Whole-Grain Cinnamon Pita Chips

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What’s life without a little dessert every now and then? When you’re looking to give your sweet tooth some excitement, but you don’t want to steer off the road to a slimmer, healthier you, these crispy Whole-Grain Cinnamon Pita Chips just might be the answer you’ve been looking for. Sure to satisfy any “sweet” craving, and made with 100% clean ingredients, this tasty recipe swaps unhealthy refined sugars and processed ingredients for spicy cinnamon, natural honey, and whole grain pita. Can you say, “YUM!”

Whole-Grain Cinnamon Pita Chips work wonderfully when served following one of our savory Mexican recipes, like our Vegetarian Mexican Loaf or Slow Cooker Skinny Mexican Shredded Beef, and these crispy favorites can also work as a perfect substitute for sugary treats in your child’s lunchbox.

Whole-Grain Cinnamon Pita Chips

Whole-Grain Cinnamon Pita Chips

Yield: 12 servings | Serving Size: 8 chips or 1 pita | Calories: 193 | Total Fat: 2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 341mg | Carbohydrates: 41g | Dietary Fiber: 5g | Sugars: 6g | Protein: 6g | SmartPoints (Freestyle): 6 |


  • 1 (12-count) package whole-wheat pitas
  • 1/4 cup honey
  • 2 teaspoons cinnamon


  1. Cut the each pita bread into eight triangles, like you would a pizza. Spread them in a single layer on a non-stick cookie sheet, keeping them pushed together as much as possible. The less room you have between them the better.
  2. Drizzle the honey over the top, and then sprinkle on the cinnamon. Bake at 350° for approximately 15 minutes, or until the pitas are hard, like chips.
  3. Note: Chips will harden as they cool. If you take them out too soon and find that they did not harden enough, simply return to the oven until they are baked to your liking.

Whole-Grain Cinnamon Pita Chips is featured in SkinnyMs. Superfoods Cookbook.

2 Comments on "Whole-Grain Cinnamon Pita Chips"

  1. Gina  January 19, 2016

    do you leave the pita whole,or do you take it apart before making?

    • Gale Compton  January 19, 2016

      Gina, I prefer to slice each each pita into fourths, then through the middle. So, you’ll have 8 slices for each pita. 🙂


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