These low carb 3-ingredient sausage preston crisps are the kind of old-fashioned appetizer that proves simple recipes stick around for a reason. Pulled from a well-loved church recipe box style of cooking, they come together with just a few pantry and fridge staples, bake up crisp and savory, and make an easy little bite for game day, holiday trays, or a quick family snack when you want something warm and satisfying without much fuss.
Serve these crisps warm on a platter with a simple veggie tray, dill pickles, or a little bowl of mustard or ranch for dipping. They also fit right in alongside a brunch spread with eggs and fruit, or as a hearty party nibble with a light salad to balance the richness.
Low Carb 3-Ingredient Sausage Preston Crisps
Servings: 8
Ingredients
1 pound bulk breakfast sausage
2 cups shredded sharp cheddar cheese
24 thin dill pickle slices, patted dry
Directions
1. Preheat the oven to 400°F and line a large baking sheet or two with parchment paper.
2. Brown the sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Cook until no pink remains, then drain well and let it cool slightly.
3. Place small mounds of shredded cheddar on the prepared baking sheet, spacing them apart and flattening each into a 2-inch circle.
4. Top each cheese circle with a small spoonful of cooked sausage and one dill pickle slice, pressing gently so the topping stays in place.
5. Bake for 7 to 10 minutes, until the cheese is melted, deeply golden around the edges, and crisp-looking.
6. Let the crisps cool on the pan for 3 to 5 minutes so they firm up, then transfer to a serving plate and serve warm.
Variations & Tips
For extra crisp edges: Pat the pickle slices very dry before assembling. Too much moisture can keep the cheese from getting that pretty lacy, crisp finish.
Milder family version: Use mild cheddar and a regular breakfast sausage if you are serving picky eaters or anyone who prefers less sharp flavor.
Spicier variation: Swap in hot breakfast sausage or add a pinch of red pepper flakes to the sausage while browning for a little extra kick.
Make-ahead tip: Brown the sausage a day ahead and keep it chilled. When it is time to bake, assembly goes quickly and makes these especially handy for parties and holiday snack trays.