I’m sharing my Cheesy Pickle Chips because a simple, surprising technique turns ordinary pickles into a snack that will have people asking how you made it.
I never thought a jar of dill pickle chips could cause this much trouble in the kitchen, but here we are. I wanted crunchy, tangy slices and they got dunked in cheesy glory thanks to shredded sharp cheddar cheese, and honestly it turned into something wild.
This isn’t your basic Deep Fried Pickle Chips or simple game night snack, it’s proper Cheesy Pickle Chips that disappear faster than I can plate them. I burned a batch, tweaked a little, and now it’s messy, imperfect and totally addictive.
If you like bold, snacky stuff you gotta see what happens with this one.
Ingredients
- Crunchy, tangy, low in calories, gives the whole snack a bright sour zip
- Bind everything together, add protein and moisture, makes coating stick better
- Zero carbs, crunchy crust, big pork flavor, great for keto folks
- Salty umami punch, adds crispiness when fried, small protein boost
- Melty cheesiness, richer flavor, helps make these extra indulgent and comforting
- Light nutty binder, lowers carbs and keeps coating from falling off
- Neutral high smoke point oil, fries crisply without burning flavors
- Bright herbal finish, mild cucumber notes, sprinkle for freshness and looks
Ingredient Quantities
- 24 oz jar dill pickle chips (about 680 g)
- 2 large eggs
- 1 cup crushed pork rinds (about 30-40 g)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese (for max cheesiness)
- 1/4 cup almond flour (optional, helps bind)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 to 1 cup avocado oil or other neutral oil
- 1 tbsp chopped fresh dill (optional, for garnish)
How to Make this
1. Drain the 24 oz jar dill pickle chips and lay them out on paper towels; pat them VERY dry and if you can squeeze out a little extra brine with another towel, do it, otherwise the oil will spit.
2. In a shallow bowl or plate combine 1 cup crushed pork rinds, 1/2 cup grated Parmesan, 1/2 cup shredded sharp cheddar, 1/4 cup almond flour (if using), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper; mix well and break up any clumps.
3. Crack 2 large eggs into another shallow bowl and whisk until smooth, season with a pinch of salt if you like.
4. Working one chip at a time, dip a pickle into the egg, let excess drip off, then press firmly into the pork rind + cheese mixture so the crumbs really adhere; for a thicker crust dip again in egg and recoat. Dont rush the pressing or the coating will fall off in the oil.
5. Pour 1/2 to 1 cup avocado oil (or neutral oil) into a heavy skillet and heat over medium-high until shimmering and around 350 to 375 F; test the temp with one coated chip first to make sure it sizzles and doesnt burn.
6. Fry the chips in small batches, not touching, about 1 to 2 minutes per side or until deep golden brown and the cheese is melty; flip carefully with tongs or a slotted spoon.
7. Remove to a paper towel lined rack or plate to drain and lightly blot the top so they stay crispy, season with a tiny extra pinch of kosher salt if needed while hot.
8. If you need to keep batches warm while you finish frying, arrange them on a baking sheet in a 200 F oven so they stay crisp.
9. Sprinkle 1 tbsp chopped fresh dill over the finished chips for brightness, let them cool just a minute so you dont burn your mouth, and serve immediately.
Equipment Needed
1. Heavy skillet (cast iron or heavy-bottomed fry pan) for frying the chips
2. Tongs or a slotted spoon to flip and lift without breaking the crust
3. Two shallow bowls or plates — one for whisked eggs, one for the pork rind + cheese mix
4. Whisk or fork to beat the eggs smooth
5. Instant-read or candy thermometer to get the oil around 350 to 375 F
6. Measuring cups and spoons for the dry mix and seasonings
7. Paper towels and a plate or wire rack to pat dry the pickles and drain the fried chips
8. Baking sheet (with a wire rack if you have one) and an oven set to 200 F to keep batches warm
FAQ
Crispy Cheesy Dill Pickle Chips Recipe Substitutions and Variations
- Crushed pork rinds: use 1 cup panko or crushed cornflakes for the same crunch but more carbs, or 1 cup ground almonds for a low carb swap
- Grated Parmesan: swap equal parts Pecorino Romano or Asiago for similar salty, nutty flavor, or 1/4 cup nutritional yeast for a dairy free option
- Almond flour: if not low carb use 1/4 cup all purpose flour, or use 2 to 3 tbsp coconut flour instead since it soaks more so use less
- Avocado oil: use canola, vegetable or peanut oil in the same amount; for less oil try air frying or baking at 400 F until crisp
Pro Tips
1) Pat the pickles dry then chill them for a few minutes in the fridge so they firm up. Wet pickles make oil spit and the coating slide off, so do not skip this.
