Dessert Dip Board Recipe
Use your favorite sweet dessert dips to make a party tray as a sweet appetizer.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 150kcal
Cost: $10
Make the Pie Crust Chips:
Roll out pie crust to a 12-inch circle, approximately 1/8-inch thick. Chill at least 30 minutes before cutting into chips.
Preheat oven to 450°F. Line cookie sheets with parchment paper or silicone baking mats.
Cut chips in desired shapes using cookie cutters or slice into triangles using a knife or pizza cutter. Place chips on cookie sheets (no need to space them much, they won’t spread).
Brush lightly with beaten egg. Sprinkle with plain sugar, or mix the sugar with cinnamon then sprinkle for a cinnamon sugar topping.
Bake 6-11 minutes, or until light golden and cooked through. Bake time depends on size. Cool completely before serving.
Store pie crust chips in an airtight container for up to 3 days or freeze for up to 3 months.
Chocolate Pie Crust: 1 ¼ cups (155 g) all-purpose flour, ¼ cup (28 g) powdered sugar, ¼ cup (20 g) unsweetened cocoa powder, ¼ teaspoon salt, ½ cup (113 g) cold unsalted butter, diced and 2-3 tablespoons ice water. Pulse flour, powdered sugar, cocoa powder, and salt in the bowl of a food processor until combined.
Other Dips:
Other Dippers:
- Cookies
- Graham Crackers
- Fruit
- Pretzels
Serving: 1serving | Calories: 150kcal