Crispy Cheesy Dill Pickle Chips (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups sharp cheddar cheese, freshly shredded
02 - 12 slices dill pickles, patted dry
03 - 3 slices bacon, cooked until crispy and finely chopped

→ Optional Additions

04 - Ranch seasoning, to taste
05 - Onion powder, to taste
06 - Blackening seasoning, to taste
07 - Garlic powder, to taste

→ For Serving (Optional)

08 - Ranch dressing, for dipping
09 - Fresh parsley, chopped for garnish

# Instructions:

01 - Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even baking.
02 - Thoroughly spray a 12-cup non-stick muffin pan with cooking spray to prevent sticking. Make sure to coat the sides and bottom of each cup well.
03 - Place 1-2 tablespoons of shredded cheddar cheese into the bottom of each muffin cup, creating an even layer that covers the entire bottom.
04 - Place the pickle slices on paper towels and press gently with additional paper towels to remove as much moisture as possible. This crucial step helps prevent soggy chips. Place one dried pickle slice on top of the cheese layer in each muffin cup.
05 - If using additional seasonings, sprinkle a light layer of your chosen seasoning (ranch, onion powder, blackening seasoning, etc.) on top of each pickle slice.
06 - Top each pickle slice with another layer of shredded cheddar cheese, using about 1-2 tablespoons per muffin cup. Make sure the cheese covers the entire pickle slice and extends slightly beyond the edges.
07 - Sprinkle the finely chopped cooked bacon evenly on top of the cheese layer in each muffin cup.
08 - Place the muffin pan in the preheated oven and bake for approximately 20 minutes, or until the cheese is melted and the edges are golden brown and crispy.
09 - Remove the muffin pan from the oven and let it cool for 2-3 minutes. This allows the chips to set slightly while still remaining pliable enough to remove easily. Carefully remove each chip from the muffin cup using a small spatula or knife to loosen the edges if necessary.
10 - Place the chips on a paper towel-lined plate or tray to absorb any excess oil. Let them cool for an additional minute, then transfer to a serving platter. Garnish with fresh chopped parsley if desired and serve with ranch dressing for dipping.

# Notes:

01 - For crispier chips, allow them to bake until the edges are deeply golden brown, watching carefully to prevent burning.
02 - These chips are perfect for keto dieters with less than 1g of carbs per serving.
03 - For a fun variation, try using different pickle flavors such as garlic dill or spicy pickles.

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