1. Add sage, rosemary and garlic powder to the flour when preparing the Food Processor Pie Crust.
2. Cover and refrigerate pie crust overnight for flavors to blend.
3. Heat oven to 425°F. Line a cookie sheet with parchment paper.
4. On a floured surface, roll pie crust to 1/16-inch thickness. Cut into desired shapes with a 2-inch cookie cutter and arrange on lined cookie sheet.
5. Bake until lightly browned, 8 to 10 minutes. Remove from cookie sheet or slide parchment sheet with baked chips onto wire rack. Cool completely.
6. Serve with Sun-dried Tomato and Feta Dip.

Serves: 20