Ingredients
Eighteen chips
- 1 1/2 cups finely shredded sharp cheddar 170 g
- 18 thin dill pickle chips 90 g drained, patted thoroughly dry on both sides
- 1/4 teaspoon paprika about 0.6 g
Equipment
- 2 rimmed baking sheets
- Parchment paper
- Clean kitchen towel or paper towels
- Thin spatula
- Wire rack
Instructions
Dry, bake and cool
- Heat the oven to 375°F (190°C). Line two rimmed baking sheets with parchment. Drain the pickle chips and blot both sides thoroughly; choose thin, evenly cut slices.
- Divide the cheddar into 18 equal small mounds, about 9–10 g each, leaving at least 2 inches between their edges. Flatten each into an even round about 2 inches wide. Place one dry pickle slice in each center and sprinkle lightly with the measured paprika.
- Bake one sheet at a time on the middle rack for about 10–14 minutes, until the cheddar has melted and the edges are golden. Check from 8 minutes onward and remove earlier if edges brown quickly. Repeat with the second sheet; total elapsed time is longer when baking in batches.
- Let the rounds cool on the baking sheet for about 3 minutes so they firm up. Lift gently with a thin spatula and transfer to a rack for another 2 minutes. Serve promptly in a single layer, three chips per portion.
Nutrition
Calories: 116kcalCarbohydrates: 1.4gProtein: 6.6gFat: 9.5gSaturated Fat: 5.4gCholesterol: 28mgSodium: 306mgPotassium: 41mgFiber: 0.2gSugar: 0.3gCalcium: 210mgIron: 0.1mg
Video
Notes
The 43-minute estimate allows two sequential oven batches, including preparation and cooling. Nutrition is estimated per three chips from USDA cheddar, dill pickle and paprika data, assuming all measured cheese is eaten. Brands vary, particularly in sodium. Dips are optional and excluded. Contains milk. Best texture is soon after cooling; refrigerate leftovers promptly, use within 3–4 days and expect softer edges.
Video demonstration by Dan-O’s Seasoning shows a related parchment-baked cheese-and-pickle method. It uses Parmesan, Asiago and ranch seasoning in one sheet at 400°F, then cuts the cooled sheet. This written recipe instead makes individual cheddar rounds with paprika at 375°F; follow its ingredients and timing.