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4.96
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Keto Pickle Chips
These Keto dill pickle chips with cheese are baked to perfection and delish served as a game day appetizer or for any occasion.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizer, Snack
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
Muffin Pan
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 ranch dip.
Notes
For crispy results, be sure pickles are as dry as possible.
Refrigerate pickle chips, covered up to 2 days.
Pickle chips can be reheated quickly under the broiler or in the microwave.
Or enjoy pickle chips served cold!
Nutrition
Calories:
136
kcal
|
Carbohydrates:
1
g
|
Protein:
8
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
35
mg
|
Sodium:
413
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
374
IU
|
Vitamin C:
1
mg
|
Calcium:
248
mg
|
Iron:
1
mg