Cinnamon Sugar Pita Chips with Peach Salsa

Cinnamon Sugar Pita Chips

with Peach Salsa

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snack

Cinnamon is one of those impressive spices that can be delicious in savory and sweet applications, and we love it paired with cane sugar (chosen because it’s less processed than regular sugar). The warming, nostalgic flavor of cinnamon and sugar is highlighted by tangy peach salsa, adjust the heat to your liking with more or less Thai chile!

Summer Recipes Spring Recipes Quick and Easy Snack Dessert
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SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
180
FAT
8g
CARBOHYDRATES
7g
PROTEIN
6g

MAIN INGREDIENTS

  1. 2 pocketless pitas
  2. 1 tbsp coconut oil, melted
  3. 1 tbsp cane sugar
  4. 2 tsp ground cinnamon
  5. 1 ripe peach
  6. 1 tbsp minced red onion
  7. 1 tbsp white balsamic vinegar
  8. 2 tbsp fresh tarragon leaves
  9. 1 minced Thai chile
Allergens: wheat, coconut

TOOLS

  • Foil-lined baking sheet
  • Pastry brush

INSTRUCTIONS

1
Toast the pita chips
Preheat the oven to 400°F. Line a baking sheet with foi. Cut the pitas into wedges and transfer to a baking sheet. Lightly brush both sides with melted coconut oil. Mix sugar and cinnamon together in a small bowl and sprinkle on both sides of the pita wedges. Bake chips until golden brown and crispy, about 5 to 8 minutes.
2
Prepare the salsa
Remove the pit from the peach and small dice the flesh. In a medium bowl, combine the diced peach, minced red onion, white balsamic vinegar, and picked tarragon. Add Thai chile if you like it hot. Enjoy!