These Keto dill pickle chips with cheese are baked to perfection and delish served as a game day appetizer or for any occasion. 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.
Blot pickles dry with more paper towels. Arrange circles of shredded cheese, about the size of the pickles, to the baking sheet, a few inches apart. Top cheese with a pickle. Add more cheese on top of the pickles. Bake for 7-10 minutes, or until cheese is your desired doneness. Super easy and delicious keto cheese pickles.
Being low carb is what makes pickles a great low carb snack! Start by spraying your pan and filling each muffin tin half way with shredded cheese. Next top each muffin tin with a dill pickle. Sprinkle each one with seasoned salt and onion powder. Top with additional shredded cheese and press down firmly.
Pickle slices, shredded cheese, and seasonings are layered in a muffin tin and baked into small rounds. These become handheld low carb snacks in minutes! Cheese pickle chips are fun, flavorful, and totally portable. Add them to a DIY burger bar or a low-carb appetizer platter and watch them disappear!