Cottage Cheese Chips (Printer-Friendly)
Crispy baked cottage cheese chips—high-protein, low-carb, and ready in 40 minutes with simple pantry seasonings.
# What You'll Need:
→ Dairy
01 - 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
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
# 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 moisture as possible.
03 - In a mixing bowl, combine the drained cottage cheese, garlic powder, onion powder, smoked paprika, 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 chips if desired.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Watch closely during the last few minutes to prevent burning.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness, then gently remove with a spatula.
# Expert Advice:
01 -
- These chips deliver that impossible crunch without a single gram of flour or deep frying involved.
- Each serving packs nine grams of protein, which means you can eat a whole plateful without any guilt.
02 -
- Under draining the cottage cheese is the single biggest reason these turn out soft instead of crispy, so squeeze longer than you think necessary.
- Those last five minutes of baking time are critical, so set a timer and stay in the kitchen because burnt cheese chips are irrecoverable.
03 -
- Press the mounds as thin as you can without breaking them, because thinner chips crisp up dramatically better than thicker ones.
- Letting the shaped mounds sit uncovered on the counter for ten minutes before baking gives them a head start on drying out.