Cheesy Ranch Pickle Chips

Ingredients

• 12 pieces Dill Pickles (Spears, drained and patted dry)
• 1 cup Colby Jack Cheese (Shredded; can use pre‑shredded)
• 2 tsp Ranch Seasoning Mix (Store‑bought packet or homemade blend)
• 4 slices Bacon (optional) (Cooked crisp and crumbled; adds smoky flavor)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it preheat while you prepare the chips.

   Time: PT5M

   Temperature: 375°F

2. Drain Pickles

   Remove the pickles from their jar, slice them into spears if needed, and lay them on paper towels to absorb excess moisture.

   Time: PT2M

3. Add Base Cheese

   Place about 1 teaspoon of shredded Colby Jack cheese into the bottom of each muffin cup.

   Time: PT3M

4. Layer Pickle and Seasoning

   Lay one pickle spear on top of the cheese, sprinkle with 1/4 teaspoon ranch seasoning, and add crumbled bacon if using.

   Time: PT4M

5. Top with More Cheese

   Cover the pickle with another teaspoon of shredded cheese to seal the edges.

   Time: PT2M

6. Bake

   Place the muffin pan in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and lightly golden.

   Time: PT10M

   Temperature: 375°F

7. Cool Slightly

   Remove the pan from the oven and let the chips rest for 2 minutes before removing them with a spoon or spatula.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

4g

Carbohydrates

5g

Fat

5g

Fiber

0g