Some recipes feel like they were made for passing around at the end of summer, when folks wander through the kitchen hungry and hoping to snitch a bite before supper. These little ham Sinclair crisps have that kind of old-fashioned charm, and it is easy to see why a 1964 recipe card would be worn soft at the corners from use. With just three ingredients and hardly any fuss, they bake into salty, cheesy, crackly morsels that fit right in with today’s low-carb tables while still tasting like something from a church social tray.
Serve these warm as an appetizer with toothpicks, or set them alongside deviled eggs, dill pickles, fresh tomato wedges, or a simple cucumber salad for a light lunch plate. They also go nicely with celery sticks, ranch dip, or a pot of vegetable soup if you want to round things out a bit. For gatherings, I like to pair them with iced tea, lemonade, or a crisp sparkling water with lemon.
Low Carb 3-Ingredient Ham Sinclair Crisps
Servings: About 24 crisps
Ingredients
24 thin slices deli ham, cut into small folded pieces or bite-size strips
1 cup finely shredded sharp cheddar cheese
24 whole dill pickle slices, well patted dry
Directions
1. Heat the oven to 400°F and line a baking sheet or muffin tin with parchment paper if needed for easy cleanup.
2. Place small mounds of cheddar cheese on the baking sheet, spacing them apart so each crisp has room to spread.
3. Top each cheese mound with a dill pickle slice and a folded piece of ham, pressing lightly so the ingredients stay together.
4. Bake for 8 to 10 minutes, or until the cheese is melted and deeply golden around the edges and the ham looks crisp.
5. Let the crisps cool for 2 to 3 minutes to firm up, then lift them off with a thin spatula and serve warm or at room temperature.
Variations & Tips
Dry the pickles well: A good pat with paper towels makes all the difference here. If the pickle slices are too wet, the crisps can steam instead of turning nicely lacy and crisp.
Choose the right ham: Thin deli ham works best because it crisps quickly and folds neatly into bite-size pieces. If your slices are large, just cut them down so each crisp stays easy to pick up and eat in one or two bites.
Try a sharper cheese: Extra-sharp cheddar gives these the most old-fashioned snack-tray flavor, but a good aged white cheddar works too. Pre-shredded cheese is convenient, though freshly shredded cheese often melts a little more evenly.
Make them in mini muffin cups: If you want a tidier, slightly cupped shape, bake the cheese, pickle, and ham in a mini muffin tin. The centers stay a bit more gathered, and they look mighty nice on a party platter.
Add a little bite: For folks who like a touch more zip, tuck in a small sliver of pickled jalapeño with the pickle slice. It is no longer the strict three-ingredient original, but it sure is tasty.