Pie Crust Chips with Cinnamon Dip Recipe

Introduction

Pie Crust Chips with Cinnamon Dip are a delightful treat that transforms simple pie dough into crispy, sweet snacks perfect for sharing. With a warm cinnamon sugar coating and a creamy spiced dip, they are easy to make and irresistible.

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 (mix 2 tablespoons cinnamon into ½ cup granulated sugar and stir well)
• 8 ounces cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice (or ground cinnamon)

Instructions

1. Step 1: Preheat the oven to 425°F.
2. Step 2: On a floured surface or a sheet of parchment paper, roll the pie crust out to a thickness between ⅛ and ¼ inch. Use a leaf-shaped cookie cutter or press to cut out shapes, dipping the cutter in flour to prevent sticking.
3. Step 3: Gently brush each leaf-shaped piece with milk or cream, then sprinkle evenly with the cinnamon sugar mixture.
4. Step 4: Place the prepared leaves on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until the edges begin to brown slightly.
5. Step 5: Remove the chips from the oven and transfer them carefully to a serving tray to cool slightly.
6. Step 6: In a small bowl, combine the softened cream cheese, powdered sugar, and pumpkin pie spice (or ground cinnamon). Mix until smooth and creamy.
7. Step 7: Serve the pie crust chips alongside the cinnamon dip for dipping and enjoy.

Tips & Variations

• Try using different shaped cookie cutters for fun variations, such as stars or hearts.
• Swap pumpkin pie spice with nutmeg or ginger for a different spice profile in the dip.
• For extra crunch, bake the chips a minute or two longer, watching carefully to avoid burning.

Storage

Store any leftover pie crust chips in an airtight container at room temperature for up to 2 days to keep them crisp. The cinnamon dip should be refrigerated and consumed within 3 days. Reheat chips briefly in a warm oven to regain crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust dough for this recipe?

Yes, homemade pie crust dough works perfectly and can add a fresh flavor. Just roll it out to the same thickness before cutting.

What can I do if I don’t have a leaf-shaped cookie cutter?

Any small cookie cutter shape you have on hand will work, or you can carefully cut the dough into simple triangles or strips with a knife.

Pie Crust Chips with Cinnamon Dip Recipe

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★★★★★

4.7 from 121 reviews

• Author: lina
• Total Time: 25 minutes
• Yield: About 24 chips with dip 1x
• Diet: Vegetarian

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Description

Delightfully crisp and sweet pie crust chips paired with a creamy cinnamon-spiced dip, perfect for a snack or party appetizer. This recipe uses store-bought or homemade pie crust dough, baked until golden and sprinkled with cinnamon sugar for a hint of warmth and sweetness. The accompanying dip is a luscious blend of cream cheese, powdered sugar, and pumpkin pie spice, offering a smooth, flavorful complement to the crunchy chips.

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Ingredients

Scale 1x2x3x

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 ground cinnamon into ½ cup granulated sugar and stir well)

Cinnamon Dip

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice (or ground cinnamon)

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Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the ideal temperature for baking the pie crust chips to a golden crisp.
2. Roll and Cut the Dough: On a lightly floured surface or a sheet of parchment paper, roll the pie crust dough to a thin thickness between ⅛ to ¼ inch. Using a leaf-shaped cookie cutter dipped in flour to prevent sticking, cut out the dough shapes carefully.
3. Brush and Sprinkle: Gently brush each cutout leaf with milk or cream. Then, generously sprinkle cinnamon sugar over the brushed surface to add sweetness and spice.
4. Bake the Chips: Place the prepared leaves onto a parchment-lined baking sheet. Bake in the preheated oven for about 10 minutes, or until the edges just begin to brown, indicating crispness.
5. Cool and Transfer: Remove the baked chips from the oven and carefully transfer them onto a serving tray to cool slightly while you prepare the dip.
6. Prepare the Cinnamon Dip: In a small bowl, beat together the softened cream cheese, powdered sugar, and pumpkin pie spice until smooth and well combined, creating a creamy and flavorful dip.
7. Serve: Serve the warm pie crust chips alongside the cinnamon dip for dipping and enjoying this delightful sweet treat.

Notes

• You can substitute pumpkin pie spice with ground cinnamon if preferred.
• For extra crispiness, roll the dough thinner but be careful as thinner pieces may bake faster.
• Store any leftover chips in an airtight container to maintain crispness.
• The dip can be chilled before serving for a firmer texture.
• Try using different shaped cookie cutters for fun variations.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: pie crust chips, cinnamon dip, sweet snack, baked chips, cream cheese dip, autumn snack, party appetizer, easy dessert snack