Cottage Cheese Chips (Print version)

Crispy baked cottage cheese chips with savory seasonings—high-protein, low-carb, and ready in 40 minutes.

# What goes in:

→ 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

# Cooking 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 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 closely 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.

# Tips from flavorandfeast:

01 -
  • These chips deliver that addictive crunch without any flour, grains, or complicated ingredients.
  • Each serving packs nine grams of protein, making them genuinely satisfying rather than empty snacking.
02 -
  • Skipping the draining step produces soft, soggy rounds that never fully crisp no matter how long you bake them.
  • Every oven runs differently, so start checking at the twenty-five minute mark rather than waiting for the full thirty.
03 -
  • Small curd cottage cheese spreads more evenly and drains faster than large curd, making the whole process smoother.
  • Press each mound with the back of a lightly oiled spoon so the cheese does not stick to your tools while shaping.

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