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Keto Pickle Chips

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Crispy, cheesy keto pickle chips baked to golden perfection and topped with ranch seasoning. A tangy, savory snack perfect for dipping.

Ingredients

  • 1 1/2 cup cheddar jack cheese, freshly shredded
  • 12 dill pickle slices (may also be called hamburger dill chips)
  • 1 tablespoon dry ranch dressing mix
  • Ranch dressing, for dipping

Instructions

  1. Preheat the oven to 375°F. Lightly spray a muffin pan with avocado or olive oil spray.
  2. Pat the pickle slices dry with a paper towel to remove excess moisture.
  3. Sprinkle about 1 tablespoon of shredded cheese into the bottom of each muffin cup.
  4. Place one pickle slice on top of the cheese and press it gently into place.
  5. Sprinkle about 1/4 teaspoon of dry ranch seasoning over each pickle slice.
  6. Top each with about 2 teaspoons of shredded cheese.
  7. Bake for 12 minutes or until the cheese is bubbling and edges are golden brown. For a crispier chip, bake a few extra minutes.
  8. Remove from oven and let rest for 1–2 minutes before transferring to a cooling rack or paper towel-lined plate. Blot excess oil and serve with ranch dressing.

Notes

  • Patting pickles dry helps the chips crisp up better.
  • Use freshly shredded cheese for best melting and texture.
  • Allow chips to cool slightly to firm up before serving.
  • Store leftovers in the fridge and reheat in oven or air fryer for crispness.

Nutrition

Find it online: https://yumfamilyrecipes.com/keto-pickle-chips/