Pie Crust Chips with Cinnamon Dip Recipe
Enjoy a delightful fall treat with these Pie Crust Chips served with a luscious Cinnamon Dip. These crispy chips paired with a creamy, spiced dip are perfect for autumn gatherings or as a special snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6-8 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pie Crust Chips:
- 1 batch unbaked store-bought pie crust dough (or homemade pie crust dough)
- 2 to 3 tablespoons milk (or cream)
- ⅓ cup cinnamon sugar (mix 2 tablespoons of cinnamon into ½ cup granulated sugar and stir well to make cinnamon sugar)
Cinnamon Dip:
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice (or ground cinnamon)
Instructions
- Preheat the oven to 425°F.
- Brush each leaf gently with milk or cream and sprinkle with cinnamon sugar.
- Transfer leaves to a baking sheet lined with parchment paper.
- Bake for 10 minutes or until leaves are just beginning to brown on the bottom edges.
- Remove leaves from the oven and transfer to a serving tray.
- In a small bowl, beat or mix together softened cream cheese, powdered sugar, and cinnamon/pumpkin pie spice.
- Serve pie chips and dip together.
On a floured surface or sheet of parchment paper, roll pie crust out to ⅛ to ¼-inch thickness. Cut out with leaf-shaped cookie cutter/press (dip cookie cutter in flour to prevent sticking).
Nutrition
- Serving Size: 1 serving (approx. 2 chips with dip)
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pie Crust, Chips, Cinnamon Dip, Fall Treat, Snack, Dessert
