Chamoy Pickle Bites Snack (Print Version)

Crisp pickles, chamoy, and Tajín blend for a tangy, spicy, and sweet bite-sized treat with Mexican flair.

# Components:

→ Main

01 - 4 large dill pickles, whole
02 - 1/2 cup chamoy sauce
03 - 2 tablespoons Tajín or other chili-lime seasoning
04 - 16 corn chips (such as Takis, Flamin’ Hot Cheetos, or similar), crushed

→ Optional Fillings & Toppings

05 - 1/4 cup mango, peeled and cut into sticks
06 - 1/4 cup jicama, peeled and cut into sticks
07 - 1 tablespoon lime juice
08 - 1 tablespoon hot sauce (such as Valentina or Tapatío)

# Directions:

01 - Pat each pickle dry with paper towels. Using a sharp knife, slice each pickle lengthwise into halves.
02 - Using a spoon, carefully scoop a shallow trench in the center of each pickle half, ensuring not to cut through.
03 - Arrange mango or jicama sticks into the channels as desired.
04 - Evenly pour chamoy sauce over the filled pickle halves.
05 - Generously sprinkle Tajín or chili-lime seasoning onto each pickle.
06 - Top the pickles with crushed corn chips.
07 - Squeeze fresh lime juice and add hot sauce over the pickles, if desired.
08 - Slice each prepared pickle half into bite-size pieces and serve immediately.

# Expert Advice:

01 -
  • Easy to make with just a few ingredients all from the store shelf
  • Ready in under 10 minutes perfect for last-minute cravings
  • Big bold flavors sweet tangy spicy and crunchy
  • Customizable with your favorite hot chips or fruit add-ins
02 -
  • Naturally vegetarian and gluten free when you check your chip brands
  • Low in calories but huge in flavor
  • Easy to scale up for parties or meal prep
03 -
  • Let your pickles drain well and blot them dry so coatings stick
  • For more zing stir some extra Tajín into the crushed chips before topping
  • Try adding pineapple for a pop of sweet sunlight in every bite

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