Cottage Cheese Chips (Printable Version)
Crispy baked cottage cheese chips with garlic and paprika—crunchy, high-protein, and ready in 40 minutes.
# Ingredient List:
→ Dairy
01 - 2 cups (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
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:
01 - Preheat your oven to 350°F (180°C). 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. Removing excess liquid is key to achieving a crispy texture.
03 - In a mixing bowl, combine the drained cottage cheese with garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until all seasonings are evenly distributed.
04 - Using a teaspoon, drop small mounds of the seasoned cottage cheese onto the prepared baking sheet, spacing them at least 1.5 inches (4 cm) apart. Flatten each mound into a thin, even round.
05 - Sprinkle grated Parmesan and chopped chives over the formed chips if desired for added flavor and visual appeal.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Watch closely during the final minutes, as they can go from golden to burnt very quickly.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness. Gently loosen and remove them with a spatula once fully cooled.
# Expert Tips:
01 -
- They deliver that satisfying crunch you crave from regular chips but pack in nine grams of protein per serving, which feels like a small victory.
- You probably have every ingredient sitting in your fridge and pantry right now, no special shopping trip required.
- The whole thing comes together in under fifteen minutes of hands on time, then the oven does the rest while you putter around.
02 -
- Under-draining the cottage cheese is the number one reason these turn out soft instead of crispy, so squeeze longer than you think you need to.
- The chips crisp up significantly as they cool, so do not judge the texture while they are still warm or you will be disappointed for no reason.
03 -
- Small curd cottage cheese works better than large curd because it holds together more easily and creates a more uniform chip shape.
- Flatten the mounds as thin as you can without breaking them, because thinner chips crisp up dramatically better than thicker ones.