Ingredients
For the dip:
- 5 large apples (I prefer sweet apples, like Fuji or Gala here)
- 2 lemons, juiced
- 0-2 tablespoons brown sugar, to taste
- 1 teaspoon cinnamon (or more to taste)
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water
For the pita chips:
- whole wheat or regular pitas
- vegetable oil, for brushing
- cinnamon sugar, for sprinkling (I use a ratio of 1/3 cup sugar to 1-1/2 Tablespoons cinnamon, and I always have it on hand for toast!)
Instructions
For the dip:
- Peel and core apples and cut into small dice. Add apples, lemon juice, brown sugar, and cinnamon to a pot and cook on medium heat for several minutes, until apples begin to soften and release juices.
- Add cornstarch/water and stir until thick and saucy!
For the chips:
- Split the pitas into two rounds. Lightly brush the “rough” side of each pita with oil and sprinkle generously with cinnamon sugar. Use scissors to cut the pitas into strips and then squares.
- Put chips on a baking sheet lined with foil and bake at 400 for 5-7 minutes (watch carefully after 5 minutes!) until very crisp and crunchy.
Notes
Dip recipe adapted from Mom’s Test Kitchen;
Pita chips recipe from Food Happy