Doughnut Chips

Doughnut Chips

Have you ever found yourself leaving the office with a box of leftover doughnuts? (And by “leftover,” that could mean you saw the doughnuts in the break room and just swiped them, which is also fine). You could just eat those doughnuts for breakfast tomorrow, sure, but you could also turn them into doughnut chips. And then cover those chips in three unique dipping sauces. Yeah, that sounds better.

Slice the doughnuts in half and roll them in sugar. Why? Because why not, and also because I say so. Use a panini press to flatten the doughnuts and help turn that sugar coating into a crunchy chip exterior. Meanwhile, the sauces: maple syrup and cream, raspberry lime, espresso, and Greek yogurt—you’ll dip the doughnut chips in them today, but you’ll want to put these sauces on everything from pancakes to scones from now on. I won’t stop you.