Ingredients

– 2 cups shredded cheese such as Colby Jack for the melty base and browned edges

– 24 to 36 dill pickle chips patted dry for the best crisp texture

– 1 tablespoon blackening seasoning for bold, savory flavor

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Notes

🧽 Pat pickles ultra-dry; moisture kills crispiness.
🧀 Melting cheeses like Pepper Jack add spicy kick; spray tin prevents sticking.
⏲️ Cool slightly before removing; bake in batches if needed for 24+ chips.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free

Nutrition

Serving Size: 3 chips
Calories: 180
Sugar: 1g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 9g
Cholesterol: 40mg