Skip the potato chips and make pickle chips instead! This easy keto snack is just 2 ingredients and is the perfect combination of tangy, salty, and crispy!
Keto Cheesy Pickle Chips
These easy cheesy pickle chips are the perfect crunchy snack whenever you’re missing potato chips. These pickle chips give the same satisfying crunch and only take a few minutes to make! With these easy cheesy chips, you’ll be ready for a movie night, game day, or a fun pool snack.
These cheese pickle chips are a tasty keto snack that combines the salty, tangy flavor of pickles with the cheesy goodness of melted cheese. The cheese crisps up while baking to make a tasty chip experience…without all the carbs!
I promise, you’re going to love these even more than potato chips!
This also makes a fabulous appetizer to serve with your favorite dipping sauces!
Why I Love This Recipe:
- Just 2 ingredients!
- An easy low carb snack with just 2g total carbs and 1g net carb per serving
- Easy to customize with your own favorite flavors.
Ingredients
- Shredded Colby Jack Cheese
- Dill Pickle Slices
Optional Seasoning Blend
- ½ tsp. Chili powder
- ½ tsp. Garlic powder
- ½ tsp. Paprika
Kitchen Tools Used
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Instructions
To Prep: Preheat the oven to 400 degrees F and coat a 12-cup muffin tin with non-stick cooking spray. Blot the pickles with paper towels to remove excess liquid.
- Fill the bottom of each muffin cup completely with cheese (about 1/2 inch thick before baking).
- Place one pickle slice on top of the cheese in each cup.
- If using seasoning, sprinkle on top of the pickle in each cup.
- Bake for 8-10 minutes, or until the edges of each pickle chip just start to brown and crisp up.
Prep Tips
- Variations: We used Colby Jack cheese in our original recipe, but you can switch it up with your favorite flavor of cheese. Cheddar cheese, pepper jack, and mozzarella would all taste fantastic. I do recommend buying a block of pure cheese and shredding your own, versus buying a bag of shredded cheese (which often contains additives and starches).
- Baking: If you don’t have a muffin pan handy, you can also use a baking sheet. Make a small pile of cheese and place a pickle chip on top of the cheese. Be sure to leave space between each cheese pile because they will spread out during baking. Oven times may vary, no matter what baking method you use, so keep an eye on them and remove from oven when the cheese starts to bubble and before it is brown.
- Dipping: Serve with your favorite keto-friendly dips. Ranch dressing, spicy mayo, and low carb Big Mac sauce are some of my favorites.
Frequently Asked Questions
Can You Eat Pickles On Keto?
Pickles are a keto-friendly food, as long as they do not contain added sugar. So while sweet pickles would be out of the question, there are a plenty of pickle varieties that you can enjoy. Dill pickle chips are my favorite for this particular recipe.
How Long Do Pickle Chips Stay Good?
Keep any leftovers in an airtight container or ziplock bag in the refrigerator for up to 2 days. To reheat, I recommend using a toaster oven or baking in the oven for a few minutes until they crisp up again. While you could use a microwave to reheat, the cheese might not get crispy.
More Easy Keto Snack Recipes To Try
- Keto Peanut Butter Fat Bombs
- Cheese Chips
- Keto Crack Dip
- Keto Jalapeño Poppers
- Low Carb BBQ Meatballs
Keto Pickle Chips Recipe (Printable Recipe Card)
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Keto Cheesy Pickle Chips
Equipment
- Muffin Pan
Ingredients
- 1 ½ cups Shredded Colby jack cheese
- Dill pickle slices
Optional Seasoning Blend
- ½ teaspoon Chili powder
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
Instructions
- Preheat oven to 400°F. Coat a 12-cup muffin pan with non-stick spray.
- Whisk together the chili powder, paprika, and garlic powder in a small bowl (if using seasoning).
- Generously fill the bottom of each muffin cup with shredded cheese.
- Place one dill pickle slice on top of the cheese. If using seasoning, sprinkle on top of each pickle.
- Bake for 8-10 minutes, or until the edges of each pickle chip start to brown and crisp up.
- Remove, and let cool and harden before serving.
Notes
Nutrition
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