Cheesy Pickle Chips
Prep Time10 minutes mins
Cook Time6 minutes mins
Total Time16 minutes mins
Course: Appetizer
Keyword: Keto, Low Carb
Servings: 24
Calories: 51kcal
- 24 Dill Pickles hamburger chips
- 2 cups Cheese shredded
- 3 tbsp Ranch Seasoning dry spices packet
Preheat your oven to 350 degrees F.
Drain your dill pickle chips and pat them dry. Set aside.
Using a mini muffin pan, sprinkle about 1 tablespoon of shredded cheese in each tin.
Next, add a dill pickle chip to each tin on top of the shredded cheese.
Sprinkle dry Ranch seasoning evenly over each pickle. Then lightly top each tin with about ½ teaspoon more or shredded cheese.
Bake for about 6 minutes or until the cheese begins to brown and bubble. Remove the pan from the oven and allow the chips to cool for a bit, then place each of them on a paper towel to crisp up as they cool.
Serve plain or with your favorite dip!
Storage and Reheating Notes
These Cheesy Pickle Chips are best enjoyed fresh, but let's be real — sometimes we make too many, or maybe we want to save some for later. So how do we store and reheat them? Fear not, for we have the answers.
- Storage: If you somehow manage to have leftovers (which, let's be honest, is unlikely), store them in an airtight container in the refrigerator for up to 3 days. Make sure they're cooled completely before storing to avoid any sogginess.
- Reheating: To bring your Cheesy Pickle Chips back to life, preheat your oven to 350 degrees F and place the chips on a baking sheet. Heat for about 3-5 minutes, or until the cheese is melted and bubbly again. Be sure to keep an eye on them to avoid burning!
Calories: 51kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 727mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 0.2mg