Pickle Chips with Cheese and Bacon
Pickle Chips with Cheese and Bacon are the salty snack you weren’t expecting. Yes, they sound odd but taste amazing. You're know you wanna try them.
Servings: 4
Cost: 3.00
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
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.
- 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.