keto pickle chips
Ingredients
- 1 cup pre shredded Parmesan cheese
- 24 dill pickle slices
- ½ teaspoon onion powder You can substitute garlic powder
- ½ teaspoon black pepper
¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375*. Lightly spray a mini muffin pan with avocado or olive oil spray.
- Add the shredded Monterey Jack and shredded Parmesan cheese to a small bowl. Stir to combine.
- Sprinkle 1 tablespoon of the shredded cheese into the bottom of each mini muffin cup.
- Place 1 sliced pickle on top of each tablespoon of shredded cheese. Press each pickle into the shredded cheese.24 dill pickle slices
- Top pickle slice with 2 teaspoons of the shredded cheese. Gently press the cheese on top of the pickle slice.
Add the kosher salt, onion powder and black pepper to a small bowl. Stir to combine.- Sprinkle each muffin cup with the onion powder seasoning mixture. (You can use as much or as little of the seasoning as you like)
- Bake for 10-12 minutes or until the cheese is bubbling and golden brown. Remove from the oven and allow to rest for 1-2 minutes before transferring the pickle chips to a plate lined with paper towels. Pat both sides well with the paper towels. (The pickle chips will be quite oily due to the cheddar cheese)
- Serve with your favorite dipping sauce, such as ranch. (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)
- To Reheat: To reheat the pickle chips, line a baking sheet with parchment paper and arrange the pickle chips in a single layer. Bake at 350 degrees for 2-3 minutes, flip the chips and bake for another 2-3 minutes, or until the cheese has a crispy appearance.
Preheat the oven to 375*. Lightly spray a mini muffin pan with avocado or olive oil spray.
Add the shredded Monterey Jack and shredded Parmesan cheese to a small bowl. Stir to combine.
- Sprinkle 1 tablespoon of the shredded cheese into the bottom of each mini muffin cup.
- Place 1 sliced pickle on top of each tablespoon of shredded cheese. Press each pickle into the shredded cheese.24 dill pickle slices
- Top pickle slice with 2 teaspoons of the shredded cheese. Gently press the cheese on top of the pickle slice.
Add the kosher salt, onion powder and black pepper to a small bowl. Stir to combine.
- Sprinkle each muffin cup with the onion powder seasoning mixture. (You can use as much or as little of the seasoning as you like)
- Bake for 10-12 minutes or until the cheese is bubbling and golden brown. Remove from the oven and allow to rest for 1-2 minutes before transferring the pickle chips to a plate lined with paper towels. Pat both sides well with the paper towels. (The pickle chips will be quite oily due to the cheddar cheese)
- Serve with your favorite dipping sauce, such as ranch. (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)
- To Reheat: To reheat the pickle chips, line a baking sheet with parchment paper and arrange the pickle chips in a single layer. Bake at 350 degrees for 2-3 minutes, flip the chips and bake for another 2-3 minutes, or until the cheese has a crispy appearance.
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