Pie Crust Chips with Cinnamon Dip

Make these Pie Crust Chips with Cinnamon Dip as a sweet and crunchy snack or dessert! The pie crust chips are easy to make and pair perfectly with the creamy and flavorful cinnamon dip. This recipe is perfect for using up leftover pie crust dough and is a fun twist on traditional chips and dip.

Are you looking for ways to use up leftover pie dough? Besides making mini apple hand pies or homemade pop tarts, you can also make these pie crust chips.

If you’ve never made pie crust chips or pie crust cookies, whatever you call them, you are in for a treat. I made these for my family and they were a huge hit.

You can use leftover pie crust scrapes, homemade or store bought pie crust. I’ve also paired them with pumpkin fluff but you could pair them with any of your favorite dips.

If you’re looking for more delicious dessert recipes for the fall, check out my apple cider donut bundt cake or caramel apple cookies. Both are delicious and easy to make!

Jump to:

• Why You’ll Love This Pie Crust Cookies Recipe
• Pie Crust Chips Ingredients
• Cinnamon Dip Ingredients
• Recipe Variations
• How to Make Pie Crust Chips and Cinnamon Dip
• Helpful Tips
• How to Store
• Recipe

Why You’ll Love This Pie Crust Cookies Recipe

• Great for sharing!
• Versatile snack that can seasoned with any of your favorite spices!
• Budget friendly!
• Good way to repurpose leftover pie crust scraps!
• Quick and easy to make!

Pie Crust Chips Ingredients

• Pre-made pie crust
• Melted butter
• Leaf cookie cutter
• Cinnamon and sugar (optional)

Cinnamon Dip Ingredients

• Cool Whip
• Cream Cheese
• Cinnamon
• Milk

Recipe Variations

• Sprinkle the pie crust with cinnamon and sugar for an even more delicious treat.
• For the cinnamon dip, if you’re not a fan of cream cheese or want a lighter option, Greek yogurt works great as a substitute.
• If you prefer a spicier kick to your dip, feel free to add some ground nutmeg or allspice in addition to the cinnamon. This will give it an extra layer of warmth and depth of flavor.

How to Make Pie Crust Chips and Cinnamon Dip

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out the pie crust thin and stamp out the pie crust cookies with the leaf cookie cutter.

Place on pie crust cookies on a lined baking sheet. Brush melted butter over top. Sprinkle cinnamon and sugar mixture over top if you’d like.

Bake for 6-8 minutes. They bake fast, so keep your eye on them.

While the cookies are baking mix combine whipped topping, cream cheese, cinnamon and milk in a large mixing bowl.

Transfer creamy cinnamon dip into a serving bowl and serve with the pie crust cookies.

Helpful Tips

• Roll out the pie crust thin: To achieve crispy and golden brown chips, make sure to roll out the pie crust thinly. Thick dough may result in chewy or undercooked chips.
• Use parchment paper: When baking the pie crust chips, line your baking sheet with parchment paper. This will prevent them from sticking and make for easier cleanup.
• Sprinkle with cinnamon sugar before baking: For an extra touch of sweetness, sprinkle the rolled-out pie crust with a mixture of cinnamon and sugar before cutting it into chip shapes. This adds a delicious flavor throughout each bite.
• Cut into uniform shapes: To ensure even baking, cut your pie crust into uniform chip shapes using a pizza cutter or cookie cutter. This will help all the chips cook at the same rate.
• Keep an eye on them while they bake: Since every oven is different, it’s important to keep a close eye on your pie crust chips as they bake. They can go from golden brown to burnt fairly quickly, so be sure to check on them frequently towards the end of their cooking time.

How to Store

• Cinnamon Dip: Place in an airtight container in the fridge for up to 7 days.
• Pie Crust Chips: Allow to cool completely and place in an airtight container or Ziploc bag. Store at room temperature for up to 7 days.

Recipe