Dill Pickle Nachos Crunch (Printable Format)
Crispy chips with dill pickles, melty cheese, and tangy dipping sauce for lively, flavorful snacking.
# Needed Ingredients:
→ Nachos
01 -
8 ounces kettle-cooked potato chips
02 -
1 1/4 cups shredded Italian cheese blend
03 -
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
04 -
1/4 teaspoon garlic powder
05 -
1 cup dill pickles, sliced and divided
06 -
1/4 cup pickled jalapeño slices
07 -
1/4 cup crispy chickpeas or savory topping of choice
08 -
2 green onions, sliced, whites and greens separated
→ Sour Cream Dipping Sauce
09 -
3/4 cup sour cream
10 -
3 tablespoons mayonnaise
11 -
1 tablespoon dill pickle juice, or to taste
12 -
1/2 teaspoon garlic powder
13 -
1/4 teaspoon onion powder
14 -
1/8 teaspoon cayenne pepper
# Preparation Steps:
01 -
In a bowl, whisk together sour cream, mayonnaise, dill pickle juice, garlic powder, onion powder, and cayenne pepper until thoroughly combined. Cover and refrigerate until service.
02 -
Preheat oven to 400°F and line a baking sheet with parchment paper.
03 -
In a small bowl, toss shredded Italian cheese blend with dill and garlic powder. Set aside.
04 -
Arrange kettle chips in a single layer on the prepared baking sheet. Top evenly with half the sliced dill pickles, pickled jalapeños, and the white parts of the green onions. Sprinkle cheese mixture and crispy chickpeas or chosen savory topping over chips.
05 -
Bake for 6 to 8 minutes, until cheese is melted and beginning to bubble.
06 -
Remove from oven and immediately scatter the reserved green onions and remaining dill pickle slices over the hot nachos.
07 -
Transfer nachos to a serving platter and accompany with prepared sour cream dipping sauce or ranch dressing.
# Supplementary Details:
01 -
To maintain chip crispness, serve nachos promptly after baking.