Save The first time I heard about baking cottage cheese into chips, I admit it sounded strange. But then I remembered how cheese crisps work, and suddenly it made perfect sense. I experimented with these on a rainy Sunday afternoon when I wanted something crunchy but didn't want to derail my protein goals. The first batch disappeared before they even cooled completely.
My sister was skeptical when I set down a bowl of these during movie night. She reached for one, then another, and finally asked if I could make a double batch next time. Now they are the one snack everyone actually gets excited about, even the people who claim they hate healthy food.
Ingredients
- Cottage cheese: Small curds drain better and create a more uniform texture, but large curds work in a pinch
- Garlic and onion powder: These build a savory base without adding any moisture that could prevent crisping
- Smoked paprika: Completely optional but adds this subtle smoky depth that makes people wonder what your secret ingredient is
- Freshly ground black pepper: Freshly cracked makes a noticeable difference in the final flavor profile
- Salt: Enhances all the other seasonings and balances the mildness of the cheese
- Chives: Add a fresh oniony bite that brightens up the rich, savory notes
- Grated Parmesan: Creates extra crisp edges and adds umami richness
Instructions
- Preheat your oven:
- Set it to 350°F and line a baking sheet with parchment paper or a silicone mat so nothing sticks
- Drain the cottage cheese:
- Press it gently in a fine mesh sieve, then pat with paper towels until its as dry as you can get it
- Mix in the seasonings:
- Combine everything in a medium bowl until the spices are evenly distributed throughout
- Form the chips:
- Scoop tablespoon sized mounds onto the baking sheet and flatten them into thin circles about two inches across
- Add toppings:
- Sprinkle chives or Parmesan over the top now if you are using them
- Bake until crisp:
- Let them go for 30 to 35 minutes until they are golden brown with crispy edges
- Cool completely:
- Leave them on the baking sheet because they continue to crisp up as they cool down
- Serve or store:
- Lift them carefully and enjoy right away or keep them in an airtight container for a couple of days
Save These have become my go to when friends come over for wine and snacks. People are always surprised at how satisfying they are, and I love watching reactions when I tell them what they are actually eating.
Getting The Perfect Texture
The thinner you spread each mound, the crispier your chips will be. I aim for almost paper thin in the center with slightly thicker edges that get extra crunchy during baking.
Flavor Variations
Sometimes I skip the garlic powder and add everything bagel seasoning instead. Other times I go in a completely different direction with chili powder and cumin for a taco style chip.
Serving Ideas
These work with almost any dip you would normally use with regular chips. I particularly love them with a thick Greek yogurt dip or alongside scrambled eggs for extra protein at breakfast.
- Try crumbling them over soup for a protein packed crouton alternative
- Layer them into a sandwich for unexpected crunch and protein
- Keep a batch on hand for emergency snacking during busy weeks
Save These chips changed everything about how I think about healthy snacking. Once you realize how good protein packed crunch can taste, regular chips might just lose their appeal.
Recipe Guide
- → How do you make the chips crispy?
Draining excess moisture from the cottage cheese and baking thin, flattened mounds ensures a crispy texture.
- → Can I add other seasonings?
Yes, try chili flakes or dried herbs for extra flavor variations.
- → What temperature should they be baked at?
Bake the chips at 350°F (175°C) for 30 to 35 minutes until golden brown.
- → Are these suitable for gluten-free diets?
Yes, these chips contain no gluten ingredients and are naturally gluten-free.
- → How should I store leftover chips?
Keep them in an airtight container for up to two days to maintain crispiness.