Crispy Cottage Cheese Chips (Print)

Golden-baked cottage cheese chips loaded with protein. Crispy, seasoned, and easy to make for a nutritious snack.

# What you'll need:

→ Dairy

01 - 2 cups (450 g) 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)

# How To Make It:

01 - Preheat oven to 350°F (175°C). 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 the 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 a bit textured.
04 - Scoop heaping teaspoons of the mixture onto the prepared baking sheet, spacing 1 inch apart. Flatten each dollop into a thin round chip, about 2 inches wide.
05 - Bake for 25–30 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 Tips:

01 -
  • You get all the satisfying crunch of regular chips but with way more protein and zero deep frying.
  • The seasoning options are endless, so you can make them spicy, herby, cheesy, or smoky depending on your mood.
  • They come together with just a handful of ingredients you probably already have in your pantry.
  • These chips actually make you feel good after snacking instead of sluggish and regretful.
02 -
  • If you skip draining the cottage cheese well, your chips will turn out soggy and chewy instead of crispy, trust me on this one.
  • Flatten the chips as thin as possible because thicker ones stay soft in the middle and never get that satisfying crunch.
  • Don't overcrowd the baking sheet or the chips will steam instead of bake, and you'll end up with a rubbery mess.
03 -
  • Use a food processor instead of a blender because it gives you better control over the texture and keeps things from getting too watery.
  • If your chips are browning unevenly, rotate the baking sheet halfway through and consider using the convection setting if your oven has one.
  • Taste your cottage cheese before seasoning because some brands are saltier than others, and you might need to adjust the salt accordingly.
Return