Ingredients:

  • 225g (8 oz) Sharp White Cheddar Cheese, freshly shredded
  • 24 thin Dill Pickle Slices, patted dry
  • 0.5 tsp Dried Dill Weed
  • 0.25 tsp Garlic Powder
  • 0.25 tsp Smoked Paprika
  • 1 pinch Cayenne Pepper

Instructions:

  1. Lay pickle slices in a single layer on a double thickness of paper towels. Top with another paper towel and press firmly. Let sit for 5 minutes to ensure maximum moisture removal.
  2. Preheat your oven to 350°F (180°C) and line a large rimmed baking sheet with a silicone baking mat or high-quality parchment paper.
  3. Create 24 small mounds of shredded cheddar cheese, approximately 1 tablespoon each, spaced 2 inches apart on the prepared baking sheet.
  4. Evenly sprinkle the dried dill weed, garlic powder, smoked paprika, and cayenne pepper over each cheese mound.
  5. Place one dry pickle slice firmly into the center of each cheese pile, pressing down slightly.
  6. Slide the tray into the center rack of the oven. Bake for approximately 10-12 minutes until the edges are mahogany-colored and the cheese has formed a lacy, crisp skirt.
  7. Remove from the oven and let the crisps cool on the baking sheet for 3-5 minutes to allow them to fully harden before serving.