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A plate of baked pickle chips with a side of ketchup in a small dish.
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4.90 from 55 votes

3-Ingredient Pickle Chips Recipe

Tangy pickle tucked inside a crispy, golden cheese shell, these pickle chips are a three-ingredient snack that delivers serious crunch and flavor without any of the junk found in store-bought options. They come together quickly and are just as at home on a party spread as they are in an after-school snack rotation.
Prep Time6 minutes
Cook Time24 minutes
Total Time30 minutes
Course: Appetizers, Snacks
Cuisine: American
Keyword: pickle chips
Servings: 24 chips
Calories: 61kcal
Author: Jessica Haggard

Equipment

  • 1 12-cup muffin pan

Ingredients

US Customary - Metric

Instructions

  • Lightly grease the muffin pan. Preheat the oven to 350 °F.
  • Toss the cheese and seasoning together in a medium bowl until well combined.
    A stainless steel mixing bowl containing shredded cheese and seasoning on a light marble surface.
  • Measure 1 cup of shredded cheese and divide it evenly between each well. Use enough to cover the bottom.
    A muffin tin with twelve cups, each filled with a mixture of shredded yellow and white cheese, sits on a white surface.
  • Arrange one pickle slice in the center over the cheese (use two if the slices are small).
    A muffin tin with twelve cups, each filled with shredded cheese and topped with a round pickle slice, on a white surface.
  • Measure ½ cup cheese and top with a small pinch of cheese. It doesn’t need to cover the pickle completely.
    A muffin tin with twelve cups, each filled with shredded cheese, sits on a light-colored marble surface.
  • Bake in the oven for 12-15 minutes until the cheese is bubbly and the edges brown. Repeat the process for a second batch.
  • Let cool slightly before removing from the pan. Serve warm with optional dipping sauce.
    A hand dips a cheesy, baked pickle chips into a small bowl of red sauce on a white plate.

Video

Notes

Thicker, crinkle-cut pickles hold up best to the heat and keep their shape instead of wilting into the cheese.
Blot the pickle pieces with paper towels or at least shake off excess liquid before placing them on the cheese. 
Bake until the edges turn a nice golden brown and the cheese bubbles. Then cool slightly before removing from the pan.
Serve: Enjoy with ranch dip, regular or sugar-free ketchup. Use as a topping for burgers or part of a savory charcuterie or butter board.
Store: Store leftover pickle chips in an airtight container in the fridge for 1 to 2 days. Keep a paper towel inside the container to absorb moisture and help maintain crispness. Do not freeze.

Nutrition

Serving: 1chip | Calories: 61kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 1340mg | Fiber: 2g | Net Carbohydrates: 1g
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