Cheesy Pickle Chips

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24 Dill Pickles (hamburger chips)

2 cups Cheese (shredded)

3 tbsp Ranch Seasoning (dry spices packet)

Preheat your oven to 350 degrees F.
Drain your dill pickle chips and pat them dry. Set aside.
Using a mini muffin pan, sprinkle about 1 tablespoon of shredded cheese in each tin.
Next, add a dill pickle chip to each tin on top of the shredded cheese.
Sprinkle dry Ranch seasoning evenly over each pickle. Then lightly top each tin with about ½ teaspoon more or shredded cheese.
Bake for about 6 minutes or until the cheese begins to brown and bubble. Remove the pan from the oven and allow the chips to cool for a bit, then place each of them on a paper towel to crisp up as they cool.
Serve plain or with your favorite dip!