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Crispy Cheesy Dill Pickle Chips

Delightful bite-sized snacks combining the tangy crunch of dill pickles with gooey melted cheese, perfect for parties or game day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Chips
  • 2 cups Shredded Cheese (I used Colby Jack) Any cheese that melts well can be substituted.
  • 24-36 pieces Dill Pickle Chips Adjust amount based on preference.
  • 1 tablespoon Blackening Seasoning Adjust based on spice preference.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Pat the dill pickle chips dry on a few paper towels to remove excess moisture.
  3. Spray a non-stick 12-cup muffin tin with non-stick cooking spray if desired.
Assembly
  1. Fill each muffin cup with a big pinch of shredded cheese.
  2. Top each cheese cup with two or three dill pickle chips.
  3. Sprinkle blackening seasoning into each cup and top with more cheese to cover the pickles.
Baking
  1. Bake for 15 minutes, or until the cheese has melted and browned.
  2. Optional: For extra crispiness, remove each cheesy pickle chip from the muffin tin and place them in the air fryer at 400°F for 5 minutes.
Serving
  1. Serve immediately with your favorite dipping sauce, such as Ranch or Tangy Alabama White Sauce.

Notes

Make sure to pat the dill pickle chips dry to avoid excess moisture. Experiment with different cheeses and adjust seasoning for varied flavors. Store in an airtight container in the refrigerator for leftovers.