Crispy Cottage Cheese Chips (Printable)

Golden and crispy baked cottage cheese chips packed with protein. A quick, easy gluten-free snack ready in under an hour.

# What You'll Need:

→ Dairy

01 - 2 cups cottage cheese, full fat or low fat

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon sea salt

→ Optional Add-Ins

07 - 1 tablespoon grated Parmesan cheese
08 - 1 teaspoon dried herbs (oregano, thyme, or rosemary)

# Directions:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place cottage cheese in a fine mesh sieve or cheesecloth and press gently to remove excess moisture.
03 - Transfer drained cottage cheese to a food processor. Add garlic powder, onion powder, smoked paprika, black pepper, and sea salt. Add Parmesan and herbs if using. Blend until mostly smooth but still slightly textured.
04 - Scoop heaping teaspoons of mixture onto prepared baking sheet, spacing 1 inch apart. Flatten each dollop into a thin round chip, about 2 inches wide.
05 - Bake for 25 to 30 minutes, or until chips are golden brown and crisp around the edges.
06 - Cool completely on the baking sheet. Chips will crisp further as they cool. Serve immediately or store in an airtight container.

# Expert Advice:

01 -
  • Each crispy bite delivers a surprising amount of protein without the artificial taste of commercial protein snacks.
  • The process is so forgiving that even when I get distracted and forget them for an extra few minutes, they still turn out deliciously golden rather than burnt.
02 -
  • Dont rush the draining step - I once skipped proper draining and ended up with cottage cheese pancakes instead of chips.
  • The chips will not feel fully crisp when you first remove them from the oven, but they continue to crisp dramatically as they cool, transforming from soft to snappy.
03 -
  • The thinner you spread the batter, the crispier the chips will be - but watch them closely as thin chips can go from perfectly golden to burnt in less than a minute.
  • For the most uniform chips, use a small cookie scoop to portion the mixture, then flatten with the back of a measuring spoon dipped in water to prevent sticking.
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