Ingredients
- 5 oz tub grated parmesan only use the pre-grated or pre-shredded tubs of cheese. Do not shred yourself as it will be too gooey, messy and wont crisp up easily.
- 8 strips cooked bacon, crumbled
- 24 dill pickle slices
- cajun seasoning for sprinkling
Cherry Pepper Ranch
- 1 cup mayonnaise
- 1/3 cup buttermilk
- 1/3 cup finely minced cherry peppers
- 2-3 tablespoons cherry pepper juice
- 2 tablespoons powdered ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
Cherry Pepper Ranch
- Whisk all ingredients together in a small bowl until smooth. Taste and adjust if needed. Cover and refrigerate until ready to use.
Bacon Parmesan Pickle Chips
- Turn a flat top griddle to low heat (or use a large skillet on the stove). Use a spoon to add grated parmesan in 2" circular piles.
- Sprinkle on the bacon crumbles, and add a pickle into the center, pressing it down into the cheese. Add a light dusting of cajun seasoning on top.
- Allow to cook until the underside is golden brown, about 4-5 minutes. Use a spatula to scrape up each parmesan crisp and set them on a plate. They will set firm as they cool. Serve with cherry pepper ranch on the side for dipping
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