Pie Crust Chips with Cinnamon Dip Recipe

Introduction

Pie Crust Chips with Cinnamon Dip are a delightful and easy-to-make snack that turns simple pie dough into crispy, flavorful treats. Perfect for a cozy afternoon or a party appetizer, these chips paired with a creamy cinnamon-spiced dip will surely impress your guests.

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 of 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 your oven to 425°F (220°C).
2. Step 2: On a floured surface or parchment paper, roll out the pie crust to about ⅛ to ¼-inch thickness. Use a leaf-shaped cookie cutter dipped in flour to cut out shapes.
3. Step 3: Gently brush each cut-out leaf with milk or cream, then sprinkle evenly with cinnamon sugar.
4. Step 4: Place the leaves on a baking sheet lined with parchment paper. Bake for about 10 minutes or until the edges start to brown slightly.
5. Step 5: Remove the chips from the oven and transfer them to a serving tray to cool slightly.
6. Step 6: In a small bowl, mix the softened cream cheese, powdered sugar, and pumpkin pie spice (or cinnamon) until smooth and creamy.
7. Step 7: Serve the warm pie crust chips alongside the cinnamon dip for dipping.

Tips & Variations

• If you don’t have a leaf-shaped cutter, use any small cookie cutter or simply cut the dough into triangles or strips.
• For extra crispiness, bake a few minutes longer but watch carefully to avoid burning.
• Swap pumpkin pie spice for nutmeg or allspice for a different warm flavor.
• Try adding a drizzle of honey or a sprinkle of chopped nuts on the dip before serving for texture.

Storage

Store the pie crust chips in an airtight container at room temperature for up to 2 days to keep them crisp. Keep the cinnamon dip refrigerated in a sealed container for up to 3 days. For the best experience, warm the chips slightly before serving and stir the dip well if it separates.

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 works perfectly and adds a personal touch. Just roll it out to the recommended thickness before cutting.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, you can use ground cinnamon alone or add a pinch of nutmeg and ginger to mimic the flavor blend.

Pie Crust Chips with Cinnamon Dip Recipe

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5 from 124 reviews

Delightfully crispy Pie Crust Chips paired with a sweet, spiced Cinnamon Dip make for an easy and irresistible dessert or snack. Made using flaky store-bought or homemade pie crust, these leaf-shaped chips are brushed with milk and sprinkled with cinnamon sugar before baking to perfection. The creamy cinnamon-spiced dip adds the perfect finish to each bite.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 20–25 chips with dip 1x
• Category: Snack
• Method: Baking
• Cuisine: American

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 cinnamon with ½ cup granulated sugar)

Cinnamon Dip

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

Instructions

1. Preheat oven: Preheat your oven to 425°F to ensure it’s hot enough for crisping the pie crust chips evenly.
2. Roll out dough: On a floured surface or parchment paper, roll the pie crust dough to a thin ⅛ to ¼-inch thickness for optimal crisping during baking.
3. Shape chips: Use a leaf-shaped cookie cutter dipped in flour to cut out shapes from the dough, preventing sticking and creating uniform chips.
4. Add cinnamon sugar: Gently brush each dough leaf with milk or cream, then sprinkle with cinnamon sugar mixture to add sweetness and a caramelized finish.
5. Bake chips: Place the cinnamon-sugar coated leaves on a parchment-lined baking sheet and bake in the preheated oven for 10 minutes or until the edges begin to brown lightly.
6. Cool and transfer: Remove the baked pie chips from the oven and carefully transfer them to a serving tray to cool slightly before serving.
7. Prepare dip: In a small bowl, beat together softened cream cheese, powdered sugar, and pumpkin pie spice until smooth and creamy for the flavorful dipping sauce.
8. Serve: Present the crispy pie crust chips alongside the cinnamon dip and enjoy as a sweet snack or dessert.

Notes

• You can use either store-bought or homemade pie crust dough for this recipe.
• If you don’t have pumpkin pie spice, cinnamon alone works perfectly in the dip.
• For extra flavor, consider adding a pinch of vanilla extract to the cinnamon dip.
• These chips are best enjoyed the same day for maximum crispness.
• Use parchment paper on the baking sheet to avoid sticking and facilitate easy cleanup.

Keywords: Pie crust chips, cinnamon dip, easy dessert, sweet snack, holiday snack, cinnamon sugar chips, cream cheese dip