Bacon Parmesan Pickle Chips
Bacon Parmesan Pickle Chips are the one of the best salty and savory appetizers! Little piles of parmesan are cooked on a flattop griddle or in a large skillet, topped with crumbled bacon and a dill pickle slice. It all melts together and the parmesan turns into crisps.
Servings: 25 pickle chips
Ingredients
- 5 oz tub grated parmesan only use the pre-grated or pre-shredded tubs of cheese. Do not shred yourself as it will be too gooey, messy and wont crisp up easily.
- 8 strips cooked bacon, crumbled
- 24 dill pickle slices
- cajun seasoning for sprinkling
Cherry Pepper Ranch
- 1 cup mayonnaise
- 1/3 cup buttermilk
- 1/3 cup finely minced cherry peppers
- 2-3 tablespoons cherry pepper juice
- 2 tablespoons powdered ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
Cherry Pepper Ranch
- Whisk all ingredients together in a small bowl until smooth. Taste and adjust if needed. Cover and refrigerate until ready to use.
Bacon Parmesan Pickle Chips
- Turn a flat top griddle to low heat (or use a large skillet on the stove). Use a spoon to add grated parmesan in 2" circular piles.
- Sprinkle on the bacon crumbles, and add a pickle into the center, pressing it down into the cheese. Add a light dusting of cajun seasoning on top.
- Allow to cook until the underside is golden brown, about 4-5 minutes. Use a spatula to scrape up each parmesan crisp and set them on a plate. They will set firm as they cool. Serve with cherry pepper ranch on the side for dipping
Notes
Be sure to use parmesan that comes already grated. If you grate it from a wedge, it will be too gooey and will end up with a mess on the skillet.
Shredded parmesan can be used instead of grated but they won't be as circular due to the stringy parmesan shreds.