Crispy Cottage Cheese Chips (Printable Version)

Crunchy baked cottage cheese chips loaded with protein and savory seasonings for a satisfying guilt-free snack.

# What You Need:

→ 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)

# 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 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 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 final few minutes to prevent burning.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula before serving.

# Helpful Hints:

01 -
  • These chips deliver that potato chip crunch without the carb crash, and the protein keeps you full for hours.
  • They take almost zero effort, use ingredients you probably already have, and make you look like a snack genius at gatherings.
02 -
  • Under draining the cottage cheese is the number one reason these turn out soft instead of crispy, so squeeze aggressively and do not rush it.
  • The chips continue crisping as they cool, so resist the urge to move or taste them while they are still warm and fragile.
03 -
  • If your cottage cheese has large curds, mash it briefly with a fork before draining so the chips hold together more uniformly.
  • Double the batch because they disappear faster than you expect and they store well in an airtight container for up to three days.

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