Crispy Pickle Chips
This easy keto snack is so easy to make with shredded cheddar and dill pickle slices layered in a muffin tin and baked.
Servings: 6 servings
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
Calories: 137kcal | Carbohydrates: 1g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 408mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 0.1mg