Cinnamon Sugar Pie Chips

Every once and while I like to try a “wing it” project. The most cost-effective way I thought this could be done was by using left-overs. I had so much pie dough left Thanksgiving I had to do something before it went bad. Usually I would just find some fun pie to make or even create little pocket pies that the family can have for snacks. This time, however, I didn’t want to make something I have already done before.

In school I learned that you can make a treat called elephant ears from extra puff pastry dough. You mix with cinnamon sugar and roll into thin rounds and bake. They turn out as these fluffy, crispy, disks of sugary goodness. I figured why not take this technique and try it on some pie dough. This was an exciting idea that could be served with a sweet dip or crushed in ice cream for a layered treat.
Recipe
Pie Dough                            Whatever you have left

Cinnamon & Sugar        as desired

Melted butter                 for topping

• Take left over pie dough and fold in cinnamon and sugar.

• Roll out thin. I did mine about the thickness of card stock.

• Use a cutter to make desired shapes. I used a round jar to make small disks. Place on lightly sprayed baking sheet.

• Brush with melted butter, top with a combination of cinnamon and sugar.
• Bake at 300°F for 5 minutes. Watch for light browning. These will bake fast and if left too long they will burn quickly.
• Remove from oven and allow to cool. Use as desired on any dessert or eat alone with dip like chips.

This was a quick way to make a delicious snack. The pie bites finished like flaky, layered, sweet chips. Over the years my husband has been the one to really teach me the art of winging it. Take my education and experience, use them to develop creative recipe projects. Are you skilled at winging it? Using left-over foods can be a great way to test those skills. If something doesn’t work, you are not wasting expensive product. If it works you now have another recipe to reuse what you have and reduce waste.