Literally the perfect snack that is easy can to make an so versatile! Use any cheese you like but I prefer cheddar and as always SHRED IT YOURSELF! Shredding your own cheese is so much better! I use this cheese grater and itās so great for potatoes and other veggies too!
I used dill pickles for this but zesty ones would be great or completely mix if you and do pickled jalapeƱos!
Letās get started!
Literally the perfect snack that is easy can to make an so versatile! Use any cheese you like but I prefer cheddar and as always SHRED IT YOURSELF! Shredding your own cheese is so much better! I use this cheese grater and itās so great for potatoes and other veggies too!
I used dill pickles for this but zesty ones would be great or completely mix if you and do pickled jalapeƱos!
Letās get started!
Ingredients:
- 1.5 cups freshly shredded cheddar cheese
- 12 dill pickle chips
- Ranch dressing
Instructions:
- Get out a muffin tin and add freshly shredded cheddar cheese to each circle (enough to cover the bottom)
- Next, place your fill pickles on a paper towel and pay dry. Add a dill pickle slice on top of the cheese and cover with more cheese. Bake at 400Ā° for 9 to 12 minutes or until the edges start to brown.
- Remove from the oven and let cool for a couple minutes, then run a butter knife around the edges of the cheddar chips to take them out.
- Transfer to paper towel-lined plates to drain and crisp up a bit. Serve immediately with ranch dip!
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Ingredients
Method
- Get out a muffin tin and add freshly shredded cheddar cheese to each circle (enough to cover the bottom)
- Next, place your fill pickles on a paper towel and pay dry. Add a dill pickle slice on top of the cheese and cover with more cheese. Bake at 400Ā° for 9 to 12 minutes or until the edges start to brown.
- Remove from the oven and let cool for a couple minutes, then run a butter knife around the edges of the cheddar chips to take them out.
- Transfer to paper towel-lined plates to drain and crisp up a bit. Serve immediately with ranch dip!Enjoy!