My coworker brought these to every potluck and they were always the first thing gone. Just 2 ingredients. A crispy, salty snack that tastes better than potato chips.

These low carb 2-ingredient pickle crisps are the kind of potluck snack that disappears before you’ve even set down the serving tray. They’re essentially a baked cheese crisp with a tangy dill pickle slice nestled in the center, giving you all the salty crunch of a potato chip without the carbs. This style of cheese crisp has roots in simple Midwestern snacking—think baked cheddar frico meets bar-pickle platter. They’re easy, inexpensive, and rely entirely on the alchemy of cheese and pickles in a hot oven.

Serve these pickle crisps piled on a platter while they’re still warm and extra crunchy. They pair well with an herby ranch or blue cheese dip, a simple sour cream and chive sauce, or even plain yellow mustard for a bit of nostalgia. At a potluck, they sit nicely next to veggie trays, cured meats, and deviled eggs. For something more substantial, offer them alongside bunless burgers, grilled sausages, or a big chopped salad—they stand in for chips wherever you’d usually want a salty, dippable crunch.

Servings: 6

2 cups (about 8 oz) shredded cheddar or Colby Jack cheese

Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil, then lightly mist or rub it with a thin film of oil to help the crisps release easily.

Blot the dill pickle chips very well with paper towels until they feel mostly dry on the surface. Excess moisture is the main reason crisps don’t get fully crunchy.

On the foil-lined baking sheet, place small mounds of shredded cheese, using about 1 heaping tablespoon per mound. Space them at least 2 inches apart; the cheese will spread as it melts.

Gently flatten each mound of cheese into a loose circle about 2 inches wide, keeping the center slightly thicker than the edges. This encourages those lacy, crispy edges with a chewy center around the pickle.

Press one dried dill pickle chip into the center of each cheese circle, nestling it down so it makes good contact with the cheese but isn’t completely buried.

Bake on the middle rack for 10–14 minutes, or until the cheese is fully melted, bubbling, and the edges are a deep golden brown. Watch closely toward the end; you want browned, lacy edges without tipping into burnt.

Remove the tray from the oven and let the pickle crisps cool on the foil for at least 5–7 minutes. They will firm up and become crisp as they cool; don’t try to move them too soon or they may tear.

Once set and crisp, gently peel each pickle crisp off the foil using a thin spatula. Transfer to a serving plate. Serve warm or at room temperature; they’re best the day they’re made but stay tasty for several hours at a potluck.

For a sharper flavor, use aged cheddar; for a milder, more melty result, try Colby Jack or a low-moisture mozzarella. You can also mix cheeses, such as half cheddar and half Parmesan, for extra nuttiness and crunch. If your pickles are very briny, slice them a bit thinner and dry them even more thoroughly to avoid sogginess. To add a little heat while still keeping it 2 ingredients, choose spicy dill pickle chips or a pepper jack cheese. If you’d like a slightly thicker, more substantial bite, simply use 1 1/2 tablespoons of cheese per crisp and extend the bake time by a minute or two. These crisps are naturally low carb and gluten free, but if you need to prep ahead, bake them fully, cool completely, and store in a single layer in an airtight container for up to one day; re-crisp briefly in a low oven (300°F/150°C) for a few minutes before serving.