Crispy Cottage Cheese Chips (Print Version)

Crispy baked cottage cheese chips — a high-protein, low-carb savory snack ready in 40 minutes.

# What You Need:

→ Dairy

01 - 2 cups (16 oz) 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
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Optional Toppings

07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon chopped fresh chives

# Preparation Steps:

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 moisture as possible. Thorough draining ensures crispier chips.
03 - In a mixing bowl, combine the drained cottage cheese with garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until the seasonings are evenly distributed throughout.
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 using the back of the spoon.
05 - Sprinkle grated Parmesan and chopped chives over the formed chips if desired, pressing gently so the toppings adhere.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Monitor closely during the last few minutes, as they can go from golden to burnt very quickly.
07 - Allow the chips to cool completely on the baking sheet to achieve maximum crispiness. Gently remove with a spatula once fully cooled.

# Expert Advice:

01 -
  • They crunch like real chips but come together with just a bowl, a spoon, and pantry seasonings you probably already have.
  • At nine grams of protein per serving, you can snack without that heavy guilt feeling that usually follows a chip binge.
  • The recipe is endlessly customizable, so once you master the base, you will start throwing in whatever spices your hand finds first.
02 -
  • Under draining the cottage cheese is the fastest way to end up with soggy rounds that never fully crisp, so squeeze harder than you think you need to.
  • The chips will continue to firm up as they cool, so do not panic if they feel slightly soft when they first come out of the oven.
03 -
  • Space the mounds farther apart than seems necessary because they spread slightly during baking and merging chips are harder to separate cleanly.
  • If your chips are browning unevenly, rotate the baking sheet halfway through cooking since most ovens have hot spots they never tell you about.

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