Cinnamon Sugar Pita Chips

Know how when you're baking or roasting something cinnamon, your home just starts to smell all kinds of wonderful? Well, in my opinion, that is one of the small pleasures in life. I like to think this recipe emphasizes that feeling. 

When I posted my Fluffy TigerNut Pancake recipe (which I love) a few weeks ago, I was already working on this one. The TigerNut flour gives such a nice natural sweetness and I knew I wanted to make it into a chip. However, my first few attempts weren't quite right. I went on a little bit of chip overload from all my attempts, so thought it best to take a break and look at this with fresh eyes. When I came back around to this recipe, magic happened. These "pita" chips were around just long enough for a photo before Kyle (the boyfriend) devoured them. Ok, ok! I had a small (large) part in the devouring too.


Cinnamon Sugar Pita Chips

Prep Time: 5-10 mins
Cook Time: 15 mins
Servings: 2 dozen chips

Ingredients:
1 cup TigerNut flour
1 egg white
1 tsp filtered water
½ tsp vanilla
1½ tbs coconut oil, melted
2 tbs coconut sugar
1 tbs cinnamon
Steps:
  1. Preheat the oven to 325.
  2. Using a food processor or mixing bowl, add in the flour, egg white, water, salt and vanilla. Mix until a dough begins to form.
  3. Gather dough into a ball and place it between 2 pieces of parchment paper. Roll the dough out as evenly and thinly as possible (⅛" or thinner) before carefully sliding your parchment paper on to a baking sheet.
  4. In a small bowl or cup, combine the melted coconut oil, coconut sugar and cinnamon to create your glaze.
  5. Spread the glaze across your dough using a basting brush, a spoon, or your hands.
  6. Take a pizza cutter or knife and slice the dough into chips as you desire.
  7. Bake for 15 minutes until slightly crisp. Remove and let cool for 5-10 minutes on the baking sheet.
  8. Use a spatula to carefully lift the chips off of the parchment paper, breaking them apart with your hands as you go.
  9. Serve slightly warm or completely cooled. If you manage to have leftovers (unlikely), store in a sealed container.