If you’re a fan of deep-fried dill pickle chips, you’ve got to give this cheesy version a whirl! A tasty snack the whole family will devour!
We have a slight obsession with pickles within my household. From my famous Pickle Juice Fried Chicken Sandwich to these Parmesan Air Fried Pickles… there’s no part of a pickle jar that goes to waste! What are some of your favorite pickle recipes?
WATCH ME MAKE THIS ON THE GRAM
I recently started practicing a keto lifestyle. It’s not a permanent change, just something I’ve wanted to research and try for myself. Similar to when I did a month of Whole30. I like exploring different lifestyles, especially because it gives me the chance to try new-to-me recipes! This tasty idea stemmed from my Pickles and Cheese Waffles, though, I like to think of this version as the snack form!
HOW TO MAKE CHEESY DILL PICKLE CHIPS:
These seriously couldn’t be easier to make. From start to finish you’re looking at 3 ingredients, 20 minutes.
- Preheat your oven to 400F. Take 24 – 36 dill pickle chips and pat them dry on a few paper towels.
- Grab a non-stick 12-cup muffin tin. Fill each cup with a big pinch of shredded cheese. Top each cheese cup with two or three dill pickle chips. Next you’ll sprinkle on your favorite seasoning blend into each cup and top with more cheese to cover the pickles.
- Bake for 15 minutes, or until cheese has melted and browned.
- OPTIONAL: After they have baked, removed each cheesy pickle chip from the muffin tin and place them in the air fryer at 400F for 5 minutes for extra crisp.
- Serve immediately with your favorite dipping sauce. I love these with Buttermilk Ranch or my Tangy Alabama White Sauce.
My friend Dave makes these killer blackening seasoning here locally in Charlotte. That’s what I used on mine. However, feel free to use whatever seasonings you like best. Just a sprinkle per cup should do the trick.
SERVING SUGGESTIONS:
These crispy little fella’s are one of the most scrumptious afternoon treats. Enjoy them as an appetizer, add them to sandwiches, or serve them alongside these Buffalo Chicken Stuffed Sweet Potatoes!
These also go great with my grandma’s Classic Homemade Chili, my favorite Lusty Reuben Sandwich, or this Grilled Chicken Shawarma.
OTHER RECIPES YOU MIGHT ENJOY:
Reuben Style Mini Pigs in a Blanket
Homemade Corn Dog Muffins Spiked with Pickles
Mind-Blowing Southern Baked Macaroni and Cheese
Loaded Mashed Potato Stuffed Jalapeño Poppers
Flipped Over Puff Pastry Ground Chicken Tacos
Refreshing Peanut Butter Creamy Cucumber Salad
Avocado Stuffed Mexican Flautas
Double Dipped Air Fryer Onion Rings
VIEW ALL RECIPES BY CLICKING HERE!
Crispy Cheesy Dill Pickle Chips
Ingredients
- 2 cups Shredded Cheese, I used Colby Jack
- 24 - 36 Dill Pickle Chips, as needed
- 1 tbsp. Blackening Seasoning
Instructions
- Preheat your oven to 400F. Take 24 - 36 dill pickle chips and pat them dry on a few paper towels.
- Grab a non-stick 12-cup muffin tin. Spray with non-stick cooking spray if desired. Fill each cup with a big pinch of shredded cheese. Top each cheese cup with two or three dill pickle chips. Next you'll sprinkle on your favorite seasoning blend into each cup and top with more cheese to cover the pickles.
- Bake for 15 minutes, or until cheese has melted and browned.
- OPTIONAL: After they have baked, removed each cheesy pickle chip from the muffin tin and place them in the air fryer at 400F for 5 minutes for extra crisp.
- Serve immediately with your favorite dipping sauce. I love these with ranch or my Tangy Alabama White Sauce.
NOTES ON THIS RECIPE:
- This recipe can be made with any type of melting cheese. I chose to use Colby Jack, as it’s what I already had on hand. This would taste fantastic with Pepper Jack if you’re into savory + spicy!
- I personally do not need to grease my non-stick muffin tin. However, if you think yours will stick, you can spray each muffin hole with cooking spray.
- It’s important to pat the pickles dry, as this will help with the overall crispness of the cheesy chip.
