Cheesy Dill Pickle Crisps
Cheesy dill pickle crisps are the salty, crunchy, tangy little snack you didn’t know you needed.
This is one of those “how is it this good with only two ingredients?” recipes. You take shredded cheese, bake it into tiny golden circles, press a dill pickle chip into each one, and let them crisp up as they cool. The cheese turns lacy and crunchy around the edges, the pickle stays juicy and briny in the center, and together they taste like the best parts of a cheese cracker and a fried pickle — but without breading or frying.
These are perfect when you want something low-effort but still fun to serve. They work for game day, movie night, low-carb snack boards, or just to use up that jar of pickles in the fridge. And because you can add seasonings like garlic powder, smoked paprika, or ranch, you can turn the flavor up or keep it classic.
Cheesy Dill Pickle Crisps Ingredients
Shredded cheddar cheese – The base of the crisps. Cheddar melts and crisps beautifully, giving you those golden-brown, frico-style edges. You can also mix in Parmesan or mozzarella for different textures.
Dill pickle chips – Use jarred pickle slices, patted very dry. The briny, tangy flavor is the star here and cuts through the richness of the cheese.
Garlic powder (optional) – Adds a savory kick that makes these taste even more like a snack mix or cheese straw.
Smoked paprika or red pepper flakes (optional) – For a smoky or spicy version. Just a little goes a long way.
Fresh dill or ranch seasoning (optional) – A light garnish after baking gives extra flavor and a pretty finish.
How to Make These Cheesy Dill Pickle Crisps
STEP 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the cheese doesn’t stick — this is important, since the crisps are made entirely of melted cheese.
STEP 2: Scoop about 1 tablespoon of shredded cheese onto the baking sheet for each crisp, leaving at least 2 inches between each mound. Gently flatten each mound into a small circle; this helps the cheese melt evenly and creates the classic crisp shape.
STEP 3: Pat your dill pickle chips dry with a paper towel — too much liquid will keep the cheese from crisping. Place one pickle slice in the center of each cheese circle. If you’re using garlic powder, smoked paprika, or red pepper flakes, sprinkle them lightly over the tops now.
STEP 4: Bake the tray for 8–12 minutes, watching closely near the end. The cheese should be fully melted, bubbling, and turning golden around the edges. The darker the edges, the crispier the chips will be once they cool.
STEP 5: Remove the baking sheet from the oven and let the crisps cool on the pan for 5–10 minutes. They will firm up as they cool, so don’t move them too soon. Once set, gently lift them with a spatula. Sprinkle with fresh dill or a tiny dusting of ranch seasoning if you like, and serve right away.
Can I Use a Different Cheese?
Yes, this recipe is very flexible. Cheddar gives the best color and crunch, but you can use a blend of cheddar and Parmesan for extra crispiness, or Monterey Jack for a milder flavor. Avoid very soft cheeses like fresh mozzarella or anything pre-shredded with too much anti-caking powder, since those don’t always crisp well. Using a drier cheese generally gives you a better chip.
How Do I Keep the Crisps from Getting Soggy?
The biggest trick is to make sure the pickles are dried well before baking. Blot them with a paper towel to remove excess brine. Also let the crisps cool completely on the baking sheet so the cheese can set. If you stack or cover them while warm, steam will soften them. For extra crunch, you can even bake them for an extra minute or two.
Can I Make These Ahead of Time?
You can make them a few hours ahead of serving, but they’re at their best the day they’re baked. If you do make them early, let them cool completely and store them in a single layer on a plate at room temperature, uncovered. Avoid refrigerating them — the moisture in the fridge can soften the cheese. If they do lose some crispness, pop them back in a 375°F (190°C) oven for 2–3 minutes to re-crisp.
Helpful Tips
- Dry the pickle slices thoroughly so the cheese can actually crisp instead of steaming.
- Don’t overcrowd the baking sheet — melted cheese spreads.
- For a more uniform shape, use a round cookie cutter to nudge the melted cheese into a circle right after baking.
What to Serve with Cheesy Dill Pickle Crisps
These make a great addition to charcuterie boards, especially alongside cured meats and olives.
Serve them with burgers, hot dogs, or sandwiches as a fun crunchy side in place of chips.
They’re also perfect bar-style snacks — set them out with cold drinks, ranch dip, or even a spicy mayo for dipping.
Storage & Reheating
Store leftover crisps in a single layer in an airtight container at room temperature for up to 1 day. If you stack them, place parchment paper between layers to prevent sticking.
To bring back the crunch, reheat briefly in a hot oven or air fryer for a minute or two — just until the cheese re-melts and sets again. These are best eaten fresh, so make only as many as you need for the day.
Cheesy Dill Pickle Crisps
Ingredients
- About 12 round-cut dill pickle slices blotted dry from the jar
- 1 cup of finely shredded cheddar or a mixture including mozzarella or Parmesan
- ¼ teaspoon garlic powder if desired
- ¼ teaspoon smoked paprika or crushed red chili flakes optional
- Finely minced fresh dill or dry ranch seasoning for finishing touch (optional)
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking tray by covering it with parchment paper.
- Distribute roughly one tablespoon of shredded cheese onto the baking sheet per crisp, spacing each mound about 2 inches apart. Gently press to form flat rounds.
- Position a single dill pickle slice atop each cheese circle. If preferred, lightly dust with garlic powder, paprika, or red pepper flakes.
- Bake the tray in the preheated oven for 8 to 12 minutes, or until the cheese has melted thoroughly and the edges develop a golden, crispy finish.
- Remove from the oven and allow the crisps to cool directly on the baking sheet for 5 to 10 minutes. As they rest, they will solidify. Carefully lift each chip with a spatula and serve promptly.