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.
- 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
Dill pickle nachos are a tasty twist on a classic, made with kettle chips topped with melted cheese, bacon, onion, and tangy pickles.
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Make the dipping sauce by combining sour cream, mayonnaise, dill pickle juice, garlic powder, onion powder, and cayenne powder, then cover and refrigerate.
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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In a small bowl, combine the cheese, dried dill and garlic powder. Set aside.
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Spread the kettle chips in a single layer on the baking sheet.
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Sprinkle with half of the pickles, the jalapenos, and the whites of the green onion. Top with the cheese and bacon bits.
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Bake for 6 to 8 minutes or until the cheese is melted and bubbly.
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Remove from the oven and immediately sprinkle with the remaining green onions and pickles.
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Serve with sour cream dipping sauce or ranch.
For a thinner sauce to drizzle overtop, add more dill pickle juice to the dipping sauce.
Calories: 315 | Carbohydrates: 18g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 599mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 1mg
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.
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