Crispy Cottage Cheese Chips (Printable Version)

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

# 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

# Directions:

01 - Preheat the 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, salt, and black pepper. Mix thoroughly until the seasonings are evenly distributed.
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 using the back of the spoon.
05 - Sprinkle grated Parmesan and chopped chives over the tops of each chip if desired.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Watch carefully during the last few minutes, as they can go from golden to burnt quickly.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness. Gently remove them with a spatula once cooled.

# Expert Hints:

01 -
  • They crunch like real chips but pack nine grams of protein per serving, which feels like getting away with something.
  • You probably have everything you need in your kitchen right now, and the whole thing takes barely any hands on effort.
02 -
  • Under draining the cottage cheese is the number one reason these turn soft instead of crunchy, so squeeze longer than you think you need to.
  • Every oven runs differently, so start checking at the 28 minute mark rather than trusting the timer blindly.
03 -
  • Small curd cottage cheese works better than large curd because it spreads more evenly and crisps more uniformly.
  • Flatten the mounds as thin as you can without breaking them, since thinner chips become dramatically crispier than thick ones.

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