Ingredients
Chips
- 1 1/2 cups finely shredded cheddar cheese 168 g
- 12 thin slices dill pickles 60 g after draining; about 1/8 inch or 3 mm thick
Equipment
- 1 large rimmed baking sheet
- 1 Oven-safe parchment paper
- 1 paper towels
- 1 Thin spatula
- 1 cooling rack
Instructions
Method
- Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment rated for the oven temperature.
- Drain the pickle slices and press both sides firmly between clean paper towels. Surface brine should no longer bead on the slices.
- Divide the cheddar into 12 portions, about 14 g each. Arrange in small thin circles on the parchment, leaving about 2 inches (5 cm) between portions. Flatten the shreds into even layers.
- Set one dry pickle coin in the center of each cheese circle, pressing lightly. Bake for 10–14 minutes, checking at 10 minutes, until the exposed cheese is deep golden around the edges and the bubbling has slowed. Rotate the pan if one side browns faster.
- Cool on the sheet for 2 minutes, then lift carefully with a thin spatula onto a rack and cool for about 3 minutes more. The cheese firms as it cools. Serve once crisp enough to lift; the pickle centers will remain tender.
Nutrition
Serving: 3 chips (1/4 batch)Calories: 171kcalCarbohydrates: 1.8gProtein: 9.7gFat: 14gSaturated Fat: 7.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3.9gCholesterol: 42mgSodium: 396mgPotassium: 49mgFiber: 0.1gSugar: 0.4gCalcium: 307mgIron: 0.1mg
Notes
Contains milk. Nutrition estimates 3 of 12 chips from all cheddar and drained pickle weights, using USDA SR Legacy. Some cheese fat may remain on the parchment; the estimate does not subtract it. Pickle and cheese sodium vary by brand. No dip or other toppings are included. Best eaten soon after cooling. Refrigerate leftovers within 2 hours at 40°F (4°C) or below and use within 3 days; texture softens during storage. Trans fat is omitted because complete ingredient data are unavailable. Heat-sensitive vitamins are not estimated after cooking.
