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.

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 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)

Instructions

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.
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.
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.
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.
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.
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.
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