2) Press the crumbs onto each chip like you mean it, then let the coated chips sit on a wire rack for 5 to 10 minutes before frying so the crust firms up. If you rush them the coating will slough off in the pan.
3) Use a thermometer and keep the oil steady, plus fry in very small batches. Too low and they soak oil, too hot and the cheese burns fast. Also, when you add each batch, adjust heat right away so the temp recovers.
4) Keep finished chips on a rack in a warm oven or give them a quick reheat in a toaster oven to re-crisp if they soften. Blotting the tops gently with a paper towel right after draining helps them stay crisp longer.
Crispy Cheesy Dill Pickle Chips Recipe
I’m sharing my Cheesy Pickle Chips because a simple, surprising technique turns ordinary pickles into a snack that will have people asking how you made it.
4
servings
618
kcal
Equipment: 1. Heavy skillet (cast iron or heavy-bottomed fry pan) for frying the chips
2. Tongs or a slotted spoon to flip and lift without breaking the crust
3. Two shallow bowls or plates — one for whisked eggs, one for the pork rind + cheese mix
4. Whisk or fork to beat the eggs smooth
5. Instant-read or candy thermometer to get the oil around 350 to 375 F
6. Measuring cups and spoons for the dry mix and seasonings
7. Paper towels and a plate or wire rack to pat dry the pickles and drain the fried chips
8. Baking sheet (with a wire rack if you have one) and an oven set to 200 F to keep batches warm
Ingredients
24 oz jar dill pickle chips (about 680 g)
2 large eggs
1 cup crushed pork rinds (about 30-40 g)
1/2 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar cheese (for max cheesiness)
1/4 cup almond flour (optional, helps bind)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 to 1 cup avocado oil or other neutral oil
1 tbsp chopped fresh dill (optional, for garnish)
Directions
- Drain the 24 oz jar dill pickle chips and lay them out on paper towels; pat them VERY dry and if you can squeeze out a little extra brine with another towel, do it, otherwise the oil will spit.
- In a shallow bowl or plate combine 1 cup crushed pork rinds, 1/2 cup grated Parmesan, 1/2 cup shredded sharp cheddar, 1/4 cup almond flour (if using), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper; mix well and break up any clumps.
- Crack 2 large eggs into another shallow bowl and whisk until smooth, season with a pinch of salt if you like.
- Working one chip at a time, dip a pickle into the egg, let excess drip off, then press firmly into the pork rind + cheese mixture so the crumbs really adhere; for a thicker crust dip again in egg and recoat. Dont rush the pressing or the coating will fall off in the oil.
- Pour 1/2 to 1 cup avocado oil (or neutral oil) into a heavy skillet and heat over medium-high until shimmering and around 350 to 375 F; test the temp with one coated chip first to make sure it sizzles and doesnt burn.
- Fry the chips in small batches, not touching, about 1 to 2 minutes per side or until deep golden brown and the cheese is melty; flip carefully with tongs or a slotted spoon.
- Remove to a paper towel lined rack or plate to drain and lightly blot the top so they stay crispy, season with a tiny extra pinch of kosher salt if needed while hot.
- If you need to keep batches warm while you finish frying, arrange them on a baking sheet in a 200 F oven so they stay crisp.
- Sprinkle 1 tbsp chopped fresh dill over the finished chips for brightness, let them cool just a minute so you dont burn your mouth, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 278g
- Total number of serves: 4
- Calories: 618kcal
- Fat: 62g
- Saturated Fat: 13g
- Trans Fat: 0.3g
- Polyunsaturated: 6g
- Monounsaturated: 30g
- Cholesterol: 123mg
- Sodium: 2636mg
- Potassium: 294mg
- Carbohydrates: 7.8g
- Fiber: 1.3g
- Sugar: 1.3g
- Protein: 18.5g
- Vitamin A: 625IU
- Vitamin C: 0.8mg
- Calcium: 270mg
- Iron: 0.6mg
