Bake the oven kettle fries with melted cheese, pickles, jalapeno, bacon and green onions, then bake until frothy and sprinkle with cheese sour cream dill sauce.
- smell: Bold, rich, smoky and delicious. The creamy dip adds a cool finish.
- Preparation Note: Make sure to drain excess liquid from the pickles and jalapeno to prevent the fries from getting moist.
- Swap: Swap the bacon for chopped cooked ham or skip the vegetarian version. If preferred, use ranch instead of yogurt sauce.
- Serve: Let heat out of the oven, tilt the sides or drizzle!
Ingredient tips for dill pickles corn flakes
- chip: If available, use a regular kettle or pickle fries. They provide a strong, crunchy foundation that holds well under melted toppings.
- cheese: The mozzarella and provolone mixture melts smoothly and adds a savory flavor. To get some extra spices, try adding jalapeno Havarti or pepper jack cheese.
- Herbs and seasonings: Dill and garlic powder add fresh flavor. Try a range of ranch seasonings to enhance the flavor!
- Toppings: Rich kimchi, spicy jalapeno and crispy bacon add a bold flavor while green onions keep fresh. Stick to the classic dill pickle to take a bite.
- Dipping sauce: This cool creamy sauce balances the bold flavor of cornflakes with the flavor between garlic, onion and pickle juice. Want something richer? Try my dill pickle dip.
How to Make Dill Pickle Corn Flakes
- Prepare dipping sauce: Mix the dipping ingredients and refrigerate (Full recipe below).
- gather: Mix cheese, dill and garlic powder. Top kettle pieces in a parchment lined pot with pickles, jalapeno, bacon, onion and cheese mixture.
- bake: Bake until the cheese melts and bubbles.
Drizzle with dipping sauce or set it aside.
Leftover dill pickle corn slices
Refrigerate leftover dill pickle cornflakes in an airtight container for up to 2 days. Reheat on a baking sheet in a 375°F oven for 5-7 minutes to make the chips crisp and melt the cheese, or pop them out for a minute under the broiler. For best results, provide extra toppings such as pickles or sauce after reheating.
More snacks and appetizers
Do you like these dill pickle cornflakes? Be sure to comment and rate it below!
Dill pickle corn slices
The dill pickle cornflakes are classic tasty and are made with kettle fries topped with melted cheese, bacon, onions and rich pickles.
Prevent the screen from becoming dark
-
Make a dip by mixing sour cream, mayonnaise, dill pickle juice, garlic powder, onion powder and chili powder, then cover and refrigerate.
-
Preheat the oven to 400°F and line the baking tray with parchment paper.
-
In a small bowl, mix the cheese, dried dill and garlic powder together. Set aside.
-
Spread the kettle pieces into a single layer on the baking tray.
-
Sprinkle half of the pickles, jalapeno and green onions with white. Top with cheese and bacon crumbled.
-
Bake for 6 to 8 minutes, or until the cheese melts and bubbles.
-
Remove from the oven and immediately sprinkle with remaining green onions and pickles.
-
Serve with sour cream dipping sauce or ranch.
To drizzle thinner sauce on top, add more dill pickle juice to the dip.
Calories: 315 | carbohydrate: 18g | protein: 8g | Fatty: twenty fourg | 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
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, snacks
gourmet food American©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
