These keto pickle chips deliver real crunch. Dill pickle slices are baked inside a golden, ranch-seasoned cheese crust, giving you crisp edges with a warm, tangy center in every bite.
Using a muffin pan keeps the cheese contained so the chips brown evenly instead of spreading into greasy puddles. They’re fast to make and best enjoyed hot with a side of ranch for dipping.
This Is Not a Fried Pickle
These are not battered or breaded pickles, and they’re not trying to imitate fried versions. Instead of a coating, the cheese itself becomes the crust as it melts and browns in the oven. The result is a firm, crisp edge with a cheesy bite around the pickle, without heavy breading or deep frying.
Why Pickle Chips Often Turn Soggy
As pickles heat, they release moisture that turns into steam, which keeps cheese soft instead of letting it brown and crisp. This recipe avoids that by drying the pickles thoroughly, layering the cheese above and below the pickle, and using a muffin pan to control how the cheese melts and browns.
The 3 Ingredients You’ll Need
Why This Cheese and Ranch Combination Works
- Freshly shredded cheese melts and browns more evenly than packaged shreds, which often contain anti-caking agents that interfere with crisping.
- A cheddar jack blend works especially well here because it melts smoothly while still browning and setting with defined edges.
- Ranch seasoning pairs naturally with both dill pickles and cheese. When added directly to the hot cheese, it adds savory depth without overpowering the tang of the pickle.
Use our homemade ranch seasoning recipe if you’d prefer to make your own. You can also use homemade pickles in this recipe.
The Layering That Creates a Chip Shape
This layering is what prevents the cheese from spreading flat and helps the chips hold a clear shape once they’re done:
- Cheese goes into the muffin cup first to form a base.
- The pickle is pressed gently into that layer so it stays anchored as the cheese melts. It’s then sprinkled with ranch seasoning.
- A second layer of cheese on top seals everything in and creates a defined edge as it bakes.
How to Know They’re Done
When making these dill pickle chips, the cheese melts quickly and can easily burn. Watch them closely to prevent them from burning.
Rather than relying on time alone, look for visual cues. The cheese should be bubbling, and the edges should be a clear golden brown. Lighter browning gives a firm bite, while deeper color means more crunch.
If you prefer a darker, crisper chip, leave them in for an extra minute or two.
Handling the Oil Without Losing the Crunch
Cheese releases oil as it bakes, which is completely normal. Letting the chips rest briefly helps them firm up so they release cleanly from the pan. Moving them to a cooling rack or lightly blotting the bottoms removes excess oil without softening the crisp edges.
Avoid pressing them down, which can trap steam and undo the crunch.
Serving Pickle Chips at Their Best
These keto pickle chips are at their best served hot, once the cheese has set and the edges are crisp. Ranch dressing pairs naturally with the cheesy, tangy flavors and doesn’t need much embellishment.
Frequently Asked Questions
Excess pickle moisture or using pre-shredded cheese prevents proper browning.
It does not melt as cleanly and often results in softer chips
They contain added sugar and generally do not fit a keto diet.
Storage and Reheating
These pickle chips are best eaten fresh or within a day. Once refrigerated, the chips will soften, which is expected with baked cheese.
To reheat, place them on a parchment-lined baking sheet and warm in a 350°F oven for four to six minutes, flipping once, until the edges crisp again. The microwave will warm them in about 30 seconds but softens the cheese, resulting in less crunch.
If you like the tangy pickle flavor here, this dill pickle dip is another easy snack option, and these bacon wrapped pickles are a simple way to turn dill pickles into a savory bite without breading or frying.
Keto Pickle Chips
Ingredients
- 1 ½ cup cheddar jack cheese, freshly shredded
- 12 dill pickle slices (may also be called hamburger dill chips)
- 1 tablespoon dry ranch dressing mix
- Ranch dressing, for dipping
Instructions
- Preheat the oven to 375°F. Lightly spray a muffin pan with avocado or olive oil spray.
- Pat the pickle slices with a paper towel to remove any excess pickle juice.
- Sprinkle 1 tablespoon of the shredded cheese into the bottom of each muffin cup.
- Place 1 sliced pickle on top of the shredded cheese. Press each pickle into the cheese.
- Sprinkle ¼ teaspoon of the dry ranch seasoning over the pickle slice.
- Top pickle slice with 2 teaspoons of the shredded cheese.
- Bake for 12 minutes or until the cheese is bubbling and the edges are golden brown. (You’re wanting the cheese to be a golden brown color, but you can allow the chips to cook for an additional couple of minutes if you like a darker chip)
- Remove from the oven and allow to rest for 1-2 minutes before transferring the pickle chips to a cooling rack. You can also transfer to a paper towel lined plate. Pat the excess oil with a paper towel. (The pickle chips will be quite oily due to the cheese) Serve with the ranch dressing.
Notes
- You can substitute salt and pepper for the dry ranch dressing.
- Bread and butter pickle slices can be substituted for the dill pickle slices.
Nutrition
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