Description
Crispy and flavorful Cheesy Pickle Chips made with dill pickle slices topped with seasoned melted cheddar cheese. These low-carb, gluten-free snacks are perfect for a quick bite or game day treat, baked to golden perfection and optionally garnished with fresh dill.
Ingredients
Scale
Ingredients
- 1 cup dill pickle slices (patted dry)
- 1½ cups shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Prepare Pickles: Thoroughly blot the dill pickle slices with paper towels to remove as much moisture as possible, ensuring the chips will crisp up nicely while baking.
- Season Cheese: In a medium bowl, combine shredded cheddar cheese with garlic powder, onion powder, and black pepper, mixing well to evenly distribute the spices.
- Assemble Chips: Place small mounds (about 1½ tablespoons) of the seasoned cheese mixture spaced approximately 2 inches apart on the prepared baking sheet. Gently press one pickle slice into the center of each cheese mound to create the chip base.
- Bake: Bake the assembled pickle and cheese chips in the preheated oven for 10–12 minutes or until the cheese is melted, golden, and bubbly.
- Cool and Crisp: Remove the baking sheet from the oven and allow the chips to cool on it for 5–7 minutes so they can firm up and become crispy.
- Serve: Use a spatula to transfer the chips to a wire rack or paper towels to finish cooling. Garnish with chopped fresh dill if using and serve immediately for best texture and flavor.
Notes
- For a spicy variation, substitute cheddar cheese with pepper jack cheese or sprinkle a pinch of cayenne pepper into the cheese mixture.
- Ensure the pickle slices are well dried before baking to achieve the crispiest chips.
- Cheesy pickle chips are best enjoyed fresh to maintain their crunchy texture.
