Description
Delight in these crispy, savory Cheesy Pickle Chips, a perfect low-carb snack combining tangy dill pickles and melted cheddar cheese with aromatic spices. Baked to golden perfection, these chips offer a crunchy, flavorful treat ideal for keto enthusiasts or anyone craving a unique appetizer.
Ingredients
Scale
Pickles
- 1 cup dill pickle slices (patted dry)
Cheese Mixture
- 1½ cups shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Garnish (Optional)
- 1 tablespoon chopped fresh dill
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 ensure easy cleanup.
- Prepare Pickles: Thoroughly blot the pickle slices with paper towels to remove any excess moisture; this step is crucial to achieve crispy chips.
- Mix Cheese and Spices: In a medium bowl, combine shredded cheddar cheese with garlic powder, onion powder, and black pepper, mixing well to evenly distribute the seasoning.
- Form Cheese Piles and Add Pickles: Place small mounds (about 1½ tablespoons) of the seasoned cheese mixture on the prepared baking sheet, spaced about 2 inches apart. Gently press one pickle slice into the center of each cheese mound.
- Bake: Bake 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 to let them crisp up properly.
- Transfer and Garnish: Use a spatula to transfer the chips to a wire rack or paper towels for final cooling. Garnish with chopped fresh dill if desired, and serve immediately to enjoy their best texture and flavor.
Notes
- For a spicy kick, substitute the cheddar cheese with pepper jack or sprinkle a pinch of cayenne pepper into the cheese mixture.
- Ensuring the pickles are thoroughly dried before baking is key to achieving the crispiest results.
