Let Rhodes dough thaw until soft but still cold, about 1-2 hours. Spray a cutting
board and a rolling pin with cooking spray. Fill a frying pan half full with
vegetable oil and turn on stove top on low-med heat. Mix cinnamon and sugar
together in a bowl and set aside.
Roll dough out in a large circle, pretty thin.
Take a pizza cutter and cut into 8 triangles. Do this when the oil is ready so that
the triangles don't shrink up before frying. To make sure oil is hot get your hand
wet with water and sprinkle some into the frying pan. If the water sizzles, it's
ready for the dough.
Place dough triangles in the frying pan and begin frying. You will need to flip
them with tongs once the bottom side gets golden brown. You will want to cook
them enough that they are crunchy, but not burnt.
Have a plate lined with paper towels ready for the chips when they are done
cooking. Take the chips out of the oil and sprinkle with cinnamon and sugar on
both sides. When you are done cooking all of the chips, place on a large platter
and scoop ice cream on top. Drizzle with warm honey butter then sprinkle with
cinnamon. Serve with lots of spoons!