Crispy Cottage Cheese Chips (Printable Version)

Baked crunchy cottage cheese bites with savory spices for a healthy, protein-rich snack.

# What You'll Need:

→ Dairy

01 - 2 cups (16 fl oz) full-fat or low-fat small curd cottage cheese

→ 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

# How to Make It:

01 - Set the oven to 350°F. Line a large baking sheet with parchment paper or a silicone 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 medium bowl, mix drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly incorporated.
04 - Spoon tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing about 2 inches apart. Flatten each mound gently with the back of a spoon into thin circles approximately 2 to 2.5 inches in diameter.
05 - Sprinkle finely chopped chives or grated Parmesan cheese over each mound, if desired.
06 - Bake for 30 to 35 minutes until edges are golden brown and crisp.
07 - Allow chips to cool completely on the baking sheet to enhance crispiness.
08 - Carefully lift chips off the parchment and serve immediately, or store in an airtight container for up to 2 days.

# Expert Tips:

01 -
  • You get that satisfying crunch without guilt—14 grams of protein per serving means these actually keep you full.
  • They're done in less than an hour and require almost no skill, just patience while the oven does the work.
  • Your friends will ask what they're made of because they taste too good to be healthy.
02 -
  • Draining the cottage cheese is not a suggestion—underdo it and you'll end up with cheese cakes instead of chips, which isn't entirely bad but isn't what you're after.
  • Your oven temperature matters more than you'd think; too high and they burn before crisping, too low and they take forever and never fully crisp up.
03 -
  • The thickness of your chips matters—flatter means crispier, so take time to gently press them out rather than leaving them as thick mounds.
  • Watch the oven during the final five minutes since the difference between perfectly golden and slightly burnt is quick and easy to miss.
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