Cinnamon Sugar Pita Chips with Honey Dip

Name: Cinnamon Sugar Pita Chips with Honey Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 rounds pita bread (6-inch rounds), slightly stale or day-old, cut into 6 triangular pieces each; 4 tablespoons (57 g) unsalted butter, melted; 2 teaspoons (5 g) ground cinnamon; 3 tablespoons (37 g) granulated sugar; ¼ teaspoon (1½ g) fine sea salt; ¾ cup (180 g) plain Greek yogurt (full-fat or 2%), at room temperature; ⅓ cup (110 g) raw or pure honey; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (0.6 g) ground cinnamon; ⅛ teaspoon (0.3 g) ground nutmeg (optional)

From the MyKitchenBank Kitchen

Crispy, golden pita chips coated with buttery cinnamon and sugar, paired with a silky honey dip infused with Greek yogurt and warm spices. A simple Middle Eastern-inspired snack that's perfect for dipping, snacking straight from the pan, or serving at gatherings. Ready in under 30 minutes.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: About 48 chips and 1 cup (240 ml) dip

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Steps

Before you start

Preheat oven to 375°F (190°C)
Line two large baking sheets with parchment paper
Have all dip ingredients measured and ready

1
Melt and mix butter coating
- Pour the 4 tablespoons (57 g) melted butter into a small bowl.
- In another small bowl, whisk together the 2 teaspoons (5 g) cinnamon, 3 tablespoons (37 g) sugar, and 0.25 teaspoon (1.5 g) salt until no lumps remain.
- Set both aside.
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Tip: Sift the cinnamon and sugar through a fine-mesh strainer if using clumpy cinnamon, so it coats evenly.
2
Cut and arrange pita
- Cut each pita round into 6 triangular pieces by first cutting it in half, then cutting each half into thirds.
- Arrange the pita triangles on the two lined baking sheets in a single layer, crispy side up if the pitas are already split; if using whole pitas, lay them flat.
- Aim for pieces to not overlap.
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Tip: Using day-old pita helps them crisp up faster and prevents them from puffing.
3
Brush with butter
- Using a pastry brush, lightly brush the top surface of each pita triangle with the melted butter, using about half the butter total.
- Work quickly so the butter doesn't cool.
- Aim for a thin, even coat.
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Ready when: All pita pieces have a light, glossy butter coating
Tip: Don't oversaturate; use just enough butter so the sugar coating will adhere without pooling.
4
Sprinkle cinnamon sugar
- Sprinkle the cinnamon-sugar mixture evenly over the buttered pita triangles on both baking sheets, dividing the mixture roughly in half between sheets.
- Use about 1 tablespoon (12 g) per sheet.
- Lightly press the sugar mixture with your fingertips so it sticks to the butter.
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Ready when: Sugar coating is evenly distributed and adheres to each piece
Tip: Don't shake off the excess sugar too much; you want a generous coating for that caramelized flavor.
5
Bake until crispOven 375°F / 190°C
- Place both baking sheets in the preheated 375°F (190°C) oven on the middle and lower racks.
- Bake for 10–12 minutes, until the pita chips are golden brown, crispy throughout, and the sugar begins to caramelize lightly at the edges.
- Rotate the sheets halfway through baking if your oven has uneven heat.
- The chips should feel completely dry and brittle when done.
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Ready when: Chips are golden brown and snap/break easily; sugar edges are slightly darker and caramelized
Tip: Watch closely in the last few minutes; pita chips can go from golden to burnt quickly depending on oven heat.
6
Cool on pan
- Remove the baking sheets from the oven and let the chips cool on the pan for 3–5 minutes.
- They will continue to crisp up as they cool.
- Transfer to a wire rack or a plate if you'd like to free up the baking sheet.
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Ready when: Chips are cool enough to handle and snap when bent
7
Prepare honey dip
- While the chips cool, make the dip.
- In a small bowl, combine the 0.75 cup (180 g) Greek yogurt, 0.33 cup (110 g) honey, and 0.5 teaspoon (2.5 ml) vanilla extract.
- Whisk together until smooth and creamy.
- Add the 0.25 teaspoon (0.6 g) cinnamon and the 0.125 teaspoon (0.3 g) nutmeg if using.
- Whisk gently until the spices are fully incorporated and no streaks remain.
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Ready when: Dip is smooth, creamy, and uniform in color with no white streaks
Tip: If the yogurt is cold from the fridge, let it sit at room temperature for 10 minutes so it mixes more smoothly with the honey.
8
Serve
- Transfer the cooled pita chips to a serving bowl or plate.
- Pour the honey dip into a small serving bowl and place it alongside the chips, or serve the dip in a small ramekin for individual dipping.
- Serve immediately for the best crispness.
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Tip: If chips soften slightly after a few hours, reheat in a 300°F (150°C) oven for 3–5 minutes to re-crisp them.

Good to know

Tips

For extra flavor, add 0.25 teaspoon ground cardamom to the cinnamon-sugar mixture on the chips—a classic Middle Eastern pairing.
If your oven runs hot, watch the chips closely starting at the 8-minute mark; every oven bakes differently.
Don't skip the cooling step on the pan; it allows the sugar to set and the chips to fully crisp.
Brush the butter on the pita before sprinkling the cinnamon sugar; this helps the coating stick and bake evenly.

Make ahead

You can bake the chips up to 2 days ahead; store them in an airtight container at room temperature. Prepare the honey dip up to 1 day ahead and refrigerate in a covered bowl. Bring the dip to room temperature 15 minutes before serving for the best flavor and texture.

Storage & reheating

Pita chips: Keep in an airtight container at room temperature for up to 3 days (they'll gradually soften). To refresh, reheat on a baking sheet at 300°F (150°C) for 3–5 minutes. They do not freeze well as they become soggy. Honey dip: Store in a covered container in the refrigerator for up to 5 days. Do not freeze (the yogurt texture will separate).

Substitutions

plain Greek yogurt (full-fat or 2%) → Sour cream or labneh (strained yogurt). Use the same amount. Labneh will make a thicker, more tangy dip; sour cream will be slightly tangier and thinner than Greek yogurt.
raw or pure honey → Maple syrup or date syrup. Use the same amount. Maple syrup will be lighter and less thick; date syrup is darker and more caramel-like. Both change the flavor profile slightly.
unsalted butter → Ghee or coconut oil. Use the same amount. Ghee adds a nutty flavor; coconut oil will be slightly more neutral. Both will crisp the chips equally well.
pita bread (6-inch rounds) → Naan bread or flatbread. Cut into triangular pieces as directed. Naan is thicker so may need 2–3 extra minutes of baking. Flatbread works best if thin.