Ingredients
Cheese Layer
- 2 cups shredded Colby Jack cheese
Pickle Chips
- 24 - 36 dill pickle chips, patted dry
Seasoning
- 1 tbsp blackening seasoning
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the cheesy pickle chips.
- Prepare Pickles: Pat 24 to 36 dill pickle chips dry using paper towels to remove excess moisture for better crisping.
- Prepare Muffin Tin: Lightly spray a non-stick 12-cup muffin tin with cooking spray if desired to prevent sticking.
- Layer Cheese and Pickles: Place a generous pinch of shredded cheese into the bottom of each muffin cup. Add two to three dill pickle chips on top of the cheese layer, then sprinkle about 1/12th of the blackening seasoning over the pickles. Finally, cover the pickles with more shredded cheese to ensure they’re fully enclosed in cheese.
- Bake: Bake in the preheated oven for 15 minutes, or until the cheese is melted and golden brown on top.
- Optional Crisping: For extra crispiness, remove the baked cheesy pickle chips from the muffin tin and place them in an air fryer at 400°F (204°C) for 5 minutes.
- Serve: Serve immediately while hot, ideally with dipping sauces like ranch or tangy Alabama white sauce.
Notes
- Make sure to thoroughly pat dry the pickle chips to avoid sogginess.
- You can customize the seasoning to your taste; smoked paprika or Cajun seasoning works well too.
- If you don’t have a 12-cup muffin tin, use multiple smaller ones or adjust baking time accordingly.
- The optional air frying step enhances crispiness but is not required.
- These are best served fresh and hot for optimal texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
