Doughnut Chips
Doughnut Chips
Erin McDowell

Chips are great, be they of the potato, bagel or pretzel variety. (We’ll even snack on the kale kind when feeling virtuous.) So why do sweets get left out of the equation? Enter doughnut chips. All you need is half an hour and a waffle iron, and you’ll end up with crispy caramelized chips made from yesterday’s breakfast.

4 to 6 servings

1 cup granulated sugar

1 tablespoon cinnamon

12 leftover doughnuts (such as plain, glazed or cake doughnuts; nothing with a thick frosting)

1. Preheat a waffle iron on high. In a small bowl, mix the sugar with the cinnamon to combine.

2. Cut each of the doughnuts in half. Working in batches, place 2 or 3 halved doughnuts in the waffle iron and press firmly to close. Cook for 30 to 45 seconds.

3. Remove the doughnuts from the waffle iron and transfer to a large plate. Press a heavy skillet on top of the waffled doughnuts for 5 to 10 seconds. Transfer the chips to the cinnamon sugar and toss to coat. The doughnuts will get crispy as they cool.

4. Repeat with the remaining doughnuts. Cool completely before serving.

480 calories

20g fat

72g carbs

4g protein

48g sugars


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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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