Keto Pickle Chips
Crispy cheesy keto pickle chips baked in a muffin pan with melted cheddar jack cheese and tangy dill pickles make an easy low-carb snack served with ranch dressing.
Servings: 12
Calories: 62kcal
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
Calories: 62kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 154IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 0.04mg
