Crispy Cottage Cheese Chips (Print Page)

Crispy baked cottage cheese chips with garlic and paprika — a crunchy, high-protein, low-carb snack ready in 40 minutes.

# What You Need:

→ Dairy

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 (optional)
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Optional Toppings

07 - 2 tablespoons grated Parmesan cheese (optional)
08 - 1 tablespoon 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 to remove 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 until evenly incorporated.
04 - Using a teaspoon, drop small mounds of the seasoned mixture 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 and chopped chives over the formed chips if desired.
06 - Bake for 30 to 35 minutes until the chips are golden brown and crisp around the edges. Monitor closely during the final minutes to prevent burning.
07 - Allow chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula before serving.

# Expert Tips:

01 -
  • These crunch like real chips but pack nine grams of protein per serving, which feels like discovering a loophole in snacking.
  • They come together with zero fancy equipment and barely any effort, making them perfect for those lazy weekend afternoons when you want something savory without the guilt.
02 -
  • Under draining the cottage cheese is the number one reason these turn out soft instead of crispy, so squeeze longer than you think is necessary.
  • The chips continue to crisp as they cool, so do not judge their texture straight from the oven or you will be disappointed.
03 -
  • Make smaller chips rather than larger ones, because they crisp more evenly and are easier to flip if needed.
  • Let the baking sheet cool completely between batches, since a warm pan causes the next round to spread before it sets.

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