Looking for a crunchy, flavorful, and easy-to-make low-carb snack? These Keto Pickle Chips are the answer! This recipe requires only a few ingredients, minimal preparation time, and offers a satisfyingly crispy treat that's perfect for any time of day.
What are Cheesy Keto Pickle Chips?
These keto pickle chips are a simple snack made in a muffin pan. Instead of using a batter, shredded cheddar cheese serves as the base, creating a crispy foundation for the pickles. This method eliminates the need for deep-frying, reducing carbs and making the snack keto-friendly. The cheese melts and crisps up as it cools, similar to how keto cheese taco shells are made.
Why You'll Love This Recipe
- Low Carb: With only 2 carbs and 1 net carb per serving of two chips, this snack fits perfectly into a ketogenic diet.
- Easy to Make: The recipe requires minimal prep time and just a few simple steps.
- Crunchy and Flavorful: The combination of crispy cheese and tangy pickles creates a satisfying and addictive snack.
- Versatile: Enjoy these chips on their own or with your favorite low-carb dipping sauce.
- Satisfies Cravings: These keto pickle chips are a great way to satisfy your cravings for salty and crunchy snacks.
Ingredients Needed
- 1 ½ C. Shredded cheddar cheese (preferably freshly shredded)
- Dill pickle slices (or sour pickles)
- ½ tsp. Seasoned salt
- ½ tsp. Onion powder
- ½ tsp. Everything bagel seasoning (optional)
NOTE: It's best to shred your own cheese, as pre-shredded cheese often contains potato starch and other anti-caking agents.
Step-by-Step Instructions
- Prepare the Muffin Pan: Preheat the oven to 350-400 degrees. Spray a non-stick muffin pan (or a Wilton muffin top pan) with non-stick spray.
- Add Cheese Base: Sprinkle 1 teaspoon to 1/4 cup of shredded cheese into each muffin tin, filling it about halfway.
- Add Pickles: Top each cheese bed with two to three dill pickle slices, ensuring they are drained slightly.
- Season: Sprinkle each chip with seasoned salt, onion powder, and everything bagel seasoning (if using).
- Top with Cheese: Add additional shredded cheese on top of the pickles and press down firmly. It won’t cover it completely and that’s okay.
- Bake: Place the muffin pan in the preheated oven and bake for 6-12 minutes, or until the edges of the cheese are dark brown and all the cheese has fully melted and are bubbling. Silicone pans may take about 3 minutes longer to get those crispy edges.
- Cool: Let the cheesy pickle chips cool slightly in the muffin pan for a few minutes until the cheese crisps up.
- Serve: Carefully remove the chips from the muffin pan and transfer them to paper towel-lined plates to drain and crisp up further. Serve warm and enjoy!
Tips for the Best Keto Pickle Chips
- Use Freshly Shredded Cheese: Avoid pre-shredded cheese, as it contains anti-caking agents like potato starch that can affect melting and crispiness.
- Drain the Pickles: Drain the pickle slices slightly before adding them to the muffin tin to prevent soggy chips.
- Don't overcrowd: Be sure to use equal amounts of cheese in each muffin tin so the crispy pickles bake at the same rate.
- Ensure Cheese is Browning: Make sure the cheese is bubbling and flat before removing from the oven. If the cheese is not bubbling they will not turn out crispy.
- Cool in the Pan: Let the chips cool in the muffin pan for a few minutes before removing them to allow the cheese to crisp up properly. If you try to remove the cheddar cheese chips from the pan immediately, you’ll just have melted cheese on your hands.
- Adjust Seasoning: Customize the seasoning to your liking. Add a dash of cayenne pepper or hot sauce for a spicy kick, or reduce the amount of onion powder and seasoned salt to lower the carb content.
Variations and Substitutions
- Cheese: Experiment with different types of cheese, such as mozzarella, Monterey Jack, or pepper jack, for a unique flavor.
- Pickles: Try using pickled jalapeño slices or candied jalapeños instead of dill pickles for a different twist.
- Seasoning: Get creative with your seasonings! Try garlic powder, smoked paprika, or your favorite spice blend.
- Baking Method: Bake directly on parchment paper instead. Line a baking sheet with parchment paper. Mound portions of the cheese mixture, with 2 inches between. Flatten them slightly with the back of the spoon.
Serving Suggestions
These keto cheese pickle chips are delicious on their own as a quick and easy snack. They also pair well with various dipping sauces, such as:
- Ranch dressing
- Fry sauce (made with mayo and sugar-free ketchup)
- Cheddar Bacon Ranch Dip
- Sriracha Dip
- French Onion Dip
You can also serve them as a low-carb side dish instead of french fries with burgers, hot dogs, or any other protein. Easy Big Mac Pizza is a must try if you love these pickles! You absolutely must try these cheesy pickle chips dipped in low carb mac sauce.
Read also: Easy Low-Carb Cheese Crackers
Storage Instructions
These chips are best served immediately after cooling for the best flavor and texture. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. However, they will lose some of their crispiness.
Reheating Instructions
To reheat leftover oven-baked dill pickle slices, simply place them in a toaster oven or air fryer for a few minutes to crisp them back up. Cooking time will vary depending on which method you choose to use, but should not take longer than a couple of minutes.
Are Pickles Keto-Friendly?
Yes, pickles are keto-friendly as long as they are made without any additional sugar. Dill pickles or sour pickles are generally the best choices. When selecting pickles, check the ingredient list to ensure there are no added sugars or other non-keto-friendly ingredients. For a large dill pickle, there are 4g carbs, for this recipe you will want to use dill pickle slices or sour pickles that have the lowest carb count for pickles.
Nutritional Information
Serving: 1cheddar chip | Calories: 117kcal | Carbohydrates: 1g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 314mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 309IU | Vitamin C: 0.3mg | Calcium: 207mg | Iron: 0.1mg
Nutritional information is provided as a courtesy and can vary based on the exact products you use and any changes you make to the recipe.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto