If you love pickles and cheese, this recipe is about to be on repeat. These crispy cheesy keto pickle chips bake up golden, bubbly, and packed with tangy dill flavor with no breading required. They’re simple to make, use just a handful of ingredients, and hit that salty, crunchy snack craving fast.
Keto Pickle Chips Ingredients
These keto pickle chips are great as a quick snack, an appetizer for game day, or a low-carb side served with a cool ranch dip.
You’ll need:
- 1 ½ cup freshly shredded cheddar jack cheese
- 12 dill pickle slices (May also be called hamburger dill chips)
- 1 tablespoon dry ranch dressing mix
- Ranch dressing, for dipping
Cheesy Pickle Chips Substitutions and Additions
If you need to tweak your dill pickle chips recipe, there are plenty of options. Whether you have dietary needs or just want to try something different, these substitutions and additions can help you customize the dish to your liking.
Jack Cheese: If you don’t have Jack, you can use Cheddar cheese for a sharper flavor or Mozzarella for a milder taste. Both will melt well and give a different flavor to your keto pickles.
We recommend using freshly grated cheese for this recipe (as opposed to a pre-shredded bag). It will melt much better.
Dill Pickle Slices: If you’re not a fan of dill pickles, bread and butter pickles, sweet pickles, or spicy pickles are good substitutes. You can use homemade pickles if you prefer.
Black Pepper: Add a pinch of cayenne pepper to turn up the heat! You can also add a dash of hot sauce to each pickle chip before baking.
How To Make This Keto Pickle Chips Recipe
Making Keto Pickle Chips is so simple. They’re the absolute perfect snack. In just a few simple steps, you can create a tasty treat that combines the flavors of tangy pickles and crispy, melted cheese.
Here’s how you do it:
STEP ONE: Preheat the oven to 375°F. Lightly spray a muffin pan with avocado oil spray or olive oil spray.
STEP TWO: Pat the pickle slices dry with a paper towel to remove excess pickle juice. This step is important for getting crispy edges.
STEP THREE: Sprinkle 1 tablespoon of shredded cheese into the bottom of each muffin cup.
STEP FOUR: Place one pickle slice on top of the cheese and gently press it down so it settles into the cheese layer.
STEP FIVE: Sprinkle about ¼ teaspoon of dry ranch seasoning over each pickle slice.
STEP SIX: Top each pickle with 2 teaspoons of shredded cheese, covering the pickle completely.
STEP SEVEN: Bake for 12 minutes, or until the cheese is bubbling and the edges are golden brown.
PRO TIP:
If you like a darker, crispier chip, bake for an additional 1–2 minutes.
Troubleshooting
Here is some extra advice and tips from our expert recipe developers.
- Pat the pickle slices dry before using them. This will prevent excess moisture from building up in the pan, which can make the chips more soggy instead of crispy.
- When making these dill pickle chips, the cheese melts quickly and can easily burn. Watch them closely to prevent them from burning!
- Cool your chips on a drying rack to help them crisp up on all sides.
How To Serve Keto Pickle Chips
These crispy, cheesy snacks are versatile and can be enjoyed in plenty of delicious ways. Keep in mind, if you need your snack to be keto-friendly, not all of these suggestions will work for you! Adjust as necessary.
Here are some ideas to get you started:
Classic Snack Platter: Arrange your Keto Pickle Chips on a platter with a side of ranch dressing or blue cheese dip. Perfect for an afternoon snack, game day treat, or late night indulgence.
Salad Topping: Add some crunch to your salad by sprinkling these chips on top. They pair well with a fresh, green salad, and can replace croutons for a more keto-friendly alternative.
Burger Topping: Take burger night to a new level by using Keto Pickle Chips as a topping. The combination of the juicy burger, melted cheese, and tangy pickle slices creates a delicious and unique flavor.
Charcuterie Board Addition: Include pickle chips on a charcuterie board with cured meats, sliced cheese, bread, and pinwheels. They add an interesting texture and taste that pairs well with other savory items.
As a Side Dish: These chips can be a great side dish for other keto-friendly recipes, grilled chicken, or steak.
Looking for a delicious keto-friendly dessert? Try our Keto Peanut Butter Balls, an easy indulgence when you need a recipe with low net carbs.
You can take this keto recipe to BBQs, parties, or holiday gatherings. They’ll always be a hit!
MORE FRIED RECIPES
How To Store Pickle Chips
Storing Keto Pickle Chips properly will help keep them crispy and delicious, even when they’re made ahead or stored for later use.
MAKE AHEAD: Keto Pickle Chips can be made a day ahead to save time. Prepare and bake them as instructed, then allow them to cool completely before storing.
IN THE FRIDGE: Store your cooled Keto Pickle Chips in an airtight container in the refrigerator. They will stay fresh for up to two days. Make sure to layer them with parchment paper to prevent them from sticking together.
IN THE FREEZER: While it’s best to enjoy Keto Pickle Chips fresh, you can freeze them if needed. Place the cooled chips in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. They can be frozen for up to one month. Thaw in the fridge for a few hours before enjoying again.
HOW TO REHEAT: To reheat Keto Pickle Chips, preheat your oven to 350°F. Lay the chips in a single layer on a baking sheet and bake for 2-3 minutes, flip, and bake for another 2-3 minutes until they’re crispy. You can also use an air fryer or a toaster oven at 350°F for about 3-4 minutes.
Why These Keto Pickle Chips Are The Best
There’s something special about homemade pickle chips that makes them a standout snack. From their quick preparation time to their unique flavor combination, here are some reasons why this recipe is a favorite.
Quick and Easy: With a total time of just 20 minutes, including prep and cook time, it’s a quick fix for any craving.
Low-Carb Snack: Keto Pickle Chips are a great option for those following a low-carb or keto diet. Hit your dietary goals without compromising on taste.
Simple Ingredients: This recipe uses only a handful of ingredients, most of which you probably already have in your kitchen.
Unique Flavor Combination: The blend of crispy, melted cheese and tangy dill pickles creates a unique savory taste that pickle lovers will salivate over!
Frequently Asked Questions
Yes, you can generally eat pickles on keto diets. They are low in carbs, but some have added sugar. Make sure you read your product label to assess whether they meet your specific dietary needs.
Any of your favorite dipping sauces will taste great. Try ranch, blue cheese, and spicy mayo!
Yes, Keto Pickle Chips are low in carbs and generally suitable for a keto diet.
Yes, if you don’t want to slice pickle spears, pre-sliced pickles like hamburger dill chips work perfectly for this recipe.
Lightly spray the mini muffin pan with avocado or olive oil spray before adding the cheese.
Yes, pickles do have carbs, but they are typically very low in carbohydrates. Dill pickles, in particular, are quite low in carbs, usually containing about 1-2 grams of net carbs per serving. However, some pickles have added sugar which can increase their net carbs, so always check your product labels for accurate information.
Yes, you can use different types of cheese. Cheddar and Mozzarella are good alternatives to Monterey Jack and Parmesan.
Keto Pickle Chips are a quick, easy, and tasty low-carb snack that fits perfectly into your keto diet. Enjoy their crispy, cheesy goodness anytime!
More Delicious Recipes You’ll Love
- Dill Pickle Dip
- Deep-Fried Pickles
- Dill Pickle Chex Mix
- Pickled Cucumber Recipe
- Dill Pickle Salad with Pasta
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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