These low carb 2-ingredient bacon pickle bites are the kind of snack you make “for the family” and then quietly stash a few in the back of the fridge for yourself. My Aunt Sue used to do exactly that—she always had a hidden container of these salty, crispy little bites that somehow disappeared before game day even started. With just smoky bacon and crunchy dill pickles, they come out tasting like something you’d order from a bar menu, but they’re ridiculously easy and perfect for busy weeknights, parties, or a quick high-protein snack.
Serve these bacon pickle bites hot off the pan on a simple white plate so the crispy, dark brown bacon and pale green pickle centers really pop. They’re great with ranch, spicy mayo, or a sugar-free barbecue sauce for dipping. Pair with a simple green salad, celery sticks, or a veggie tray to round things out while keeping it low carb. They also work as a fun topping for bunless burgers or chopped over a big salad for extra crunch and smoky flavor.
Low Carb Bacon Pickle BitesServings: 4
Ingredients
8 slices thick-cut bacon
16 dill pickle spears (or 16 small dill pickle halves, well drained and patted dry)
Directions
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup, then place a wire rack on top if you have one. This helps the bacon get extra crispy.
Thoroughly dry the pickle spears with paper towels. The drier they are, the better the bacon will crisp instead of steam. If your spears are very thick, slice them in half lengthwise so they’re closer to finger-size.
Cut each slice of bacon in half crosswise so you have 16 shorter pieces. You want each piece long enough to wrap snugly around one pickle spear.
Wrap one piece of bacon tightly around each pickle spear, starting at one end and spiraling to the other so the pickle is mostly covered. Place each wrapped pickle seam-side down on the prepared rack or baking sheet. Make sure they’re not touching so the bacon can crisp on all sides.
Bake for 18–25 minutes, or until the bacon is deep golden brown with crispy, dark edges and the fat is mostly rendered. Thinner bacon may cook faster; thicker bacon may need a few extra minutes. Rotate the pan halfway through baking for even browning.
Use tongs to transfer the bacon pickle bites to a clean plate lined with paper towels. Let them rest for 3–5 minutes; this helps them firm up and the bacon finish crisping while the centers stay juicy.
Move the bites to a serving plate and serve warm. If you want to channel Aunt Sue and keep a stash for yourself, let them cool completely, then refrigerate in an airtight container and reheat in the oven or air fryer until hot and crisp again.
Variations & Tips
For extra heat, wrap a small pickled jalapeño slice under the bacon with the pickle spear or use spicy dill pickles. If you prefer a sweeter contrast (and don’t mind a few more carbs), choose bread-and-butter pickles instead of dill. To make these in an air fryer, arrange the wrapped pickles in a single layer in the basket and cook at 380°F (193°C) for 10–15 minutes, checking often toward the end so the bacon doesn’t burn. You can also cut the wrapped pickles into bite-size pieces with kitchen scissors after cooking for a more appetizer-style look. Food safety tips: Always start with fully cooked, ready-to-eat pickles from a sealed jar, and keep them refrigerated until you’re ready to wrap. Handle raw bacon with clean hands, and wash your hands, knives, and cutting boards thoroughly after contact. Make sure the bacon is cooked until the fat is rendered and the meat is no longer soft or rubbery—undercooked bacon can carry bacteria and parasites. Store leftovers in the refrigerator within 2 hours of cooking in a covered container, and reheat to a hot, steaming temperature before eating.
