Step 1

Preheat your oven to 350 degrees F.

Step 2

Drain your dill pickle chips and pat them dry. Set aside.

Step 3

Using a mini muffin pan, sprinkle about 1 tablespoon of shredded cheese in each tin.

Step 4

Next, add a dill pickle chip to each tin on top of the shredded cheese.

Step 5

Sprinkle dry Ranch seasoning evenly over each pickle. Then lightly top each tin with about ½ teaspoon more or shredded cheese.

Step 6

Bake for about 6 minutes or until the cheese begins to brown and bubble. Remove the pan from the oven and allow the chips to cool for a bit, then place each of them on a paper towel to crisp up as they cool.

Step 7

Serve plain or with your favorite dip!