Crispy Cottage Cheese Chips (Print Version)

Crispy cottage cheese chips baked with garlic, paprika, and herbs for a high-protein snack that's gluten-free.

# Ingredient List:

→ Dairy Base

01 - 2 cups cottage cheese, full fat or low fat

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon sea salt

→ Optional Enhancements

07 - 1 tablespoon grated Parmesan cheese
08 - 1 teaspoon dried herbs such as oregano, thyme, or rosemary

# Steps:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
02 - Place cottage cheese in a fine mesh sieve or cheesecloth. Press gently to remove excess moisture, ensuring better chip crispiness.
03 - Transfer drained cottage cheese to a food processor. Add garlic powder, onion powder, smoked paprika, black pepper, and sea salt. Include Parmesan and herbs if desired. Blend until mostly smooth while retaining slight texture.
04 - Scoop heaping teaspoons of mixture onto prepared baking sheet, spacing 1 inch apart. Flatten each dollop into thin rounds approximately 2 inches wide.
05 - Bake for 25 to 30 minutes until chips achieve golden brown color and crisp edges. Monitor during final minutes to prevent over-browning.
06 - Allow chips to cool completely on the baking sheet. Chips will continue crisping as they cool. Serve immediately or store in an airtight container, reheating briefly to recrisp if needed.

# Helpful Hints:

01 -
  • Each serving packs 12 grams of protein, so you can snack without the guilt or the crash.
  • They taste like fancy cheese crisps but cost a fraction of the price and take almost no effort.
  • You can season them any way you like, making them as mild or as bold as your mood demands.
  • They satisfy that deep need for crunch without leaving your fingers greasy or your stomach heavy.
02 -
  • If you skip draining the cottage cheese, your chips will end up chewy or rubbery instead of crisp, no matter how long you bake them.
  • Flatten the dollops as thin as you can without tearing them, thicker chips take forever to crisp and can stay soft in the middle.
  • Don't try to move the chips while they're still warm, they'll fall apart and you'll be left with crumbly bits instead of whole chips.
03 -
  • Use a silicone baking mat instead of parchment if you have one, the chips release more easily and brown more evenly.
  • If your cottage cheese is very wet or watery, let it drain in the fridge for an hour before you start to save yourself the frustration.
  • Make a double batch and freeze half the shaped, unbaked chips on a tray, then transfer them to a freezer bag and bake straight from frozen when a craving hits.
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