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Oven-baked kettle chips are loaded with melted cheese, pickles, jalapeños, bacon, and green onions, then baked until bubbly and topped with a zesty sour cream sauce.
Holly’s Recipe Highlights
- Flavor: Bold, tangy, smoky, and savory flavors in every bite. The creamy dipping sauce adds a cool finish.
- Prep Note: Make sure to drain excess liquid from the pickles and jalapenos to keep the chips from getting soggy.
- Swaps: Swap bacon for chopped deli ham or skip it for a vegetarian version. Use ranch instead of the sour cream sauce if preferred.
- Serving: Serve hot from the oven with the dip on the side or drizzled on top!
Ingredient Tips for Dill Pickle Nachos
- Chips: Use plain kettle chips or pickle chips if they are available. They provide a sturdy, crunchy base that holds up well under melted toppings.
- Cheese: The blend of mozzarella and provolone melts smoothly and adds a rich, savory flavor. For some extra spice, try adding a jalapeno Havarti or a pepper jack cheese.
- Herbs and Seasonings: Dill and garlic powder add a fresh and savory flavor. Try a sprinkle of ranch seasoning for a flavor boost!
- Toppings: Tangy pickles, spicy jalapeños, and crispy bacon add bold flavor, while green onions keep things fresh. Stick with classic dill pickles for the best bite.
- Dipping Sauce: This cool, creamy sauce balances the bold flavors of the nachos with a hint of garlic, onion, and pickle juice. Want something richer? Try my dill pickle dip instead.
How to Make Dill Pickle Nachos
- Prepare the Dip: Mix up the dipping sauce ingredients and refrigerate (full recipe below).
- Assemble: Mix cheese, dill, and garlic powder. Layer kettle chips on a parchment-lined pan and top with pickles, jalapeños, bacon, onion, and the cheese mix.
- Bake: Bake until cheese is melty and bubbly.
Drizzle with dipping sauce or serve it on the side.
Leftover Dill Pickle Nachos
Refrigerate leftover dill pickle nachos for up to 2 days in an airtight container. Reheat on a baking sheet in a 375°F oven for 5–7 minutes to crisp up the chips and melt the cheese, or pop them under the broiler for a minute. For best results, serve extra toppings like pickles or sauce fresh after reheating.
More Snacks & Appetizers
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Dill Pickle Nachos
Equipment
Ingredients
- 8 ounces kettle chips
- 1 ¼ cups shredded Italian cheese blend
- 1 teaspoon dried dill or 1 tablespoon fresh dill weed
- ¼ teaspoon garlic powder
- 1 cup sliced dill pickles divided
- ¼ cup sliced pickled jalapeños
- ¼ cup bacon bits
- 2 green onions sliced, whites and greens divided
Sour Cream Dipping Sauce
- ¾ cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon dill pickle juice or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
Instructions
- Make the dipping sauce by combining sour cream, mayonnaise, dill pickle juice, garlic powder, onion powder, and cayenne powder, then cover and refrigerate.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, combine the cheese, dried dill and garlic powder. Set aside.
- Spread the kettle chips in a single layer on the baking sheet.
- Sprinkle with half of the pickles, the jalapenos, and the whites of the green onion. Top with the cheese and bacon bits.
- Bake for 6 to 8 minutes or until the cheese is melted and bubbly.
- Remove from the oven and immediately sprinkle with the remaining green onions and pickles.
- Serve with sour cream dipping sauce or ranch.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
