Pickle Chips
Crispy keto pickle chips made with melty cheese and tangy dill pickles. A quick, low carb snack with simple ingredients and no breading, perfect for snacking, parties, or game day.
Servings: 12
Calories: 69kcal
Ingredients
- 1½ cup freshly shredded cheddar jack cheese
- 12 dill pickle slices (May also be called hamburger dill chips)
- 1 tablespoon dry ranch dressing mix
- Ranch dressing for dipping
Instructions
- Preheat the oven to 375°F. Lightly spray a muffin pan with avocado or olive oil spray.
- Pat the pickle slices with a paper towel to remove any excess pickle juice.12 dill pickle slices
- Sprinkle 1 tablespoon of the shredded cheese into the bottom of each muffin cup.1½ cup freshly shredded cheddar jack cheese
- Place 1 sliced pickle on top of the shredded cheese. Press each pickle into the cheese.
- Sprinkle ¼ teaspoon of the dry ranch seasoning over the pickle slice.1 tablespoon dry ranch dressing mix
- Top pickle slice with 2 teaspoons of the shredded cheese.
- Bake for 12 minutes or until the cheese is bubbling and the edges are golden brown. (You’re wanting the cheese to be a golden brown color, but you can allow the chips to cook for an additional couple of minutes if you like a darker chip)
- Remove from the oven and allow to rest for 1-2 minutes before transferring the pickle chips to a cooling rack. You can also transfer to a paper towel lined plate. Pat the excess oil with a paper towel. (The pickle chips will be quite oily due to the cheese) Serve with the ranch dressing.Ranch dressing
Notes
Storage:
- Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat on a parchment lined baking sheet in a 350°F oven for 2 to 3 minutes per side until the cheese is crisp. You can also microwave for 25 to 30 seconds, though the chips may be softer.
- Freeze: Freezing is not recommended since the pickles release moisture and the chips lose their crispiness.
- Make ahead:This recipe is best enjoyed fresh and is not recommended for making ahead. As the pickle chips sit, the pickles release moisture which softens the cheese and reduces crispiness. If needed, you can prep the pickle slices and shred the cheese ahead of time, then bake just before serving.
- Pat the pickle slices very dry before baking to help the cheese crisp instead of steaming
- Use low moisture cheeses for the best texture and crisp edges
- Let the chips cool slightly before removing them from the pan so they hold together
- A mini muffin pan works best to keep the cheese from spreading
- For extra crispiness, allow the chips to rest on a wire rack for a few minutes before serving.
Nutrition
Calories: 69kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 250mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 0.1mg
