Do you always have plenty of extra flour and butter in the kitchen after the pre-Thanksgiving bake-a-thon? Instead of baking yet another pie (4 or 5 have a date with our Thanksgiving table already) try repurposing pie crust and making a festive appetizer.
These sweet and savory pie crust chips are so cute and remarkably easy. All you need is dough, some herbs and spices, and fall-themed cookie cutters. We used a variety of leaves but you could incorporate pumpkins, Christmas trees for the holidays, or any other shapes that you have on-hand. Simply roll the dough out, cut the shapes, season, and bake.
For our sweet pie crust chips we brushed the dough with melted butter, then sprinkled cinnamon and coarse sugar on top. Bake the “chips” for about 8-10 minutes, until they are lightly browned. While the chips are baking make your caramel apple dip. Sprinkle with a little extra cinnamon and you’re ready to dip and dunk.
If you prefer a savory “chip,” make pie crust with a little sage, rosemary, and garlic powder added. These chips are speckled with herbs and pair perfectly with the tangy sun-dried tomato and feta dip.
Whether you are serving sweet, savory, or both these chips are a great way to use up your extra baking ingredients while having a little fun in the kitchen. Who says you have to wait until December to break out the cookie cutters?
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