Ingredients

  • 2 cups shredded cheese (Mozzarella and Cheddar blend recommended)
  • 24-36 dill pickle chips, patted dry
  • 1 tbsp Rave BBQ Rubs Lasagna Love
  • Non-stick spray for the muffin tin

Directions

  1. Preheat the Smoker

    • Preheat your smoker to 375°F.

  2. Prepare the Pickle Chips

    • Pat the dill pickle chips dry with paper towels to remove excess moisture. This helps the cheese adhere and crisp up nicely.

  3. Assemble in the Muffin Tin

    • Spray a 12-cup muffin tin with non-stick spray.
    • Place a generous pinch of shredded cheese in the bottom of each muffin cup.
    • Top each cheese layer with two to three dill pickle chips.
    • Sprinkle a small amount of Rave BBQ Rubs Lasagna Love on top of the pickles for added flavor.
    • Add another layer of shredded cheese over the pickles to cover them.

  4. Smoke the Pickle Chips

    • Place the muffin tin in the smoker and smoke at 375°F for about 15-20 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.

  5. Optional Extra Crisp

    • For extra crispiness, transfer the cheese-covered pickle chips to an air fryer at 400°F for an additional 3-5 minutes.

  6. Serve

    • Carefully remove the crispy cheesy pickle chips from the muffin tin. Serve immediately with ranch, Tangy Alabama White Sauce, or your favorite dipping sauce.

These smoked, crispy pickle chips are a deliciously tangy, cheesy treat with a hint of Italian flavor from Lasagna Love. Enjoy as a snack, appetizer, or side!