Ingredients
For 12 chips
- 4 oz sharp cheddar cheese 113 g, freshly finely grated
- 12 thin dill pickle rounds about 60 g drained; pat both sides thoroughly dry
Equipment
- large rimmed baking sheet
- Parchment paper rated for 400°F
- Box grater
- Paper towels or clean kitchen towel
- Thin spatula
Instructions
Prepare and bake
- Heat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment rated for that temperature. Drain the pickle rounds, then blot both sides thoroughly with clean towels.
- Divide half the grated cheese into 12 small mounds, spaced about 2 inches apart on the prepared sheet. Spread each mound into a thin round about 2 inches wide. Place one dry pickle round in the center of each, then divide the remaining cheese over the pickles in thin layers.
- Bake on the middle rack for 12–15 minutes, checking from 10 minutes, until the cheese rims are deep golden and the rapid bubbling slows. Rotate the tray if one side browns faster; remove any fully browned chips early.
- Let the chips cool on their parchment for 5–10 minutes until the edges firm enough to lift. Use a thin spatula to transfer them to a plate and serve promptly. Expect crisp cheese edges and softer pickle centers.
Video
Notes
Video credit: Creative Keto Living demonstrates baked cheese-and-pickle crisps in a muffin pan. This recipe uses separate thin cheese rounds on parchment at 400°F; follow the written timing and visual cues here.
Contains milk. For vegetarian servings, choose cheese made with vegetarian rennet. Extra salt is unnecessary. Fresh mozzarella is too moist for a direct substitution. Best served after cooling; refrigeration softens the texture.