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These Keto dill pickle chips with cheese are baked to perfection and delish served as a game day appetizer or for any occasion.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings6 servings


  • 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