Cheesy Pickle Chips
Satisfy salty, crunchy cravings with these GLP-1 friendly cheesy pickle chips—an ultra-savory, low-carb snack engineered for maximum crunch with zero guilt. Slices of tangy dill pickle are baked over golden, lacy nests of reduced-fat mozzarella and sharp Parmesan cheese, seasoned with garlic, dill, and smoked paprika for a warm, chip-like bite.
Combining mozzarella and Parmesan cheese delivers a high-density, protein-rich fat base that slows gastric pacing and suppresses appetite cues effectively. Replacing traditional high-glycemic potato chips or flour-based crackers with real dill pickles completely eliminates fast-acting starches, keeping blood sugar perfectly flat. It’s an effortless, oven-baked snack that satisfies salty cravings while supporting your metabolic health goals.
Estimated Nutrition
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Calories: ~170 kcal
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Protein: 14g
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Net Carbohydrates: 2g
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Dietary Fiber: 0.5g
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Total Fat: 11g
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Saturated Fat: 6g
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Sodium: ~620mg
Ingredients
- 1 Cup Shredded Reduced-fat Mozzarella Cheese
- ½ Cup Finely Shredded Parmesan Cheese
- 12–14 Dill Pickle Slices, patted very dry
- ¼ tsp. Garlic Powder
- ¼ tsp. Dried Dill
- ¼ tsp. Smoked Paprika
- Black Pepper, to taste
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Line a baking sheet with parchment paper.
Step 3
Pat pickle slices very dry with paper towels. This is important for getting the cheese crispy.
Step 4
Combine mozzarella, Parmesan, garlic powder, dill, smoked paprika, and black pepper in a bowl.
Step 5
Place small mounds of the cheese mixture on the baking sheet, leaving space between each mound.
Step 6
Place one pickle slice in the center of each cheese mound.
Step 7
Bake for 10–12 minutes, until the edges are golden and crispy.
Step 8
Remove from the oven and allow to cool for 3–5 minutes. The cheese will continue to crisp as it cools.
Meal Prep Tip
Store leftovers in an airtight container in the refrigerator and re-crisp briefly in an air fryer or oven.
