Crispy Baked Cottage Cheese Fries (Printable Version)

Crispy baked cottage cheese fries — a high-protein, gluten-free snack or side dish with a golden crust and tender center.

# What You Need:

→ Main

01 - 2 cups (450 g) full-fat cottage cheese, well-drained
02 - 2 large eggs

→ Dry Ingredients

03 - 1/2 cup (60 g) chickpea flour or gluten-free flour
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ For Baking

08 - Olive oil spray

# How To Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Place the cottage cheese in a blender or food processor and blend until mostly smooth.
03 - Transfer the blended cottage cheese to a mixing bowl. Add eggs, chickpea flour, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until a thick batter forms.
04 - Spread the batter onto the prepared baking sheet, forming a rectangle about 1/2 inch thick.
05 - Bake for 30 minutes or until firm and golden around the edges. Remove from the oven and let cool for 5 minutes.
06 - Using a sharp knife or pizza cutter, slice the baked slab into fry-shaped pieces.
07 - Carefully separate the fries and arrange them on the baking sheet. Lightly spray with olive oil. Return to the oven and bake for an additional 10 minutes for extra crispiness, turning once halfway through if desired.
08 - Serve warm with your favorite dipping sauce such as marinara, ranch, or Greek yogurt dip.

# Helpful Hints:

01 -
  • You get that irresistible crispy exterior without standing over a pot of splattering oil.
  • Each serving packs 13 grams of protein, so you actually feel satisfied instead of hungry again twenty minutes later.
  • The batter comes together in one bowl with ingredients you probably already have.
02 -
  • Drain your cottage cheese well before blending because excess moisture will make the batter too wet and the fries will never crisp properly.
  • The second bake is where the magic happens, so do not skip it even if they look done after the first round.
03 -
  • Let the baked slab rest the full five minutes before cutting because patience here means your fries hold their shape instead of falling apart.
  • If your batter feels too wet, sprinkle in another tablespoon of flour rather than adding more cheese, which would throw off the balance.

Go Back