Crispy Cheesy Dill Pickle Chips
Crispy, cheesy bites that combine melted cheese and dill pickle chips for a perfect salty snack.
Ingredients
For the Cheesy Dill Pickle Chips
- 2 cups shredded cheese (Colby Jack is used here) Sharp cheddar, Monterey Jack, or a mix with mozzarella will work too.
- 24-36 pieces dill pickle chips Use firm dill chips, rinse if they're super briny.
- 1 tbsp blackening seasoning Use smoked paprika + garlic powder as an alternative.
Instructions
Preparation
- Preheat your oven to 400°F (204°C).
- Pat 24–36 dill pickle chips dry on paper towels to remove excess moisture.
- Spray a nonstick 12-cup muffin tin lightly with cooking spray if your tin isn’t nonstick.
Assembly
- Put a generous pinch of shredded cheese into the bottom of each muffin cup.
- Press two or three pickle chips into each cheese bed so they sit flat.
- Sprinkle about 1/8 tsp of blackening seasoning (or to taste) over the pickles in each cup.
- Cover the pickles with more shredded cheese so they’re mostly sealed.
Baking
- Bake for 15 minutes, or until the cheese is fully melted and the edges are browned and crisp.
- OPTIONAL: Remove each cheesy pickle cup from the tin and place them in a preheated air fryer at 400°F for 5 minutes to increase crispiness.
Serving
- Serve immediately with your favorite dipping sauce—ranch or a tangy Alabama white sauce are top picks.
Notes
Store leftover baked pickle chips in an airtight container in the fridge for up to 3 days. Re-crisp in an air fryer or oven for best texture.