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1
Preheat oven to 350 degrees.
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2
For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
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3
Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
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4
Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
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5
Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
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6
Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
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7
Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
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8
Remove from oven, let cool, repeat with remaining chips and serve with dip.
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9
If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
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10
If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!
