Cottage Cheese Chips Snack (Print Version)

Golden crispy chips featuring seasoned cottage cheese, baked to a perfect crunch with herbs and spices.

# What You’ll Need:

→ Dairy

01 - 2 cups cottage cheese (full fat or low fat, approximately 16 oz)

→ 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 the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
02 - Place cottage cheese in a fine mesh sieve or cheesecloth and press gently to remove excess liquid, ensuring a thicker consistency.
03 - Transfer the drained cottage cheese to a food processor. Add garlic powder, onion powder, smoked paprika, black pepper, sea salt, and optional Parmesan cheese and dried herbs. Pulse until the mixture is mostly smooth but retains some texture.
04 - Drop heaping teaspoons of the mixture onto the prepared baking sheet, spacing each about 1 inch apart. Flatten each mound into a thin round approximately 2 inches in diameter.
05 - Bake in the preheated oven for 25 to 30 minutes, or until chips develop a golden-brown color and crisp edges.
06 - Allow chips to cool completely on the baking sheet; they will crisp further as they cool. Serve immediately or store in an airtight container for later consumption.

# Additional Tips::

01 -
  • They're legitimately crunchy and satisfying, nothing like eating plain cottage cheese straight from the container.
  • Twelve grams of protein per serving means you're not just snacking, you're actually fueling your body.
  • Takes maybe fifteen minutes of hands-on time and feels like you're cheating on healthy eating.
02 -
  • Don't skip draining the cottage cheese; a wet mixture becomes chewy chips instead of crispy ones, and that changes everything.
  • Your oven's temperature matters more than the time here, so if your edges are burning before the middles are done, lower the heat by 25 degrees and add a few minutes.
  • They crisp significantly more as they cool, so err on the side of slightly underbaked rather than overdone.
03 -
  • If your mixture feels too crumbly after processing, pulse in a beaten egg white to help everything hold together better.
  • The key to consistency across batches is flattening each chip to roughly the same thickness—use the back of a measuring spoon to help.
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