Crispy Cottage Cheese Chips (Printable Version)

A crunchy, savory baked snack rich in protein, featuring cottage cheese and flavorful seasonings.

# What You Need:

→ Dairy

01 - 2 cups cottage cheese, full-fat or low-fat, small curd preferred

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/4 teaspoon smoked paprika (optional)
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon salt

→ Optional Toppings

07 - 1 tablespoon finely chopped chives
08 - 1 tablespoon grated Parmesan cheese

# How To Make:

01 - Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper or a silicone mat.
02 - Place cottage cheese in a fine-mesh sieve and press gently to remove excess moisture. Pat dry with paper towels to ensure crispiness.
03 - In a mixing bowl, blend the drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until fully incorporated.
04 - Spoon tablespoon-sized amounts onto the prepared baking sheet, spacing about 2 inches apart. Flatten each mound gently into circles approximately 2 to 2.5 inches in diameter.
05 - Sprinkle the formed mounds with chopped chives or grated Parmesan cheese if desired.
06 - Bake for 30 to 35 minutes until edges are golden brown and chips are crisp.
07 - Allow chips to cool completely on the baking sheet, during which time they will become crispier.
08 - Carefully lift chips from the parchment and serve immediately, or store in an airtight container for up to two days.

# Expert Tips:

01 -
  • They taste like a guilty pleasure snack but pack 14 grams of protein per serving—no apologies needed.
  • The whole thing takes less than an hour from start to finish, and most of that is just oven time.
  • If you're gluten-free or trying to cut carbs, these slot in perfectly without feeling like you're compromising.
02 -
  • Don't skip the draining step—wet cottage cheese will steam instead of crisp, and you'll end up with something that tastes right but has the texture of a baked curd rather than a chip.
  • Every oven runs hot or cool differently, so watch them after 25 minutes to see how they're browning and adjust accordingly.
03 -
  • Use a silicone baking mat instead of parchment paper if you have one—the chips lift off even more easily and the bottoms brown beautifully.
  • If you want extra crunch, bake them a few minutes longer, but stay close because the difference between golden and burnt is about 3 minutes.
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