Crispy Cottage Cheese Chips (Printable)

Savory baked snack made from cottage cheese, crispy and high in protein for healthy snacking.

# What You'll Need:

→ Dairy

01 - 2 cups cottage cheese, small curd, drained (approximately 450 g)

→ 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

# How to Make It:

01 - Set the 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 and press gently to remove excess liquid. Pat dry with paper towels to ensure crispiness.
03 - In a mixing bowl, blend the drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until thoroughly mixed.
04 - Using a spoon, drop tablespoon-sized portions onto the baking sheet, spacing about 2 inches apart. Flatten each mound gently with the back of the spoon to form circles approximately 2 to 2.5 inches in diameter.
05 - Sprinkle finely chopped chives or grated Parmesan cheese on top of each chip if desired.
06 - Bake for 30 to 35 minutes or until edges turn golden brown and crisp.
07 - Allow chips to cool completely on the baking sheet to achieve maximum crispness. Carefully remove and serve immediately or store in an airtight container for up to two days.

# Expert Tips:

01 -
  • They taste like you're cheating on healthy eating, but you're getting 14 grams of protein in each handful.
  • No flour, no guilt, just pure savory crunch that keeps you satisfied without the afternoon crash.
  • They come together in 10 minutes of prep, then the oven does the work while you get things done.
02 -
  • Underdrained cottage cheese will steam instead of crisp, and you'll end up with chewy disappointment instead of chips.
  • They continue crisping as they cool, so don't panic if they're a little soft when you pull them out of the oven.
03 -
  • Use small-curd cottage cheese—it holds together better and creates a more uniform, snappier texture.
  • If your chips are browning too fast on the edges, move them to a lower oven rack where the heat is less intense.
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