PIN THIS FOR LATER:
This was excellent. I lined to muffin tray with parchment paper and they slid right out. Also- I used Famous Daves Devil’s Spit spicy pickles- really kicks it up with some zing. I used shredded mozzarella/provolone and some cheddar jack.
This will be a snack keeper!! Thank you.
Spicy pickles sound amazing! So glad you enjoyed the recipe.
Could you just do this putting them on parchment paper on a cookie sheet ? Gotta try this !
If you try this on a cookie sheet, please let me know how it turns out! That would be a fun spin!
I just made them on a cookie sheet and they turned out great.
Awesome! So glad you could try them.
Can you make these ahead of time?
I’ve never made them ahead of time, as I think they might get soggy while storing. If you do try to make them a day in advance, I’d suggest letting them cool completely and then storing them in a sealable container in the refrigerator.
I made these and every single one was stuck to the pan!!!?? I didn’t think I had to spray the pan because the cheese is so greasy???
Hmmm… what type of pan did you use? I’ve never had mine stick… However, I use a non-stick baking pan.
How many net carbs would this be?
Depending on the type of cheese you use, carbs can vary. I’d check the cheese packaging along with the pickles to calculate. Hope you enjoy them!
Can you freeze these
Hi there! I wouldn’t recommend freezing these. They taste best when they’re freshly baked.
Hi Jessica do you put them in the oven at 350?
I bake mine at 400F. It’s listed under direction #1. Hope you enjoy!
How many calories in one?
Hi Cara! I am not a registered dietitian, so I can’t correctly answer this for you. There are several websites you can visit to calculate calories, I would suggest visiting one of those. Hope you give these a try, they’re super tasty!
I made these last night and we’re a hit I also made wasabi aioli for dipping so good Yum
My few left overs got hard but found leaving them in the zip bag a few minutes will soften right up to your liking. Thank you
Wasabi Aioli sounds fantastic!
These are such a great alternative to regular fried pickles since my switch to a gluten free diet!
We absolutely love them! Great option for game day this weekend, too! Glad you are enjoying them as much as we do!
These were SOOO good but a tad bit too salty. Any suggestions for next time?
It depends on the seasoning you used. Honestly, these are good on their own without seasoning. I like to add blackening, but it’s a personal preference.
If there is three pickles in a cup how does the cheese get on the middle one?
I don’t stack them, I lay them side by side. It’s okay if they overlap a little. There’s a video on my Instagram if you’d prefer video directions. When worried about the cheese to pickle ratio, only add two slices each and that’ll work just fine. The cheese hardens and makes it crispy.
Darn!! I sprayed the non stuck muffin tin and they still stuck in pan! Should I let them cool first before removing them? I’m bound and determined to make it work ! They’re still edible but will wait till they cool down ..
We allowed ours to cool for maybe 5 minutes? If you spray the pan, they defiantly shouldn’t stick! Let me know if the cooling minutes help next time. I’ll add a note!
These are delicious. I also made some using nacho style jalapeno slices instead of pickles. They were so good!
So glad you liked them! I’ve done the jalapeño swap too and agree, so delish!
I borrowed from this idea, but used pickled jalapeños instead of dill pickles. Not too bad!
I’ve made them with pickled and fresh jalapeños, love them both!
How can you keep them warm before serving. I need to make enough for a
Charcuterie board and wonder how they will hold up. Thanks
They’re honestly good cold, but if you want to keep them warm I’d suggest placing them on a wire rack lined baking sheet in the oven on low… maybe 275 – 300F. I personally haven’t done this, but that’s what I would do. Hope it turns out great for your board!
Sounds like a great and different recipe, can’t wait to try it
It’s always a popular app for football gatherings! Hope you enjoy!
Can I use cucumber chips instead of dill
I wouldn’t recommend it, but let me know how it goes.
Could you use a mini muffin pan?
I would think so! They’ll be a little smaller and might need less cooking time. Let me know how it turns out!
So good! My girlfriend made some and after reading your directions we made another batch and dabbed the pickles with paper towels this helped immensely as we both enjoy crispy almost burnt cheese and onions. lol but yea 400 is perfect temp and spray had no sticking issues. Thanks for explaining love! I play professional sport and always looking for healthy alternatives.
So glad you liked them! We make these on repeat 🙂
Awesome!
Yay!!
What seasoning mixture is good with these?
I used my friend Dave’s blackening seasoning. You can find all his seasonings at StillThereShineSauce.com.