Ingredients
Scale
- 1 cup shredded cheddar cheese (or Monterrey Jack/Parmesan)
- 12–15 dill pickle slices (hamburger chips)
- 1/2 teaspoon garlic powder (optional)
- A pinch of dried dill (optional)
- Parchment paper (cut to fit your air fryer basket)
Instructions
- Preheat your air fryer to 400°F (200°C). Heating the unit beforehand ensures the cheese begins to crisp immediately upon contact, preventing it from spreading too thin.
- Place your pickle slices on a paper towel and pat them very dry. This is the most important step! If the pickles are too wet, the steam will make the cheese soggy instead of crispy.
- Place a piece of parchment paper in the air fryer basket. Create small mounds of shredded cheese (about 1 tablespoon each) on the paper, leaving at least an inch of space between them so they don’t fuse together.
- Place one dried pickle slice in the center of each cheese mound. If you like, sprinkle a tiny bit more cheese on top of the pickle and add a dash of garlic powder or dried dill for extra flavor.
- Cook the chips at 400°F (200°C) for 5 to 7 minutes. Keep a close eye on them during the last two minutes. You want the edges to be dark golden brown and the centers to be bubbly.
- Carefully remove the parchment paper with the chips from the air fryer. Let them sit for 2 to 3 minutes. The chips will be soft when they first come out, but they will harden and become crunchy as they cool.
- Cook Time: 12 minutes