Leftover doughnuts — if there is such a thing in your world — do not have to wind up in a crumpled doughnut shop box in the bottom of the trash can.
Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group in the D.C. suburbs, offered a couple of ideas:
These are easy to do, akin to baked bagel chips. The difference is that doughnut crisps tend to stay a little softer at the center, and their glazed edges caramelize just enough to provide a sweet crunch.
Use a serrated knife to cut day-old glazed, unfilled doughnuts. When you cut them in half vertically and then into thin slices, the yield will be about 16 slices. Cut horizontally and you might get 4 round slices. Spread them on a rimmed baking sheet and bake at 275 degrees for 10 minutes, then turn them over and bake for another 5 minutes or so. Eat warm, or cool and store in an airtight container.
They could be mistaken for cake pops that are surprisingly less sweet. In the accompanying recipes, MacIsaac offers two no-bake, chocolate-coated recipes using day-old plain or glazed cake doughnuts: Nutella and one that incorporates blueberry jam, lime and fresh ginger.