Keto Diet

Keto Pickle Chips

 Prep Time10 mins

 Cook Time25 mins

 Total Time35 mins

 Servings 6  servings


  • muffin pan


  • 1 cup pickle slices
  • 1 ¾ cup cheddar cheese shredded
  • salt and pepper to taste


  • Preheat oven to 400°F.
  • Pat pickles dry with a paper towel.
  • Place 1 Tablespoon shredded cheese in the bottom of each muffin tin.
  • Place three pickles on top of the cheese and add 1 more Tablespoon cheese on top.
  • Season with salt and pepper if desired and bake for 20-25 minutes or until cheese is melted and crispy.
  • Serve with ranch dip.


  • For crispy results, be sure pickles are as dry as possible.
  • Refrigerate pickle chips, covered up to 2 days.
  • Pickle chips can be reheated quickly under the broiler or in the microwave.
  • Or enjoy pickle chips served cold!


Calories: 136kcal | Carbohydrates: 1g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 413mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 1mg

Keyword dill pickle chips, keto pickle chips

Course Appetizer, Snack

Cuisine American

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