Cinnamon Sugar Baked Pita Chips {Recipe}

Pita Chips Recipe | Lil Miss Cakes

I’m so happy to be sharing something with you. I’ve never taken this much time away from my blog and I totally miss it! To ease my way back in, I’m sharing a really easy recipe. It’s not even a recipe, but more of just a really good idea for your Super Bowl party. If you like crunchy and sweet snacks, this is the chip for you! These baked pita chips are so good and so easy to make especially since you can make them in advance. I used store bought pitas  but you can also use homemade if you like, but that makes this recipe ten times harder! I used white pitas but feel free to make them with whole wheat if that is your thing. The pitas I found at my local supermarket were super thin so these chips came out a bit darker in color than I would have liked and crispier than I wanted, but they are still so insanely good-I can’t stop eating them. Pita Chip Process 1 | Lil Miss Cakes

Start by slicing the pita in half lengthwise so you have 2 half moons. Pita Chip Process 2 | Lil Miss Cakes

Then open the pita pocket, gently separate the two halves and cut carefully. Pita Chip Process 3 | Lil Miss Cakes

I’m trying to show the pita cut in half and then in half again, but it was hard for me to capture! Basically, your pita should now be in a single layer. Pita Chip Process 4 | Lil Miss Cakes

Brush each side with oil of your choice. I used vegetable oil here. Pita Chip Process 5 | Lil Miss Cakes

Sprinkle both sides with cinnamon sugar. I mixed white sugar, brown sugar, and cinnamon.Pita Chip Process 6 | Lil Miss Cakes

Slice in half. Pita Chip Process 7 | Lil Miss Cakes

Then in half again.Pita Chip Process 8 | Lil Miss Cakes

And in half one last time. Pita Chip Process 9 | Lil Miss Cakes
Spread chips in a single layer onto a parchment lined baking sheet (you may need more than one baking sheet) and bake in a 375 degree preheated oven until crispy. Mine took less than 8 minutes because my pitas were so thin, if your pita is thicker, it may take longer.  Allow to cool and then store in an airtight container until ready to serve.

Cinnamon Sugar Baked Pita Chips {Recipe}
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Ingredients
  • 6 Pocket Pitas, white or whole wheat
  • ½ cup vegetable oil
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 Tbs. cinnamon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Line baking sheets with parchment paper and set aside.
  3. Start by slicing the pita in half lengthwise so you have 2 half moons.
  4. Then open the pita pocket, gently separate the two halves and cut carefully. Your pita should now be in a single layer.
  5. Brush each side with oil of your choice. I used vegetable oil.
  6. Sprinkle both sides with cinnamon sugar. I give you amounts of sugar and cinnamon here but it's really an approximation, feel free to use more or less.
  7. Slice flat pita in half.
  8. Then in half again.
  9. And in half one last time creating about 1" wedges.
  10. Spread chips in a single layer onto a parchment lined baking sheet (you may need more than one baking sheet) and bake until crispy. Mine took less than 8 minutes because the pita was so thin, but it could take longer depending on the thickness of the bread.
  11. Allow to cool and then store in an airtight container until ready to serve.

Cookie Butter Coffee Cake {Recipe}

Cookie Butter Coffee Cake | Lil Miss Cakes Cookie butter is always a good idea. I’ve added it to my rice crispy treats for the easiest no-bake dessert ever.  For this dessert I use Biscoff cookie spread in the cake and crushed up cookies in the crumb topping. The cake has a perfectly thick dense texture and the topping is sweet and slightly crunchy. This recipe is dairy free and really easy to bake up. I mix mine in a stand mixer but you could use a hand mixer or even mix this by hand. You can even make the crumbs in the same bowl as the batter to keep the dishes to a minimum. The batter is very thick, but spreads really easily. I grease my pan using homemeade cake release; the cake slides right out of the pan every time. Here’s my super simple recipe:

Cookie Butter Coffee Cake {Recipe}
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Cook time: 
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Serves: 9" cake
 
Ingredients
Batter
  • 1½ cups flour
  • ½ cup sugar
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • ¾ cup cookie butter
  • ½ cup dairy-free sour cream
  • ¼ cup soy milk
  • ¼ cup oil
  • 1 tsp. vanilla
Crumb Topping
  • ⅓ cup flour
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • 3 Tbs. oil
  • 5 Biscoff cookies, crushed
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9" round cake pan and set aside.
  3. In a stand mixer fitted with a paddle attachment mix the flour, sugar, baking powder, and salt. Add the eggs, cookie butter, sour cream, soy milk, oil, and vanilla. Mix until smooth.
  4. Spread the batter into the prepared baking pan.
  5. Prepare the crumb topping. Mix the flour, brown sugar, and cinnamon together. Stir in the oil. Crush the cookies into large chunks and stir in creating large crumbs. Sprinkle evenly over the batter.
  6. Bake for 35-45 minutes until a toothpick inserted comes out clean.

Chocolate Chip Banana Muffins {Recipe}

Chocolate Chip Banana Muffins | Lil Miss Cakes

I am not sure why it’s taken me this long to share this recipe with you. My Passover version is always so popular with my family and friends, and the recipe spikes on my blog every April.  I always make this recipe into mini muffins, but you could bake them into regular sized muffins or even a banana bread loaf. I just love the mini muffin size because they are easy to snack. It’s just a bite or two, perfect for kids and they freeze so well. Overripe bananas work better in baking and I often have those lying around. If your bananas are getting kind of old but you aren’t ready to bake, just unpeel them and freeze in a zip top bag. When you are ready to bake, just pull them out of the freezer and let them defrost before mixing into the batter. Have way too many bananas? Try my other banana recipes:
Peanut butter banana chocolate chip cookies
Banana oatmeal muffin tops
Strawberry banana ice pops
Strawberry banana crumb cake
Here is my dairy-free, margarine-free recipe for chocolate chip banana muffins. The chocolate chips are optional, so if they aren’t your thing just leave them out. Enjoy!

Chocolate Chip Banana Muffins {Recipe}
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Serves: 2-4 dozen
 
Ingredients
  • ½ cup oil
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • ½ tsp. vanilla
  • 1¾ cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350°F. Line 24 regular muffin cups or 48 mini muffin cups with paper liners.
  2. In the bowl of a standing electric mixer, beat oil with the sugar and eggs until pale yellow in color.
  3. Add the bananas and mix until broken down and mashed.
  4. Add the vanilla and mix to combine.
  5. Add the dry ingredients: flour, baking soda, and salt. Mix to combine.
  6. Add in the chocolate chips and stir by hand so the chips don't break up.
  7. Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).

A tip about cupcake liners. There are so many cute cupcake patterns out there and I’m often tempted to buy them. But beware, not all cupcake liners bake well. Unless the liners are “greaseproof”, they will bake up all oily and look kind of translucent. You will lose the design printed on them and they will look greasy. I buy large packages of white and brown cupcake liners so I always have them on hand. My favorite place to order from is Bakers Stock.  They have a nice selection and are very well priced!