Cottage Cheese Chips (Print View)
Crispy baked cottage cheese chips—high-protein, low-carb, and seasoned to savory perfection in under an hour.
# What You Need:
→ Dairy
01 - 14 oz (about 2 cups) small-curd cottage cheese, well-drained
→ Seasonings
02 - 1/2 tsp garlic powder
03 - 1/2 tsp onion powder
04 - 1/2 tsp smoked paprika (optional)
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Optional Toppings
07 - 2 tbsp grated Parmesan (optional)
08 - 1 tbsp chopped chives (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly coat with non-stick spray.
02 - Spread the cottage cheese onto a clean kitchen towel or cheesecloth and gently squeeze out as much moisture as possible.
03 - In a mixing bowl, combine the drained cottage cheese, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Mix thoroughly until evenly incorporated.
04 - Using a teaspoon, drop small mounds of the seasoned cottage cheese onto the prepared baking sheet, spacing them at least 1.5 inches apart. Flatten each mound into a thin, even round.
05 - Sprinkle grated Parmesan or chopped chives over the formed chips if desired.
06 - Bake for 30–35 minutes, or until the chips are golden brown and crisp around the edges. Monitor closely during the last few minutes to prevent burning.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula before serving.
# Expert Hints:
01 -
- Three ingredients you probably already have are sitting in your fridge right now waiting to become something addictive.
- Each chip delivers nine grams of protein for barely any carbs, which makes afternoon snacking feel genuinely satisfying instead of regretful.
02 -
- Under-drained cottage cheese is the single reason your chips turn soft and gummy instead of shatteringly crisp, so do not shortcut the squeezing step.
- The chips continue crisping as they cool, so do not judge the texture while they are still warm or you will think you failed when you actually succeeded.
03 -
- Flatten the mounds as thin as you can manage because the thinnest chips become the crispiest ones, and thick centers stay chewy no matter how long you bake.
- Let the baking sheet cool completely between batches if you are making multiple rounds, because a warm pan melts the next batch before it can set properly.