to upper-middle position and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of pita and separate into 2 thin rounds. Combine sugar, cinnamon, and salt in bowl.

2 Brush rough sides of pita with melted butter and sprinkle evenly with cinnamon mixture. Stack rounds on top of one another and, using chef's knife, cut pita stack into 8 wedges. Spread wedges, cinnamon side up and in single layer, on rimmed baking sheet. Bake until wedges are golden brown and crisp, about 15 minutes. Let cool before serving. (Pita chips can be stored at room temperature for up to 3 days.)

Notater

kitchen improv

level up Serve with ice cream, Dipping Hot Chocolate (page 291), or cream cheese drizzled with a little maple syrup.

spice it up Add chipotle chile powder or a pinch of cayenne for kick, or substitute pumpkin pie spice for the cinnamon.

make it savory Omit cinnamon FOR ONE and sugar, substitute olive oil for butter, and sprinkle with minced fresh herbs and grated Parmesan. COOKING

why this recipe works You may associate pitas with stuffable sandwiches or savory chips for scooping up hummus, but they can also be turned into a quick, satisfying, buttery-sweet dessert. Pitas often come in bags of four, and there's always that one bread that starts to lose its freshness before you can make it into a sandwich: This is a great way to use it up. First, we separated an 8-inch pita into its two component layers. We seasoned the split rounds with butter, cinnamon, and sugar before stacking them and cutting them into wedges-much easier than seasoning each individual chip. Many recipes instruct you to flip each chip halfway through for better browning. Don't bother. We found that the heat from the baking sheet browned the bottoms nicely while the tops naturally got golden from the oven. This no-flip method is not only less work, but it also ensures all of that cinnamon-sugar goodness stays on the pita, not on the baking sheet. After about 15 minutes in the oven, the chips are crisped and ready to be crumbled over ice cream, dipped into a chocolate concoction (see pages 289 and 291), or eaten as-is.