Cheesy Pickle Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 slices of bacon, cooked crisp and chopped finely
02 -
12 dill pickle slices, dried off with paper towels
03 -
2 cups of freshly shredded sharp cheddar cheese
→ Optional Additions
04 -
Garlic powder as needed
05 -
Blackening seasoning as preferred
06 -
Ranch seasoning, adjust to taste
07 -
Just a pinch of onion powder
→ For Serving (Optional)
08 -
Parsley, chopped fresh to sprinkle on top
09 -
Ranch dressing for dipping
# Instructions:
01 -
Heat your oven to 400°F (200°C). Place a rack in the middle slot.
02 -
Spray a 12-cup non-stick muffin tray generously with cooking spray. Cover every nook to stop sticking.
03 -
Put 1-2 spoonfuls of shredded cheddar at the bottom of each muffin cup. Make sure it’s spread out evenly.
04 -
Lay the pickle slices on some paper towels, then press on top with more towels to pull out as much moisture as you can. Drop a dried pickle slice onto the cheese in each muffin spot.
05 -
If adding spices like garlic powder or ranch, sprinkle a bit of your choice on top of the pickles.
06 -
Add a second layer of shredded cheddar (about 1-2 tablespoons) to fully cover the pickle slices and go slightly over the edges.
07 -
Spread the finely crumbled bacon evenly across the top of each cheese mound.
08 -
Pop the tray into the preheated oven and bake for 20 minutes or until the cheese melts and crispies up along the edges.
09 -
Take the tray out and let it cool for a couple of minutes. Gently lift each chip from the pan using a knife or spatula if needed.
10 -
Place the chips on a plate with a paper towel to soak up any oil. Let them cool for another minute, then move to a serving dish. If you like, sprinkle parsley on top and serve with ranch for dipping.
# Notes:
01 -
For crispy perfection, bake until the edges are deeply golden but don’t let them burn!
02 -
Ideal for keto—each serving contains under 1g of carbs.
03 -
Mix it up! Try using spicy or garlic dill pickles for a fun twist.