Description

Oven-baked cheese chips topped with tangy dill pickle slices, these low-carb, crispy snacks are full of bold flavor and perfect for dipping in ranch or sour cream.

Ingredients

Units Scale

1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
10–12 dill pickle slices (patted dry)
1 tbsp dill pickle juice
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
Optional: ranch dressing or sour cream for dipping

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone muffin pan.
In a bowl, mix together cheddar, mozzarella, garlic powder, onion powder, dried dill, and dill pickle juice.
Spoon small mounds of the cheese mixture onto the baking sheet, leaving space between each.
Press one pickle slice into the center of each cheese mound.
Bake for 10–12 minutes, or until the cheese edges are golden and crispy.
Let the chips cool on the pan for a few minutes to firm up before transferring to a plate.
Serve warm or room temperature with ranch or sour cream if desired.

Notes

Pat pickles dry to prevent soggy chips.
Use a silicone muffin pan for uniformly shaped rounds.
Try different cheeses like pepper jack for a spicy twist.
Store leftovers in an airtight container to retain crispness.

Nutrition

Serving Size: 1 chip
Calories: 95 kcal
Sugar: 0g
Sodium: 170mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 5g
Cholesterol: 20mg