Pumpkin Spice Pita Chips with Vanilla Cream Dip
Crisp and crunchy pita chips baked with sugar and fall spices served with light and tangy vanilla cream dip. Pumpkin spice pita chips are simple, quick, and sure to disappear quickly!
Servings 8 servings
Calories 225kcal
Ingredients
Pumpkin Spice Pita Chips
- 4 pita rounds
- 3 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Vanilla Cream Dip
- 4 ounces cream cheese softened
- ½ cup plain Greek yogurt
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prep the ingredients. Preheat the oven to 400°F. Line a sheet tray with parchment paper or a silpat mat. Melt the butter.
- Brush the pitas. Brush each side of the pita rounds with butter. Stack on top of each other and cut into 8 triangles pieces.
- Toss with sugar. In a small bowl combine the sugar and pumpkin pie spice. Place the buttered pita triangles in a large mixing bowl. Sprinkle with half the sugar, toss, and sprinkle with the remaining sugar. Gently toss the chips around with your hands until well coated with the cinnamon sugar. Alternatively, this can be done on top of the sheet tray but doing it in a high sided mixing bowl keeps sugar from going everywhere.
- Bake. Bake at 400°F for 12 to 15 minutes until crisp to the touch and golden brown.
- Make the dip. While the pita chips bake, make the vanilla cream dip. Using a stand mixer with the paddle attachment or a hand mixer, whip together the cream cheese until soft and fluffy. Add the yogurt and vanilla and mix on medium speed for about 1 minute until combined and creamy.
- Serve. Let the chips cool for about 1 to 2 minutes after baking then transfer to a serving platter with the dip and enjoy.
Nutrition
Calories: 225kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg