Cottage Cheese Chips (Printable)

Crispy baked cottage cheese chips—high-protein, low-carb, and seasoned to perfection for a savory crunch.

# What You'll Need:

→ Base

01 - 2 cups small-curd cottage cheese, well-drained

→ Seasonings

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

→ Optional Toppings

07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon chopped fresh chives

# Directions:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly coat with non-stick spray.
02 - Spread the cottage cheese onto a clean kitchen towel or cheesecloth and gently squeeze out as much moisture as possible.
03 - In a mixing bowl, combine the drained cottage cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until evenly seasoned.
04 - Using a teaspoon, drop small mounds of the mixture onto the prepared baking sheet, spacing them at least 1.5 inches apart. Flatten each mound into a thin, even round.
05 - Sprinkle with grated Parmesan and chopped chives if desired.
06 - Bake for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. Watch carefully during the last few minutes to prevent burning.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula.

# Helpful Tips:

01 -
  • You get that irresistible potato chip crunch using nothing but pantry staples and a tub of cottage cheese.
  • Each serving packs about 9 grams of protein, which means you can demolish the whole tray without the usual snack remorse.
02 -
  • Under-draining the cottage cheese is the number one reason these turn out soft and disappointing instead of shatteringly crisp.
  • Every oven has hot spots so rotate the tray halfway through baking to ensure even browning across the whole sheet.
03 -
  • Press the cottage cheese mounds as thin as you can without breaking them because the thinnest ones always become the crispiest and most coveted.
  • If your cottage cheese is particularly wet pat it dry with paper towels before the cheesecloth step to save your kitchen towels from a soggy mess.

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