Cheesy Pickle Chips
Servings: 24
Calories: 51kcal
Equipment
- Mini Muffin Tin
Ingredients
- 24 Dill Pickles hamburger chips
- 2 cups Cheese shredded
- 3 tbsp Ranch Seasoning dry spices packet
Instructions
- 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!
Notes
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!
Nutrition
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