Description
These crispy Pickle Chips combine tangy dill pickles with melted cheddar jack cheese and a hint of ranch seasoning for a savory, addictive snack. Baked to golden perfection in a muffin pan, they offer a delightful blend of flavors and textures that pair perfectly with ranch dressing for dipping.
Ingredients
Scale
Pickle Chips
- 1½ cups freshly shredded cheddar jack cheese
- 12 dill pickle slices (may also be called hamburger dill chips)
- 1 tablespoon dry ranch dressing mix
Dipping Sauce
- Ranch dressing for dipping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a mini muffin pan with avocado or olive oil spray to prevent sticking.
- Prepare Pickles: Pat the dill pickle slices dry thoroughly using a paper towel to remove excess moisture and pickle juice, which helps the cheese crisp up instead of steaming during baking.
- Layer Cheese in Muffin Cups: Sprinkle about 1 tablespoon of shredded cheddar jack cheese into the bottom of each muffin cup as the first cheese layer.
- Add Pickle Slices: Place one dill pickle slice on top of the shredded cheese in each cup and press it gently into the cheese to adhere.
- Season with Ranch Mix: Sprinkle approximately ¼ teaspoon of dry ranch dressing mix evenly over each pickle slice for seasoning.
- Top with Cheese: Add about 2 teaspoons more of shredded cheddar jack cheese on top of each pickle slice to fully cover and seal it.
- Bake: Place the muffin pan in the preheated oven and bake for 12 minutes or until the cheese is bubbling and golden brown around the edges. For a darker, crispier chip, bake for an additional 2-3 minutes as desired.
- Cool and Drain: Remove the muffin pan from the oven and allow the pickle chips to rest in the pan for 1 to 2 minutes before gently transferring them to a cooling rack or a paper towel-lined plate. Pat with another paper towel to absorb excess oil since cheese will release some oil while baking.
- Serve: Serve the crispy pickle chips warm or at room temperature with your favorite ranch dressing for dipping.
Notes
- Pat the pickle slices very dry before baking to help achieve crispy cheese edges instead of soggy chips.
- Use low-moisture cheddar jack cheese for the best texture and to prevent excessive oiliness.
- A mini muffin pan helps keep the cheese contained and forms perfectly shaped chips.
- Allow chips to cool slightly before removing from the pan to ensure they hold together well.
- For extra crispiness, let the chips rest on a wire rack for a few minutes before serving.
