Cheese fried pickles perfectly combine tangy dill pickle chips with melted, golden cheese baked in the oven or cooked in the air fryer for an irresistible treat.

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Holly’s Recipe Highlights

Flavor: Tangy dill pickle slices paired with sharp, crispy melted cheese create a savory and bold snack.
Prep Note: Pat pickle slices dry to avoid sogginess and help the cheese make a crispy crust.
Swaps: Try different cheeses like mozzarella, gouda, or stuffed cheese blends for variety.
Yield: About 20 cheese pickle chips per batch, perfect for snacking or sharing.

ingredients with labels to make cheese pickle chips including shredded cheese and pickles

2 Easy Ingredients

Pickles: Buy any brand of hamburger dill pickles (pickles sliced into rounds) for this recipe. Pat both sides of the pickles dry before covering with cheese and baking. You can also make your own slices from whole dill pickles.
Cheese: Shredded parmesan and cheddar cheese are the best options. They melt well and harden to a crisp when cool. For best results, shred from a block and avoid the packaged pre-shredded version, which contains anti-caking ingredients that can interfere with melting.

pickle slices on paper towels to make cheese pickle chips

shredded cheese on a baking sheet to make cheese pickle chips

Delish Dip to Try

Serve with ranch, sour cream, or blue cheese dip for a deep, flavorful creamy finish. For a double dose of dill, try my creamy pickle dip.

Leftovers

Serve these immediately. They don’t freeze or keep well, so best to make fresh every time.

More Pickle Snackables

Did you make these Cheese Pickle Chips? Leave a comment and rating below.

cropped two ingredient cheese pickle chips

2-Ingredient Fried Pickles

Pickle slices are patted dry, smothered in cheese, and baked to a savory crisp.

Rate Print

Prep Time 5

Cook Time 16

Total Time 26

Servings 4

Ingredients

▢ 20 dill pickle chips patted dry
▢ 1 ⅓ cup shredded Parmesan cheese or sharp cheddar

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Pat pickle chips dry with paper towels.
Sprinkle 1 cup of the shredded cheese on the prepared baking sheet. Top with the pickle chips and sprinkle with the remaining cheese.
Bake for 16-18 minutes or until edges are golden and crispy.
Cool for 5 minutes before removing from the sheet.

Notes

This recipe doesn’t store well, serve immediately.

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

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