Cottage Cheese Chips (Printable)
Crispy baked cottage cheese chips—high-protein, low-carb, and seasoned to savory perfection.
# What You’ll Need:
→ Dairy
01 - 2 cups small-curd cottage cheese, well-drained
→ Seasonings
02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/2 teaspoon smoked paprika (optional)
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
07 - 2 tablespoons freshly grated Parmesan cheese (optional)
08 - 1 tablespoon finely chopped fresh chives (optional)
# How To Make It:
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 excess 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 seasoned.
04 - Using a teaspoon, drop small mounds of the seasoned mixture 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 and chopped chives over the chips if desired.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Watch carefully 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 and serve.
# Expert Tips:
01 -
- These chips deliver that addictive crunch and salty satisfaction without any flour, gluten, or complicated technique whatsoever.
- Each serving packs nine grams of protein, which means you can eat a big bowlful and actually feel full instead of reaching for something else twenty minutes later.
02 -
- Under draining the cottage cheese is the number one reason these turn out soft instead of crunchy, so squeeze longer than you think is necessary.
- The chips continue crisping as they cool, so do not judge the texture while they are still warm or you will mistakenly bake them too long.
03 -
- If your cottage cheese has large curds, mash it lightly with a fork after draining so the chips hold together better during shaping.
- Baking on the middle rack ensures even heat circulation all around, preventing burnt bottoms and pale tops.