Pie Crust Chips with Cinnamon Dip
Crisp cinnamon sugar chips made from pie crust dough, served with a smooth cream cheese dip. A good way to use up leftover crust from another pie.
Servings: 10
Calories: 232kcal
Ingredients
- 1 batch unbaked store-bought pie crust dough or homemade pie crust dough
- 2 to 3 tablespoons milk or cream
- ⅓ cup cinnamon sugar, combine 2 tablespoons cinnamon with ½ cup granulated sugar and stir until evenly mixed
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice, or ground cinnamon
Instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Roll the dough to ⅛ to ¼ inch thick on a floured surface or a sheet of parchment. Cut shapes with a small cookie cutter, dipping it in flour between cuts so the dough releases cleanly.
- Brush the tops with milk or cream, then sprinkle evenly with cinnamon sugar.
- Arrange the pieces on the lined baking sheet. Bake about 10 minutes, until the bottom edges just begin to brown.
- Transfer the chips off the hot pan onto a serving tray to cool.
- Beat the softened cream cheese, powdered sugar, and pumpkin pie spice or cinnamon in a small bowl until smooth.
- Spoon the dip into a bowl and serve with the chips.
Notes
- Cold dough bakes up crisp and flaky. If it has warmed while you were cutting, chill the tray 5 to 10 minutes before baking.
- Bake time shifts with thickness and cut size. Browning at the edges is the signal, not the clock.
- Cut everything to a similar size so the tray finishes together.
- Bring the cream cheese to room temperature first, or the dip will stay lumpy.
- Match the cutter to the occasion, or cut straight strips with a pizza wheel.
Nutrition
Calories: 232kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 310IU | Vitamin C: 0.05mg | Calcium: 30mg | Iron: 1mg