We’re all in agreement that the pie crust is the best bit, yes? The flaky, buttery pastry is mwah (chef’s kiss), whilst the filling is just an extra in the play. A hanger-on, begging for a slice of the limelight.
Easy, autumnal, could be a pudding, could be a breakfast cereal – eat enough of these dreamy fall chips and 2020 will almost redeem itself.
If you have any pie crust dough leftover, here’s the perfect use-it-all-up recipe that just so happens to make a next-level snack or thanksgiving treat. Easy, autumnal, could be a pudding, could be a breakfast cereal – eat enough of these dreamy fall chips and 2020 will almost redeem itself. Serve fresh from the oven with a warm bowl of cinnamon dip and you’ll die happy, beleaf us.
SERVES
PREP:
15 MINS
COOK:
10 MINS
EASY
INGREDIENTS
Ingredients
For the Pie Crust Chips
- One sheet of shortcrust pastry
- 1 tablespoon of cinnamon
- 2 tablespoons of brown sugar
For a pumpkin spice dip
- 250g of cream cheese
- 1/2 teaspoon of pumpkin spice mix
- Icing sugar
For a cinnamon dip
- 250g cream cheese
- 1/2 teaspoon of cinamon
- 1/2 teaspoon of vanilla extract
- Icing sugar
- Roll out your pastry to a quarter of an inch thickness and cut out your festive shapes. We used autumn leaves but Christmas shapes would look lovely too!
- Sprinkle over your cinnamon and sugar and then bake for 8-10 minutes at 220°C on a baking tray lined with greaseproof paper.
- For the dips simply stir in all the ingredients for each and pop into a bowl for serving. Add as much icing sugar as you’d like if you prefer it sweeter. You can also pop the dips in the microwave for 40 seconds if you’d like them warm.
