Crispy Cottage Cheese Chips (Printable)

A crunchy, high-protein baked snack featuring savory cottage cheese and spices for healthy snacking.

# Ingredient List:

→ Dairy

01 - 2 cups full-fat or low-fat small-curd cottage cheese

→ Seasonings

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

→ Optional Toppings

07 - 1 tablespoon finely chopped chives
08 - 1 tablespoon grated Parmesan cheese

# Steps:

01 - Set oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
02 - Place cottage cheese in a fine-mesh sieve and press gently to remove excess liquid. Pat dry with paper towels to enhance crispiness.
03 - In a mixing bowl, blend drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly mixed.
04 - Spoon tablespoon-sized portions onto the prepared sheet, spacing 2 inches apart. Flatten each into thin circles approximately 2 to 2.5 inches in diameter with the back of a spoon.
05 - Optionally sprinkle each chip with chopped chives or grated Parmesan cheese.
06 - Bake for 30 to 35 minutes until edges are golden brown and crisp.
07 - Allow chips to cool completely on the baking sheet to achieve further crispness.
08 - Carefully lift chips from parchment and serve immediately, or store in an airtight container for up to two days.

# Expert Advice:

01 -
  • They're genuinely crunchy and savory, nothing like the mushy cottage cheese you might be imagining.
  • You get serious protein without feeling like you're eating cardboard or diet food.
  • The whole thing takes under an hour, and most of that is oven time where you can do something else.
02 -
  • Draining the cottage cheese is the one step you absolutely cannot skip—this is what separates crispy from disappointing, and I learned this by making them wet the first time and getting chewy sadness.
  • The oven temperature matters more than you'd think; too hot and the edges burn while the insides stay soft, too cool and they never fully crisp no matter how long you bake them.
03 -
  • If you're adding extra toppings like Parmesan or fresh herbs, do it after you've flattened the mounds but before baking so they toast slightly into the surface instead of just sitting on top.
  • Bake a few minutes longer if you want them extra crispy, but seriously watch them the last couple minutes because the line between perfectly golden and slightly overdone is surprisingly quick.
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