Ingredients
Chips
- 168 g shredded sharp cheddar cheese about 1 1/2 cups; weigh for a closer estimate
- 12 thin dill pickle slices about 60 g drained; pat dry
- 1/4 teaspoon garlic powder about 1 g
- 1/2 teaspoon neutral oil about 2 g, for the pan
Equipment
- Standard 12-cup nonstick muffin pan
- Paper towels
- Kitchen scale
- Silicone spatula
Instructions
Bake the chips
- Heat the oven to 375°F (190°C). Lightly brush the muffin wells with the oil.
- Drain the pickle slices and blot both sides well with clean paper towels. Divide the cheese into 12 portions and mix with the garlic powder.
- Spread half of each cheese portion in a muffin well. Place one pickle slice over it, then scatter the remaining cheese over and around the slice in a thin layer.
- Bake for 12–16 minutes, checking at 10 minutes, until the exposed cheese is golden brown and the bubbling has slowed. Rotate the pan if needed; remove before the edges turn black.
- Cool in the pan for 5 minutes, then gently loosen the edges with a silicone spatula and lift onto a plate in one layer. If a round bends or tears, let it cool a little longer. Serve promptly; the pickle centers remain tender.
Nutrition
Calories: 172kcalCarbohydrates: 3.8gProtein: 10.5gFat: 14gSaturated Fat: 9gSodium: 410mg
Video
Notes
Nutrition is estimated per 3 of 12 chips from 168 g cheddar, 60 g drained dill pickles, 2 g oil and 1 g garlic powder. Sargento sharp cheddar and Mt. Olive organic dill label values supply the main basis; labels and retained oil vary. Dip is excluded. Contains milk.
Instructional video credit: Hip2Keto, Cheese Pickle Chips. The demonstration uses a larger cheese amount and a lower oven temperature; this version measures a thinner layer and dries the pickles. Follow this card's quantities and visual cues.
Refrigerate within 2 hours (1 hour above 90°F/32°C), at 40°F/4°C or below, and use within 3 days. Texture softens during storage.