Crispy and tangy pickle chips are a fun keto snack.
Dill pickle chips are layered in cheddar cheese, salt and pepper, and oven-baked for a quick and tasty low-carb snack or appetizer.
Crunchy, Cheesy, Pickle Chip Highlights
- Flavor: Tangy, cheesy, and savory with a satisfying and guilt-free crunch.
- Difficulty: Pickle chips are super easy. Perfect for beginners—just layer, bake, and enjoy in less than 30 minute.
- Prep Note: Make sure to pat the pickles dry thoroughly to prevent excess moisture which can lead to a soggy result.
- Budget Tip: Shred a block of cheese, instead of purchasing pre-shredded cheese, for better melting and cost savings.
Pickle Chip Components
Pickles: Slightly salty dill pickles are the best choice for pickle chips, cut them into any thickness you like. Be sure to look for pickles in vinegar or sugar-free brine that’s keto-friendly.
Cheese: If you can, grate the cheddar cheese yourself since pre-shredded cheese has anti-caking agents in it that prohibit the best melt. Experiment with Swiss, Provolone, Gruyere, or any combination of cheeses for new pickle snacks every time you make them.
Creative Customizations: Zest up those pickle snacks and coat pickle slices in southwest seasoning or a savory Italian blend in Step 2.
Optional Dips: Crunchy pickle chips complement homemade dips like ranch and tzatziki.
How To Make Pickle Chips
- Pat pickle slices dry.
- Layer cheese and pickles (full recipe below) in muffin tins.
- Season and bake until the cheese is melted and crispy.
Clever Cooking Tips
- It is important to pat the pickle slices dry so the cheese and seasonings adhere.
- Shred cheese fine so it will melt and coat the pickles better.
- Be sure to use equal amounts of cheese in each muffin tin so the crispy pickles bake at the same rate. A scale can be a useful tool for this.
- Make keto pickle chips ahead and reheat them in minutes in the air fryer or under the broiler.
Crispy Pickle Chip Storage Secrets
Keep pickle chips in a covered container in the refrigerator for up to two days and enjoy them cold, or pop them in the air fryer or under the broiler to crisp them up again.
More Mouthwatering Snacks and Dips
Did you enjoy this recipe for Crispy Pickle Chips? Leave a comment and rating below.
Crispy Pickle Chips
Equipment
Ingredients
- 1 cup pickle slices
- 1 ¾ cup cheddar cheese shredded
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Pat pickles dry with a paper towel.
- Place 1 tablespoon shredded cheese in the bottom of each muffin tin.
- Place three pickles on top of the cheese and add 1 more tablespoon cheese on top.
- Season with salt and pepper if desired and bake for 20-25 minutes or until cheese is melted and crispy.
- Serve with dip of choice.
Notes
- For crispy results, be sure pickles are as dry as possible.
- Refrigerate pickle chips, covered up to 2 days.
- Crispy chips can be reheated quickly under the broiler or in the microwave.
- Or enjoy pickle chips served cold.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this recipe for Crispy Pickle Chips
Very good with mexican cheese. Made a dozen tonight and husband lived them.
So glad to hear you loved them!
Amazing
I am so glad you enjoyed these pickle chips Lisa!
Recipe did not include to spray muffin tins with Pam . So I had a disaster. Threw away pan & pickles.
Oh no, I am so sorry this recipe didn’t work out for you Pat!
Pat, I am sorry that happened and thank you for posting this as I am interested in trying the recipe and was wondering if I need to grease the muffin tin or not, as the recipe does not specify either way, so I was leaning toward not, since to do so is not mentioned in the recipe.
How many pickle chips in a serving for the nutrition info??
Thank you
Each serving is a little under ½ cup.