Oven baked cinnamon and sugar pita chips

Delicious oven baked cinnamon and sugar pita chips that Chris and I have come to LOVE!

SO tasty and satisfying, and extremely simple to make!

I drizzled some (in my pictures) with a homemade cream cheese frosting I made a few weeks ago and they were extra delicious.

Considering that this recipe only calls for approximately 1 tsp. of extra virgin olive oil, sugar and cinnamon per 16 chips, I really don’t mind making these delicious chips often.

Oven baked cinnamon and sugar pita chips

  • As many or as few pitas that you would like, keeping in mind that 1 pita = 16 chips.
  • 1 Tsp. extra virgin olive oil, sugar and cinnamon.
  1. Preheat oven to 325.
  2. Split pitas in two and drizzle 1/2 tsp. olive oil on each half. Spread around with back of spoon.
  3. Mix together cinnamon and sugar and sprinkle on pita halves.
  4. Cut pitas in half length and crosswise until each half makes 8 chips.
  5. Line baking sheet with parchment paper and bake for 8 minutes or until you reach desired crispiness.
  6. Drizzle with icing of your choice or enjoy on their own.

Yummy oven baked cinnamon and sugar pita chips

Yummy oven baked cinnamon and sugar pita chips

Yummy oven baked cinnamon and sugar pita chips

Yummy oven baked cinnamon and sugar pita chips

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Savoury, Chunky, Cream of Broccoli Soup Recipe

I absolutely LOVE soup.

Vegetable, Tomato, Potato, Pumpkin, Chicken Noodle.

For some reason I just can’t get enough of it, and until recently I had NO IDEA how easy they were to make. For some you do need an immersion type hand held blender, or food processor, but for this extremely tasty and easy to make soup all you need is a big pot and deep sided frying pan! 🙂

Soups are one of the few recipes that I do make enough for leftovers to be enjoyed throughout the week, so this recipe yields approximately 8, 1 cup portions of soup.

Best Ever Chunky Cream of Broccoli Soup

1 Bunch Broccoli

5 Cups Chicken Broth [If you have no chicken broth you can use chicken bouillon cubes, and if you have none of those you can just use water but I would recommend adding some extra spices]

1/4 Cup butter

2 Medium Onions, Chopped

2 Ribs Celery, Chopped

1 Clove Garlic, minced [You could add more if you want but this soup already has such a great flavor you wouldn’t want to mask it too much!]

1/2 Cup Flour

4 Cups Milk

1/2 Thyme

1/2 Marjoram

Salt and Pepper to taste

Delicious, Chunky, Cream of Broccoli goodness

Delicious, Chunky, Cream of Broccoli goodness

  1. Wash and trim broccoli, peeling away the toughest part of the stem. Break or cut off the florets. Slice the stems.

  2. Cook the broccoli in the chicken broth until tender.

  3. Saute the onions, celery and garlic in the butter until browned and soft.

  4. Gradually stir flour into butter mixture until it becomes much like a paste.

  5. Then, slowly add the milk, stirring constantly.

  6. Add the butter mixture, as well as the salt and pepper, and herbs to the broccoli and chicken broth.

  7. Continue cooking over low heat until soup thickens and boils. [Be patient. If you have the time for it, simmer for at least an hour until it thickens up nicely]

Delcious Soup and Baked Pita Chips, the perfect combination

Delcious Soup and Baked Pita Chips, the perfect combination

The soup was EVEN BETTER when I had it for leftovers two days after making and when paired with these delicious Oven Baked Pita Chips. The recipe for THOSE can be found here: https://chefashley.wordpress.com/2009/06/25/easy-to-make-oven-baked-pita-chips/