2-Ingredient Pickle Chips

Hey Snack Squad! Get Ready for Your New Crunch Obsession

Y’all ever have one of those days where your taste buds are screaming for something loud? You know what I mean – that salty, tangy, crispy siren call that makes your stomach rumble and your brain go, “Drop everything and FEED ME”? Well, pull up a stool, my friends, because I’m about to hand you the keys to Snack Heaven with a recipe so stupidly simple, you’ll laugh out loud. We’re talking 2-Ingredient Pickle Chips – yes, just pickles and Parmesan – that transform into crispy, cheesy, utterly addictive little flavor bombs. No fancy equipment, no marathon prep, just pure salty-crunchy magic in 20 minutes flat. I first whipped these up during a frantic game night when my pretzel stash ran dry, and folks? They vanished faster than my Aunt Mabel’s famous pecan pie at a family reunion. Whether you’re a kitchen newbie or a seasoned spice slinger, this is your golden ticket to snack glory. So tie on that apron, crank up the oven, and let’s turn humble pickles into pure crispy gold!

The Pickle Panic That Started It All

2-Ingredient Pickle Chips

Print Recipe

Snack lovers, meet your new obsession! These 2-ingredient pickle chips are crispy, tangy, and loaded with cheesy flavor. Just pickles and Parmesan—that’s it! Great for dipping, munching, or satisfying those salty-crunchy cravings in minutes.

• Author: Wyatt Porter
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

1 (16 oz) jar hamburger dill pickle chips

8 oz shredded Parmesan cheese

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Pat pickles dry between paper towels to remove moisture.

Sprinkle half the cheese in a thin layer over the parchment.

Arrange pickle chips in a single layer over cheese.

Top with the remaining Parmesan.

Bake for 15 minutes or until golden and bubbly.

Cool for 10 minutes before breaking apart and serving.

Notes

 

Storage: Best fresh, but can refrigerate for 1 day and reheat in oven

Salty, crispy, and insanely snackable—these cheesy pickle chips are ready to steal the spotlight!

Nutrition

• Calories: 180 per serving
• Fat: 14g
• Carbohydrates: 1g
• Protein: 10g

Picture this: It’s last summer, my backyard’s packed with hungry cousins after a rowdy cornhole tournament, and I’ve got precisely 10 minutes before the snack table gets raided like a pirate ship. I’m rummaging through the fridge like a madman – chips? Gone. Nuts? History. All I’ve got left is a giant jar of dill pickles and a forgotten wedge of Parmesan. Cue the kitchen sweat! But then… lightbulb moment. I remembered seeing crispy cheese frico online and thought, “What if we gave pickles that golden hug?” I slapped ’em together, tossed ’em in the oven, and held my breath. When those bubbly, golden little coins emerged? The crowd went WILD. My cousin Dave tried to hoard the whole tray (nice try, buddy). That chaotic afternoon taught me something beautiful: sometimes the most legendary snacks aren’t fancy. They’re born from a little desperation, a lot of pickle juice on your shirt, and the glorious sound of a crowd crunching in unison. Pure, unfiltered kitchen joy.

Your Tiny But Mighty Ingredient Lineup

• 1 (16 oz) jar hamburger dill pickle chips – The tangy backbone! Go for thinly sliced chips (not spears!) and drain ’em well. Chef’s Tip: Hamburger-style cuts have the perfect thickness for maximum crisp. Swap with spicy garlic pickles if you want heat!
• 8 oz shredded Parmesan cheese – The crispy glue! Pre-shredded works great for convenience, but grating a block yourself (use the small holes!) gives a finer melt with fewer anti-caking additives. Can’t do dairy? Try finely shredded vegan Parmesan – it’ll crisp up surprisingly well!

Why these two? Pickles bring the tangy punch and moisture (which we control!), while Parmesan’s low moisture and high fat content create that lacy, golden crisp we crave. It’s science, y’all – delicious, crunchy science.

Let’s Build Some Crunch: Step-by-Step

1. Preheat & Prep: “Crank that oven to 400°F (200°C) and line a baking sheet with parchment paper. Trust me, skipping parchment means cheese cement on your pan! Chef Hack: Give the parchment a quick spritz of oil for extra non-stick insurance.”
2. Dry Those Pickles Like Your Snack Rep Depends On It: “Lay pickles flat between paper towels and press HARD. Squeeze out every drop of brine! Soggy pickles = sad, limp chips. Pro Move: Do this in batches – patience here makes them shatteringly crisp later.”
3. Cheese Layer #1 – The Foundation: “Sprinkle HALF the Parmesan in a thin, even layer on the parchment. Think ‘delicate snow blanket,’ not ‘cheese avalanche.’ Gaps are okay! Insight: Too thick here traps steam, making chewy spots.”
4. Pickle Placement: “Arrange pickle chips in a single layer over the cheese. Let ’em touch slightly – they shrink as they bake! Overcrowding is the enemy of crispiness.”
5. Cheese Layer #2 – The Golden Blanket: “Sprinkle the remaining Parmesan evenly over the pickles. Cover those green gems completely! Chef Whisper: A tiny pinch of garlic powder or smoked paprika on top here? *Chef’s kiss*.”
6. Bake to Golden Perfection: “Slide into the oven for 15-18 minutes. Watch for the cheese to turn deep golden brown and bubbly, NOT dark brown (burnt Parmesan = bitter tears). Hack: Rotate the pan halfway for even browning.”
7. The Crucial Cool Down: “Let chips cool COMPLETELY on the pan (10 mins minimum). They crisp up as they rest! Breaking them apart too soon = heartbreak. Truth Bomb: This is the hardest step. Resist!”

