Crispy Cottage Cheese Chips (Print)

Crunchy baked cottage cheese bites seasoned with herbs for a savory, high-protein snack.

# Components:

→ Dairy

01 - 2 cups full-fat or low-fat cottage cheese, small curd preferred

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/4 teaspoon smoked paprika (optional)
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon salt

→ Optional Toppings

07 - 1 tablespoon finely chopped chives
08 - 1 tablespoon grated Parmesan cheese

# Directions:

01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place the cottage cheese in a fine-mesh sieve and press gently to remove excess liquid. Pat dry with paper towels for increased crispness.
03 - In a medium bowl, mix the drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until well combined.
04 - Spoon tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound gently with the back of a spoon to form thin circles about 2 to 2.5 inches in diameter.
05 - Sprinkle chopped chives or grated Parmesan over the formed mounds if desired.
06 - Bake for 30 to 35 minutes or until chips are golden brown and crispy along the edges.
07 - Let the chips cool completely on the baking sheet to allow further crisping.
08 - Carefully lift chips from the parchment and serve immediately, or store in an airtight container for up to two days.

# Expert Advice:

01 -
  • They taste like the lovechild of a cheese crisp and a savory snack, but with way more protein than either one.
  • Your kitchen smells incredible while they bake—garlicky, a little smoky, impossible to ignore.
  • You can whip up the whole batch in less time than it takes to order delivery.
02 -
  • Moisture is your enemy—if you skip the draining step, you'll end up with chewy disappointment instead of chips, trust me on this one.
  • Oven temperature matters more than baking time; mine runs hot, so I watch them closely after 25 minutes to catch the golden moment before they brown too much.
03 -
  • Don't flatten your mounds too thin or they'll burn before the centers set—aim for about a quarter-inch thickness and let the oven finish the crisping job.
  • If you're adding Parmesan on top, finely grate it and sprinkle just before baking so it melts into the surface and caramelizes instead of getting scattered everywhere.
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