Crispy Pie Chips + Strawberry Mint Chutney
Yesterday looked like this:
I actually didn't mind. This summer has been so bananas with busy-ness that I was secretly excited to simply spend the afternoon at home. It made me a tad excited for Fall, when Sundays at home are a staple.
And with an afternoon at home, I love to get down with some cooking! I haven't really been cooking lately. I've mostly been throwing together super quick dinners. I was so excited to get back in the kitchen and get cooking yesterday. When I realized that I had some strawberries on the verge of going bad, I decided to make a little jam with some of the mint leaves from our urban herb garden.
As for what to dip in the chutney? I had saved a cute recipe from Food Network Magazine for baked chips made out of leftover pie crust scraps. Genius, no? They were the perfect vehicle for this strawberry chutney. I used limited sugar in both of these recipes, so for a sweeter chutney or a more 'coated' chip, go crazy on it. You can also use melted butter in place of the cooking spray on the chips. Hope you enjoy!
Cinnamon Pie Chips + Strawberry Mint Chutney
for the chips:
*adapted from Food Network Magazine
1 pre-made refrigerated pie crust (like Pillsbury)
1 tbsp granulated sugar
2 tsp ground cinnamon
cooking spray
Preheat oven to 375 degrees. Cut the unrolled pie dough into strips (I used a fluted pastry wheel, but a basic pizza cutter will do the trick). Spray a baking sheet with cooking spray. Lay the pie pieces on the sheet and spray them with cooking spray. Sprinkle with sugar and cinnamon. Bake about 15 minutes.
for the chutney:
1 1/2 C strawberries, hulled & quartered
juice of 1 lemon
1 tbsp fresh mint leaves, roughly chopped
2 tbsp granulated sugar
1/2 tsp cornstarch (optional)
Place strawberries, lemon juice, mint and sugar in a small saucepan over medium heat. Let cook, stirring occasionally. Once the strawberries start to release their pectin, turn the heat to low and simmer until thickened. If you have limited patience (like me), add the cornstarch for a quicker thickening. Let cool and serve.
The chutney is thick and super strawberry-ish. I love it. It's so fresh, light and summery. For a sweeter version, add more sugar!
Questions of the Day:
What do you like to do on a rainy day?
Do you ever use leftover pie crust for anything?
psst...today I'm blogging about some fun eye candy getting me through this Monday morning over on The Peach & The Pit. Head on over to check it out!
9 Comments | August 15, 2011 | Share Article | Email Article | tagged pie crust, snacks, strawberries | in Recipes Print Article | Permalink
Reader Comments (9)
Pie chips! GENIUS! No, i have never done that and I always have plenty of leftovers scrapes. what a wonderful idea and I love the strawberry chutney to go with it! Loveit
oh my gosh, rachel, those pie crust chips look fantastic. I've gotta try those sometime!
The strawberry mint combo sounds delicious!
I was also excited for the rainy day yesterday- it gave us an excuse to relax, go to the movies, etc. These pie chips are such a fabulous idea!
My favorite rainy-day activity is to curl up with a good book! I've decided I need to take every opportunity to do that since school is starting in less than a week and a half!
I love this twist on pie! YUM!
(Sundays at home are the best!)
I make those pie chips all the time when I have leftover pie dough bumming around my fridge. Love it! Never thought to make it on purpose though! Smart thinking!
Those pie crisps are just brilliant. And I love the chutney too. I love anything that puts almost bad fruit plus plentiful mint to good use. Lovely.
Pie chips? OH MAN! That's the best idea ever. I always wanted to just make puff pastry and eat them just like that or eggroll wrappers! haha I think pie crust is the best part of the pie. I'm definitely doing this! Thanks!