Cinnamon Sugar Pita Chips
with Peach Salsa
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!
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INGREDIENTS
- 2 pocketless pitas
- 1 tbsp coconut oil, melted
- 1 tbsp cane sugar
- 2 tsp ground cinnamon
- 1 ripe peach
- 1 tbsp minced red onion
- 1 tbsp white balsamic vinegar
- 2 tbsp fresh tarragon leaves
- 1 minced Thai chile
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INSTRUCTIONS
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.
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!
