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Crispy Baked Dill Pickles Chips Recipe with Cheese

Crispy Baked Dill Pickle Chips Recipe with Cheese Bliss

Enjoy these low-carb crispy baked dill pickle chips with cheese for the perfect snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chips
  • 4 oz Colby Jack Cheese, shredded Can substitute with sharp cheddar
  • 4 oz Mozzarella Cheese, shredded Can substitute with gouda
  • ¼ cup Parmesan Cheese, shredded Provides a nutty flavor
  • Dill Pickle Chips Base of the recipe
For Seasoning
  • 1 teaspoon Paprika Can substitute with smoked paprika
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used
  • 1 teaspoon Salt Low-sodium salt can be used
  • 1 teaspoon Black Pepper Can substitute with red pepper flakes for spiciness

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • box grater
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Grate 4 ounces each of Colby Jack and mozzarella cheese. Set aside.
  3. Line the baking sheet with parchment paper and spread the shredded cheese evenly in a single layer.
  4. Place the dill pickle slices on top of the cheese layer without overcrowding.
  5. Sprinkle paprika, garlic powder, salt, and black pepper evenly over the pickles.
  6. Bake for 15-20 minutes until golden brown and crispy.
  7. Let cool for 3-5 minutes before serving.
  8. Break apart the crispy chips and serve warm, optionally with dipping sauce.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 5gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 250mgIron: 1mg

Notes

For best results, use block cheese and shred it yourself. Store leftovers in an airtight container in the fridge for up to 5 days.

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