Crispy Cottage Cheese Chips (Printable)

Crunchy baked cottage cheese chips loaded with protein and seasoned to savory perfection. Ready in 40 minutes.

# What You'll Need:

→ Dairy

01 - 14 oz (about 2 cups) small-curd cottage cheese, well-drained

→ Seasonings

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

→ Optional Toppings

07 - 2 tbsp grated Parmesan (optional)
08 - 1 tbsp chopped fresh chives (optional)

# Directions:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly coat with non-stick spray.
02 - Spread cottage cheese onto a clean kitchen towel or cheesecloth and gently squeeze out as much excess moisture as possible.
03 - In a mixing bowl, combine the drained cottage cheese with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Mix thoroughly until 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 apart. Flatten each mound into a thin, even round.
05 - Sprinkle grated Parmesan or chopped chives over the tops if desired.
06 - Bake for 30–35 minutes until chips are golden brown and crisp around the edges. Watch carefully during the last few minutes to prevent burning.
07 - Allow chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula and serve.

# Expert Tips:

01 -
  • They deliver that potato chip crunch without any of the guilt, and the protein keeps you full for hours instead of leaving you hungry again in twenty minutes.
  • You probably have everything you need in your fridge right now, and the whole thing comes together with zero fancy equipment.
02 -
  • Wet cottage cheese means soggy chips every single time, so squeeze longer than you think you need to.
  • The chips continue crisping as they cool, so do not panic if they feel slightly soft when you first pull them from the oven.
03 -
  • Let the cottage cheese drain in the fridge overnight in a fine mesh strainer set over a bowl and your chips will be dramatically crispier with almost no extra effort.
  • Rotate the baking sheet halfway through cooking since most ovens have hot spots that will burn one side before the other is done.

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