Crispy Cottage Cheese Chips (Printable)
Crispy baked cottage cheese chips loaded with protein and seasoned to savory perfection for guilt-free snacking.
# What You'll Need:
→ Dairy
01 - 14 oz (about 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 salt
06 - 1/4 teaspoon black pepper
→ Optional Toppings
07 - 2 tablespoons grated parmesan cheese (optional)
08 - 1 tablespoon 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 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. Mix thoroughly until evenly seasoned.
04 - Using a teaspoon, drop small mounds of the 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 formed chips if desired.
06 - Bake for 30 to 35 minutes until the chips are golden brown and crisp around the edges. Monitor closely during the last few minutes to prevent burning.
07 - Allow chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula before serving.
# Expert Suggestions:
01 -
- Each chip packs about nine grams of protein per serving, so you can snack without the guilt spiral that usually follows a chip binge.
- The entire process uses one bowl and one baking sheet, which means cleanup takes roughly ninety seconds.
- You probably already have every ingredient sitting in your fridge and spice rack right now.
02 -
- If you skip the draining step, your chips will spread into sad, soggy puddles instead of crisping up properly.
- The chips continue to crisp as they cool, so do not judge the texture while they are still warm and soft.
03 -
- Press the spoon flat when shaping the chips and aim for paper thin edges, because the thinnest parts get the crispiest and create the most satisfying snap.
- Store any leftovers in an airtight container at room temperature with a paper towel layered on top to absorb humidity and keep them crunchy for up to two days.