Crispy Keto Cheddar Pickle Bites
🛒 What You’ll Need
- 1-2 cups Shredded sharp cheddar cheese (the sharper, the better!) 🧀✨
- 12-14 Dill pickle chips, patted bone-dry 🥒
- Optional: A side of sugar-free ranch or spicy mayo for dipping! 🥣
👩🍳 Instructions
- Prep the Tin: Preheat your oven to 400°F. Use a standard or mini muffin tin—no grease needed as the cheese has plenty of natural oils! 🌡️🔥
- The Cheese Base: Place a small mound of shredded cheddar cheese (about 1-2 tablespoons) into the bottom of each muffin slot. 🧀🥄
- The Pickle Center: Place one dry pickle chip right in the center of the cheese mound as seen in the photo! 🥒🎯
- Top it Off: Sprinkle a tiny bit more cheese over the top of the pickle to help “lock” it in place. 🧀💎
- Bake to Crispy: Bake for 8–10 minutes. Watch closely—you want the edges to be lacy, golden brown, and starting to pull away from the sides! ⏲️📈🤤
- The Cool Down: This is the most important step! Let the bites sit in the pan for at least 5 minutes. They need to cool to become perfectly crispy. ❄️🧤✨
- Serve: Pop them out with a butter knife and serve them alongside your favorite dipping sauce! 🍽️😋
🔥 Pro Tips:
- The “Dry” Secret: Use a paper towel to pat your pickle slices until they are completely dry. If they are wet, the cheese won’t get that satisfying “crunch” as seen in the photo! 🥒🛡️💎
- Spice it Up: Sprinkle a little chili powder or a slice of jalapeño on top before baking for a spicy “Kickin’ Pickle” version! 🌶️🥨🎯
