Crispy Cottage Cheese Chips (Print Version)
Crispy baked cottage cheese chips with garlic and paprika. A crunchy, high-protein, low-carb snack ready in 40 minutes.
# What You 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 (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)
# Directions:
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 with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Mix thoroughly until evenly incorporated.
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.
05 - Sprinkle grated Parmesan or chopped chives over the formed chips if desired.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Monitor closely during the final minutes, as they can brown quickly.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula before serving.
# Expert Tips:
01 -
- These chips deliver that satisfying crunch you crave while packing in 9 grams of protein per serving, which is basically permission to eat the whole batch.
- They come together with pantry staples you probably already have, and the customizable seasonings mean you never get bored.
02 -
- Skipping the draining step will give you soggy, sad little cheese puddles instead of chips, so squeeze that cheese like you mean it.
- The chips continue to crisp up as they cool, so do not judge their texture while they are still warm and soft.
03 -
- Smaller, thinner mounds bake crispier than larger ones, so err on the side of dainty when shaping your chips.
- A light dusting of extra parmesan in the final five minutes creates a beautifully bronzed top that tastes like the edge of a grilled cheese sandwich.