I made these for the first time because I had three pitas that were one day away from going stale and absolutely nothing else going on. Twenty minutes later I was standing at the counter eating them straight off the pan. That’s kind of the whole story.
The chips are the main event, honestly. Butter (not oil — butter) plus cinnamon sugar plus a hot toaster oven equals something that tastes like a cross between a churro and a cracker, and that combination is hard to argue with. If you’ve got a toaster oven baking sheet that fits your machine properly, use it here — the chips brown more evenly than on the little wire rack alone.
The whipped ricotta dip takes maybe three minutes and uses stuff you probably already have. I add lemon zest to mine every time because it cuts through the sweetness just enough. You could skip it, but I wouldn’t. You can also just eat these chips plain, dragged through some jam, or crumbled over vanilla ice cream — I won’t tell you what to do.
This is the kind of recipe that works on a compact toaster oven just as well as a big one. It scales easily too — double the chips, same cook time, just work in batches so they’re not crowded. Crowded chips steam instead of crisp, and that’s nobody’s idea of a good time.
Toaster Oven Crispy Cinnamon Sugar Pita Chips with Whipped Honey Ricotta
Crunchy, golden pita chips dusted in cinnamon sugar and served with a creamy whipped honey ricotta dip — ready in under 20 minutes and honestly better than anything from a bag.
Ingredients
Pita Chips
Whipped Honey Ricotta
Instructions
Make the Pita Chips
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Preheat your toaster oven to 375°F. If yours runs hot (mine does), go with 360°F — you want golden, not burnt.
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Cut each pita round into 8 wedges. If the pitas are the thick, fluffy kind, pull them apart into two thinner layers first so you get more chips and they crisp up properly.
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Mix the sugar, cinnamon, and salt together in a small bowl.
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Arrange the pita wedges in a single layer on your toaster oven tray or a small baking sheet. Brush both sides lightly with melted butter, then sprinkle the cinnamon sugar mixture evenly over the top side. Don't skip buttering both sides — that's what gets them crispy all the way through, not just on top.
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Bake for 10 to 12 minutes, flipping once at the 6-minute mark. They should be deep golden and feel firm when you nudge them. They crisp up more as they cool, so pull them when they look just barely done.
Make the Whipped Honey Ricotta
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While the chips bake, add the ricotta, honey, vanilla, salt, and lemon zest (if using) to a small bowl.
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Beat with a hand mixer or whisk vigorously for about 90 seconds until it's noticeably fluffier and a little lighter in color. It won't turn into whipped cream or anything dramatic, but you'll feel the difference. A fork works in a pinch, it just takes a bit more elbow grease.
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Taste and add more honey if you want it sweeter. Transfer to a serving bowl and drizzle with a little extra honey right before serving.
Notes
Store leftover chips in an open bowl or paper bag at room temp — an airtight container will make them go soft by morning. The ricotta dip keeps in the fridge for up to 3 days, just give it a stir before serving. You can also do a savory version of these chips (just olive oil and za'atar) and serve them with the same ricotta, minus the honey and vanilla — it's weirdly great. Whole wheat pitas take about a minute longer to crisp up than white ones.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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