How to Serve These Salty Superstars

Pile these golden, crispy pickle chips high on a rustic board or straight onto a napkin – no fancy plating needed! They’re absolute rock stars solo, but dunking ’em cools the heat and adds creaminess. My go-tos? Cool ranch dip, spicy sriracha mayo, or tangy buttermilk ranch. Throw ’em in a bowl at game night, scatter over a burger, or (my personal fave) crush ’em onto a loaded baked potato. Just make sure your serving spot is within arm’s reach of your crew – these disappear faster than sunshine in December!

Shake It Up! Flavor Twists & Swaps

• Spicy Kick: Use spicy dill pickles or sprinkle cayenne/chili flakes with the cheese.
• Garlic Lover’s Dream: Toss dried garlic powder or granulated garlic with the Parmesan.
• Everything Bagel Vibes: Sprinkle everything bagel seasoning over the cheese before baking.
• Veggie Swap: Thinly sliced zucchini or green tomatoes patted SUPER dry work surprisingly well!
• Cheese Swap: Swap half the Parmesan for sharp cheddar or Pecorino Romano for a funkier bite.

Get playful! This recipe’s a blank canvas for your crunch cravings.

Wyatt’s Whispered Wisdom (and a Blunder!)

These pickle chips are my ultimate proof that kitchen magic often hides in simplicity. They’ve evolved from my “pickle panic” batch into my signature party trick – I’ve even mailed batches to my college kid (packed with ice packs, folks!). One hilarious fail? The time I used thick-cut pickles and didn’t dry them enough. They steamed instead of crisped, turning into what my nephew dubbed “soggy pickle pancakes.” Lesson learned: THIN pickles + BONE DRY = CRUNCH NIRVANA. Also, parchment paper is non-negotiable unless you enjoy chiseling cheese for an hour. Make a double batch. Seriously. Your future self (and your snack-thieving friends) will thank you.

Pickle Chip Pitfalls? Let’s Fix ‘Em!

Q: Why are my chips chewy/soggy instead of crispy?
A: The #1 culprit is moisture! You gotta pat those pickles bone-dry with paper towels. Also, ensure your oven is fully preheated, don’t overcrowd the pan, and let them cool COMPLETELY before breaking apart. Underbaking or using thick pickles can also lead to sogginess.

Q: Can I use fresh pickles (not jarred)?
A: Stick with jarred for now! Fresh pickles (like refrigerator pickles) often have higher water content. If you try them, slice paper-thin and press/dry aggressively for much longer. Jarred dill chips are tested and true.

Q: Can I use a different cheese?
A: Parmesan works best because it’s dry and melts into a crisp lace. Very finely shredded Pecorino Romano or Asiago *might* work. Avoid moist cheeses like cheddar or mozzarella alone – they’ll stay soft. For a twist, try blending half Parmesan with half sharp cheddar (finely shredded!).

Q: How do I store leftovers? Do they stay crispy?
A: They’re happiest fresh! If you must store, cool completely, place in a single layer in an airtight container separated by parchment, and refrigerate for max 1 day. Re-crisp in a 350°F oven for 5-8 minutes. They lose some magic but are still tasty!

Quick Nutrition Snapshot (Per Serving)

Servings: ~4 | Prep: 5 mins | Cook: 15 mins
Calories: ~180 | Carbs: ~1g | Protein: ~10g | Fat: ~14g
Note: Values are estimates. Sodium is high (thanks, pickles & cheese!) – enjoy as a treat!

Final Thoughts: From Fridge Raid to Snack Fame

Who knew a jar of pickles and a fistful of cheese could steal the whole dang show? These 2-Ingredient Pickle Chips are proof that the best kitchen wins often come from a little chaos and a whole lotta crunch. Whether you’re hosting game night, fueling a Netflix binge, or just need a salty fix stat, this recipe’s got your back. So next time your snack shelf’s looking bleak, don’t panic—grab those pickles, grate that cheese, and let the oven work its crispy magic. And hey, if your friends beg for the recipe? Just wink and say it’s a “family secret.” (We won’t tell.)