Cottage Cheese Chips (Printable)
Crispy baked cottage cheese chips seasoned with garlic and paprika for a crunchy, high-protein snack.
# Ingredient List:
→ Dairy
01 - 2 cups (about 400 g) 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 salt
06 - 1/4 teaspoon black pepper
→ Optional Toppings
07 - 2 tablespoons grated Parmesan (optional)
08 - 1 tablespoon chopped fresh chives (optional)
# Steps:
01 - Preheat the oven to 350°F (180°C). 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 with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Stir until evenly incorporated.
04 - Using a teaspoon, drop small mounds of the seasoned cottage cheese 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 or chopped chives over the tops of the chips if desired.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Watch 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 and serve.
# Expert Tips:
01 -
- Four ingredients you probably already have are all standing between you and a genuinely crunchy, protein packed snack that costs next to nothing.
- They crisp up like something from a fancy bakery but require zero skill beyond squeezing cheese in a towel and waiting patiently by the oven.
02 -
- Under draining the cottage cheese is the number one reason these fail, so squeeze until you are convinced nothing more can come out and then squeeze once more.
- The chips continue crisping as they cool, so do not judge their texture straight from the oven or you will think you did something wrong.
03 -
- Patience during the cooling phase is the difference between a chip that shatters satisfyingly and one that bends sadly in your hand.
- If your oven runs hot, drop the temperature by about 10 degrees and check two minutes early because every oven has its own personality.