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 400° 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.