Are you bored with the same snacks and appetizers? Make Pickle Chips with Cheese and Bacon. Think of it as a nacho twist. Your taste buds are gonna wake up with this tangy and salty snack that sounds weird.
Don’t lie, you know the thought of this snack is a little……odd. It’s ok I get it and am not offended.
When I first told my wife I was making these, her response was “that sounds weird”. My reply was “you like everything on them, just try them.”
After I made them, her reaction was, “WOW, those are really good!”
What are Pickle Chips with Cheese and Bacon
These Pickle Chips are not those tasty batter coated dill pickle chips that you get at your local bar or pub. They are salt and vinegar potato chips that are taken to a new level of deliciousness.
The chips are covered with shredded cheese and bacon then popped under the broiler until everything is melted and the chips begin to brown. Once the cheese is melted and they come out of the oven, they are topped with chopped dill pickles and diced tomatoes.
Pickle Chips Tips
Making Pickle Chips is like making nachos. You want crispy chips, melted cheese, and cool toppings. Here are tips for great results
Ingredient Amounts Are By Taste – I’ve included ingredient amounts but adjust them as needed. You’re adding toppings to chips so let’s be honest, there isn’t much need to measure.
Salt and Vinegar Chips – Use your favorite brand of Salt and Vinegar Chips that are gluten free like Kettle Brand.
The Cheese – Use any blend of cheese you like. I find that when using pre-shredded cheese, finely shredded works best for even melting.
The Pickles – I use small gherkin dill pickles but any chopped dill pickles will work. I suggest that if you’re using large dills or pickle spears, remove the seeds. The seeded area of the pickle contains a lot of liquid and you don’t want soggy chips.
Use The Chip Crumbs – Don’t cry over broken chips. Spread them on the tray too. The cheese will stick them back together!
Dip the Chips – Sour Cream or Ranch Dressing is tasty if you need dipper.
Are you ready to try this salty, tangy new treat? If you are, the recipe is below!
Others Gluten Free Snacks
Here are some other gluten free snacks for your next game or movie night.
Air Fryer Potato Skins – Potato Skins are easy to make at home and the air fryer makes them super crispy.
Gluten Free Ranch Pretzels – Gluten Free Pretzels are tasty in their own right so why not add a level of flavor with this easy ranch version.
Chunky Guacamole – I’ll take chunky over smooth guacamole any day of the week.
Restaurant Style Salsa – This Homemade Salsa is easy to make since all the ingredients get tossed into the food processor. It easily adapts to what you like for heat and taste and keeps for a week or so in the fridge.
Roasted Salsa Verde – If you’re in a salsa rut try this tangy roasted salsa verde for a change.
Pickle Chips with Cheese and Bacon
Ingredients
- 4 cups Salt and Vinegar Potato Chips
- 2 Slices of Bacon, finely chopped or ¼ cup real bacon bits or pieces
- 2 Green Onions, green and white parts, sliced.
- 2 Cups Finely Shredded Cheese of choice, such as a cheddar blend.
- ½ Cup Diced Dill Pickles, about 5 or 6 small gherkins
- 1 Small Tomato, diced
Instructions
- Preheat the oven to broil.
- Line a baking sheet with parchment paper or foil.
- Place the chips on the baking sheet.
- Top with cheese, crumbled bacon, and green onions.
- Broil for 3-5 minutes until the cheese is melted.
- Top the chips with chopped pickles and diced tomatoes.
- Serve with ranch dressing or sour cream, if desired.
Notes
- Ingredient Amounts Are By Taste – I’ve included ingredient amounts but adjust them as needed. You’re adding toppings to chips so let’s be honest, there isn’t much need to measure.
- Salt and Vinegar Chips – Use your favorite brand of Salt and Vinegar Chips that are gluten free.
- The Cheese – Use any blend of cheese you like. I find that when using pre-shredded cheese, finely shredded works best for even melting.
- The Pickles – I use small gherkin dill pickles but any chopped dill pickles will work. I suggest that if you’re using large dills or pickle spears, remove the seeds. The seeded area of the pickle contains a lot of liquid and you don’t want soggy chips.
- Use The Chip Crumbs – Don’t cry over broken chips. Spread them on the tray too. The cheese will stick them back together!
- Dip the Chips – Sour Cream or Ranch Dressing is tasty if you need dipper.
