We made a fantastic Crispy Keto snack using pickles and cheese! If you are doing keto I can guarantee you that you miss a good crunch! This crunch hits the spot you’ve been missing!
This is a spin off of our Chaffle Pickle sticks recipe we make in our mini waffle iron but this recipe is only 3 ingredients and uses a muffin pan to bake chips!
How to make crispy cheese pickle chips
- Muffin pan (regular size or mini)
- Shredded cheese (I used a Mexican blend)
- Thin sliced dill pickles
- Everything Bagel Seasoning (optional – you can use any seasoning you want)
- Pieces of paper towel (to blog and drain)
Instructions to make crispy cheese pickle chips
- Preheat oven to 350 degrees.
- Sprinkle 1 teaspoon shredded cheese into a non stick muffin pan.
- Place one pickle on top of the shredded cheese.
- Sprinkle about 1/2 teaspoon shredded cheese on top of the pickle. It won’t cover it completely and that’s okay.
- Sprinkle each chip with Everything bagel seasoning if using. Note: you can use any seasoning you want you you can bake them without any seasoning. I want to encourage you to try them both ways.
- Bake at 350 degrees for about 6 minutes or until the edges of the cheese are dark brown and all the cheese has fully melted.
- I’ve noticed the silicone pans take about 3 minutes longer to get those crispy edges.
- These cheese should be bubbling and flat. If the cheese is not bubbling they will not turn out crispy. Be sure not to take them out of the oven too soon. If you do it will just be melted cheese and it didn’t have enough time to form a cheese crust that holds the chip together. The darker brown the cheese the crunchier the chip.
I’ve tried making these in both size pans and they are equally good. The metal pans that are non stick work best and cook the castes with the perfect crust every time!
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