Baked Pickle Crisps

Kristen O'Dell MS, RD, CDCES
After exploring the surprising connections between diabetes and pickles in the article above, treat yourself to this delicious recipe for baked pickle crisps! Crispy, tangy, and diabetes-friendly, they’re the perfect snack to add a little crunch to your November 14th celebration of National Diabetes Day and National Pickle Day.
Prep Time 6 minutes
Cook Time 22 minutes
Total Time 28 minutes
Course Side Dish, Snack
Cuisine American, vegetarian
Servings 6 servings
Calories 117 kcal

Ingredients
  

  • 1.5 c Shredded Cheddar Cheese
  • 1/2 c Dill Pickle Chips (quartered)
  • ~1 tbsp Slap Ya Mama Cajun Seasoning

Instructions
 

  • Preheat oven to 400°F.
  • Take a 24-cup mini muffin tin and fill each cup with a bigpinch of shredded cheddar cheese, creating a nice base layer. 
    This step uses about half the shredded cheddar cheese.
  • Next, pat dry and quarter ½ cup of dill pickle chips.
  • Place 1 or 2 quarters of pickle in each mini muffin cup.
  • Sprinkle a pinch of Slap Ya Mama Cajun Seasoning in each mini muffin cup.
  • Add the remaining shredded cheddar cheese to the top of each mini muffin cup.
  • Bake for 20 minutes, or until cheese is melted, brown and crispy.
  • OPTIONAL: After they have baked, remove each pickle crisp from the muffin tin and place them in the air dryer for 1-2 minutes at 400°F for extra crisp.
  • Serve immediately with your favorite dipping sauce.
  • Enjoy!

Notes

Leave out the Slap Ya Mama Cajun Seasoning to make this recipe more kid-friendly.
Substitute Slap Ya Mama Cajun Seasoning with any of your favorite seasoning blends.
The dipping sauce featured in the above picture is Sriracha Ranch (recipe soon to follow).

Nutrition

Serving: 4Pickle CrispsCalories: 117kcalCarbohydrates: 1gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 28mgSodium: 909mgPotassium: 36mgVitamin A: 4IUCalcium: 21mg
Keyword low carb, pickle
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