Cottage Cheese Chips (Printable)

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

# What You'll Need:

→ Dairy

01 - 2 cups (400 g) 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)

# How-To Steps:

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 excess moisture as possible.
03 - In a mixing bowl, combine the drained cottage cheese, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Mix until seasonings are evenly distributed.
04 - Using a teaspoon, drop small mounds of the seasoned cottage cheese 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, or until the chips are golden brown and crisp around the edges. Watch closely during the final minutes to prevent burning.
07 - Allow the chips to cool completely on the baking sheet for maximum crispiness. Gently remove with a spatula once cooled.

# Expert Advice:

01 -
  • Each chip packs about nine grams of protein per serving which makes them genuinely satisfying instead of just salty air.
  • The ingredient list is shockingly short and everything is probably in your fridge right now.
02 -
  • Under draining the cottage cheese is the number one reason these turn soft instead of crunchy so really press that cheese like you mean it.
  • The chips continue to crisp as they cool so resist the urge to test one straight from the oven or you will think they failed.
03 -
  • Use small curd cottage cheese rather than large curd because it holds together better when shaped and drains more evenly.
  • Press the mounds thinner than you think they need to be because they puff slightly during baking and a too thick chip stays soft in the center.

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