Description
Crispy, cheesy pickle chips baked to golden perfection and topped with ranch seasoning. A tangy, savory snack perfect for low-carb cravings.
Ingredients
- 1 1/2 cup cheddar jack cheese, freshly shredded
- 12 dill pickle slices (hamburger dill chips)
- 1 tablespoon dry ranch dressing mix
- Ranch dressing, for dipping
Instructions
- Preheat the oven to 375°F and lightly spray a muffin pan with avocado or olive oil spray.
- Pat the pickle slices dry with a paper towel to remove excess moisture.
- Sprinkle about 1 tablespoon of shredded cheese into the bottom of each muffin cup.
- Place one pickle slice on top of the cheese and press it down gently.
- Sprinkle about 1/4 teaspoon of ranch seasoning over each pickle slice.
- Top each with about 2 teaspoons of shredded cheese.
- Bake for 12 minutes or until the cheese is bubbling and edges are golden brown. Bake slightly longer for crispier chips if desired.
- Remove from oven and let rest for 1–2 minutes before transferring to a cooling rack or paper towel-lined plate. Pat excess oil if needed and serve with ranch dressing.
Notes
- Drying the pickles well helps achieve crispier chips.
- Use parchment liners or silicone muffin pans for easier removal.
- Allow chips to cool slightly to firm up before serving.
- Store leftovers in the fridge and reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 25 mg
