Cheese Pickle Chips Recipe
Make these Keto Pickle Chips for your next party or as an easy after-school snack. A tangy pickle tucked inside a crispy, cheesy exterior, it makes a fun food to eat with your favorite dip!
Servings: 24 chips
Calories: 61kcal
Equipment
- 1 12-cup muffin pan
Ingredients
- 3 cups shredded cheese divided
- 1 teaspoon all-purpose seasoning or another blend of choice, optional
- 24 slices dill pickle
Instructions
- Lightly grease the muffin pan. Preheat the oven to 350 °F.
- Toss the cheese and optional seasoning together in a medium bowl until well combined.
- Measure 1 cup of shredded cheese and add a pich of shredded cheese to each well, just enough to cover the bottom. Arrange one pickle slice in the center over the cheese.
- Measure ½ cup cheese and top with a small pinch of cheese. It doesn’t need to cover the pickle completely.
- Bake in the oven for 12-15 minutes until the cheese is bubbly and the edges brown. Repeat the process for a second batch.
- Let cool slightly before removing from the pan. Serve warm with optional dipping sauce.
Notes
You can double the amount of pickles if you want, adding two per chip instead of one. Best to pat them dry with a paper towel or at least shake off the excess liquid before arranging them over the cheese.
Nutrition
Serving: 1chip | Calories: 61kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 1340mg | Fiber: 2g | Net Carbohydrates: 1g
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