Pickle Chip Nachos

Replace regular chips with Dill Daddy Pickle Chips on nachos. The tang cuts through the cheese perfectly.

DifficultyEasy

Prep10 min

Cook10 min

Total20 min

Servings4

Ingredients

1 bag tortilla chips (a sturdy, thicker brand)
1 jar Dill Daddy Pickle Chips, drained and patted dry
2 cups shredded sharp cheddar
1 cup shredded Monterey jack or mozzarella
1/2 cup pickled jalapeños, sliced
1/2 cup sour cream, for serving
1/2 cup salsa, for serving
4 green onions, thinly sliced
Fresh cilantro (optional)

Instructions

Preheat oven to 400°F. Line a sheet pan with parchment.
Spread tortilla chips in a single layer on the pan. Scatter half the cheese blend over them.
Distribute pickle chips evenly across the top, then jalapeños. Cover with remaining cheese.
Bake 7–9 minutes, until cheese is fully melted and starting to brown at the edges.
Remove from oven. Top with sliced green onions and cilantro. Serve immediately with sour cream and salsa on the side.

The move here is layering — pickle chips between layers of cheese, not on top. They stay a little crunchy in the middle, cheese locks everything together, and the brine means you barely need salsa.

Used in this recipe

Pickle Chips

$7.00+

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