Crispy Cottage Cheese Chips (Printable View)

Crunchy baked cottage cheese chips seasoned with garlic, onion, and smoked paprika for a savory, high-protein snack.

# Needed Ingredients:

→ Dairy

01 - 2 cups full-fat or low-fat small-curd cottage cheese (approximately 16 ounces)

→ 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

# Directions:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place cottage cheese in a fine-mesh sieve and press gently to remove excess liquid. Pat dry with paper towels for enhanced crispiness.
03 - In a mixing bowl, blend the drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly incorporated.
04 - Spoon tablespoon-sized portions onto the prepared baking sheet, spacing about 2 inches apart. Flatten each mound with the back of a spoon into 2 to 2.5-inch diameter circles.
05 - Optionally sprinkle with chopped chives or grated Parmesan cheese.
06 - Bake for 30 to 35 minutes or until edges are golden brown and crispy.
07 - Allow chips to cool completely on the baking sheet to achieve maximum crispiness before serving or storing.

# Expert Hints:

01 -
  • They're ridiculously crispy and addictive, yet packed with 14 grams of protein per serving.
  • No flour, no weird additives, just cottage cheese and seasonings you probably already have.
  • Baked, not fried, so you can eat them without guilt.
02 -
  • Draining is everything; skip this step and you'll end up with chewy chips that never crisp properly.
  • Don't walk away during the last 10 minutes of baking; the line between golden and burnt is thinner than you'd expect.
03 -
  • Use a silicone baking mat instead of parchment if you have one; it distributes heat more evenly and helps the bottoms brown beautifully.
  • Taste your cottage cheese before using it; some brands are tangier than others, and that affects how much salt you'll want to add.
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