Description
Indulge in the delightful crunch of Pie Crust Chips with Cinnamon Dip, a treat that perfectly marries crispy sweetness with creamy goodness. These easy-to-make snacks are ideal for gatherings, fall parties, or simply cozy nights at home. The unique leaf shapes add a festive touch to your platter, while the irresistible combination of cinnamon sugar and a fluffy cream cheese dip will leave everyone asking for more. Whether enjoyed as a dessert or a snack, these pie crust chips are versatile and customizable to suit any palate.
Ingredients
Scale
- 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)
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice or ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust dough to ⅛ to ¼ inch thickness and cut into leaf shapes using a cookie cutter.
- Brush each shape with milk or cream and sprinkle with cinnamon sugar.
- Bake on a parchment-lined baking sheet for about 10 minutes until lightly browned.
- For the dip, blend softened cream cheese with powdered sugar and pumpkin pie spice until smooth.
- Serve chips warm alongside the creamy dip.
Nutrition
- Serving Size: 3 chips (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Use cold dough for easier handling. Experiment with different spices to customize the dip. For added flair, try different cookie cutter shapes.