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Crispy Baked Cheesy Pickle Chips

An incredibly addictive, viral 2-ingredient keto snack made by baking layered shredded cheddar cheese and dried dill pickle slices in a muffin tin until golden and crispy.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 chips
Course: Appetizer, Snack
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups shredded cheddar cheese or enough to layer bottoms and tops
  • 12 slices dill pickles crinkle cut preferred
For Serving (Optional)
  • 0.5 cup spicy ranch dressing for dipping

Equipment

  • Standard 12-cup muffin tin
  • Paper Towels

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Remove pickle slices from the jar and dry pickles off completely with a paper towel.
  3. Place a pinch of shredded cheddar cheese on bottom of each cup in a standard muffin tin.
  4. Add one dried pickle slice on top of the cheese layer in each cup.
  5. Add more shredded cheddar cheese on top to cover the pickle.
  6. Bake at 400°F for about 15 minutes to make the cheese crispy and golden brown.
  7. Remove from oven, let firm up slightly in the pan, then pop on a paper towel to absorb excess grease.
  8. Serve warm and dip in spicy ranch dressing if desired.

Notes

Drying the pickles thoroughly is the most important step to ensure the cheese crisps up properly instead of becoming soggy.