NutritionSortLoading...
Loading...

2 cups freshly shredded Monterey Jack cheese

1 cup pre-shredded Parmesan cheese

24 dill pickle slices (hamburger dill chips; Mt. Olive brand used)

½ tsp onion powder (or sub garlic powder)

½ tsp black pepper

½ tsp kosher salt

Select allAdd

1. Preheat oven to 375°F.

2. Lightly spray a mini muffin pan with avocado or olive oil spray.

3. Build the Cheese Base: 3. In a small bowl, combine Monterey Jack and Parmesan cheese.

4. Sprinkle 1 tbsp of shredded cheese mixture into the bottom of each mini muffin cup.

5. Add Pickles & More Cheese: 5. Place 1 pickle slice on top of cheese in each cup. Press gently into cheese.

6. Top each pickle with 2 tsp more of shredded cheese mixture. Press gently.

7. Season: 7. In a small bowl, combine kosher salt, onion powder, and black pepper.

8. Sprinkle desired amount of seasoning over each muffin cup.

9. Bake: 9. Bake for 10-12 minutes, or until cheese is bubbling and golden brown.

10. (Optional: Bake 1-2 min longer if you prefer darker, crispier chips.)

11. Cool & Pat:

12. Let chips rest for 1-2 min after baking.

13. Transfer chips to a plate lined with paper towels.

    Pat both sides well - they will be oily from the cheese.

    Serve:

14. Serve warm with your favorite dipping sauce: ranch, cheese sauce, spicy mayo, or dill pickle dip.

Tips

Always spray your muffin pan well to prevent sticking.

Let cheese turn a golden brown for best crispiness.

You can bake an extra 1-2 min if you like darker chips.

Use freshly shredded cheese for best melt and texture.

Storage

Fridge: Store in an airtight container up to 2 days.

Freeze: Not recommended - texture will suffer.

Reheat: Bake at 350°F for 2-3 min per side on parchment-lined baking sheet, until crispy.

Air Fryer Version (Keto Fried Pickles)

Dip pickles in almond flour, then in an egg + milk mixture, then in crushed pork rinds.

Air fry at 380°F for 6 min per batch.