Crispy Cottage Cheese Chips (Printable)
Crispy baked cottage cheese chips seasoned with garlic and paprika for a protein-rich, low-carb snack.
# What's Needed:
→ Dairy
01 - 1 cup (225 g) cottage cheese, full-fat or low-fat
→ Seasonings
02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper and set aside.
02 - Add the cottage cheese to a blender or food processor and blend for 1 to 2 minutes until completely smooth and creamy with no curds remaining.
03 - Transfer the blended cottage cheese to a mixing bowl. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir thoroughly until all seasonings are evenly distributed.
04 - Using a spoon, drop small even mounds of the mixture (about 1 tablespoon each) onto the prepared baking tray. Gently flatten each mound into a circle approximately 2 inches wide, leaving space between each chip to allow for even crisping.
05 - Bake on the center rack for 30 to 35 minutes, or until the chips are golden brown and crisp around the edges. For extra crunch, flip each chip halfway through the baking time.
06 - Remove from the oven and let the chips cool on the tray for at least 10 minutes to allow them to become fully crisp. Serve immediately with salsa, guacamole, or yogurt dip, or store in an airtight container at room temperature.
# Tips for Success:
01 -
- Fifteen grams of protein per serving means these actually keep you full between meals instead of leaving you hungry an hour later.
- They satisfy that aggressive chip craving without the post snack regret, and nobody believes they are made from cottage cheese until you tell them.
02 -
- If your cottage cheese is very wet, drain it in a fine mesh strainer for a few minutes first, because excess moisture is the number one reason these chips turn out soft instead of crispy.
- Flipping the chips halfway through baking was an accident that changed everything for me, and now I do it every single time for that extra crunch factor.
03 -
- Use a silicone spatula to scrape every last bit of the mixture from the blender, because that last spoonful is enough for two or three more chips and it would be a shame to waste it.
- Make sure each mound is flattened thin and even, because thick centers stay soft while thin edges burn, and uniform thickness is the real secret to a perfect chip.