Pie crust chips are a delicious snack that make the perfect dipper or treat on their own. Flakey, golden pie crust dusted with cinnamon sugar turned into bite sized chips.

I love a good, flakey pie crust! Of course the crust is one of the best parts of a tasty pie but it also makes a delicious snack.

If I ever have leftover crust or one in the refrigerator, I love to make these cinnamon sugar pie crust chips. They can be made in about 15 minutes and are so fun to snack on or use as a dipper.

They are especially good with my apple pie dip but can even be made savory and served with my crustless chicken pot pie.

If you like a good crispy chip, be sure to try this easy air fryer wonton chips recipe.

Why you’ll love this recipe

• Great way to use leftover pie dough. If you have leftover pie dough, this is a wonderful way to use it up.
• Fast and easy. Only 4 ingredients to make this simple treat.
• Wonderful for dipping. I like serving this with fruit dips, dessert dips, and more.

Ingredients

Just 4 ingredients needed to make these flakey chips.

• Pie crust – I like using refrigerated pie crust but you can also use a homemade crust.
• Butter – Melted butter is used to help the cinnamon sugar mixture hold on the chips.
• Sugar – Granulated sugar adds sweetness to the pie chips.
• Cinnamon – Ground cinnamon

How to make pie crust chips

Making this pie crust chips recipe is so easy with just a few steps. Scroll to the bottom for the full recipe.

1. Unroll the pie crust. Brush the top of the crust with melted butter
2. Mix together the cinnamon and sugar. Sprinkle on top of the pie crust. Cut the crust into chips.

3. Place the unbaked chips on a baking pan lined with parchment paper. Bake at 425 degrees F for 8 minutes.

4. Let the cool for at least 5 minutes before serving.

Heather’s recipe tips

• Use cold dough but not frozen dough. I like to use the dough straight out of the refrigerator. It helps the dough bake crispier and flakier.
• Cut into shapes. You can use a cookie cutter to cut these chips into fun shapes like leaves, hearts, and more.
• Cool the chips before serving. Make sure to allow the chips to cool for at least 5 minutes before serving.

Serving suggestions

• Fruit dips: They pair perfectly with fruit salsa, apple pie dip, and cranberry cheesecake dip.
• Pumpkin dip: I love these chips with this fluffy pumpkin dip.
• Chocolate chip cheesecake dip: A creamy dip full of chocolate chips.
• Cream cheese fruit dip: A 3 ingredient dip.
• Ice cream topper: Crumble and top on ice cream.
• Crunchy snack: Serve them as a snack.

Variations

Spices: You can leave out the cinnamon and just use sugar. You can also substitute the cinnamon with pumpkin pie spice or apple pie spice.

Savory: Substitute the sweet with savory olive oil, garlic powder, and everything bagel seasoning or Italian seasoning. Savory chips are great served with this crustless chicken pot pie.

Shapes: Use cookie cutters to cut out the dough like pumpkins, stars, circles, and more.

Storage

Store: Keep in an airtight container or bag at room temperature for 2-3 days. ***Tip: Don’t store them while they are still warm. This will cause them to get soggy.

Freeze: I do not recommend freezing these chips.

Frequently asked questions

More easy snacks

• Churro snack mix
• Butter toffee pretzels
• Cinnamon sugar popcorn
• Sweet Chex mix recipe

Be sure to let me know if you make this recipe in the comments.