Cottage Cheese Chips
These surprisingly crunchy and savory cottage cheese chips are a high-protein snack that are easy to make and perfect for dipping or nibbling.
Ingredients
Main ingredients
- 2 cups cottage cheese, full-fat or low-fat, small curd preferred Small-curd is preferred for a denser chip.
- 1/2 teaspoon garlic powder Use high-quality brands for best flavor.
- 1/2 teaspoon onion powder Opt for fresh granulated garlic for a brighter note.
- 1/4 teaspoon smoked paprika Optional for added warmth.
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt Taste the drained curds before seasoning.
- 1 tablespoon finely chopped chives Add just before baking.
- 1 tablespoon grated Parmesan cheese Use freshly grated Parmigiano-Reggiano when possible.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Place the cottage cheese in a fine-mesh sieve set over a bowl and press gently to remove excess liquid.
- After pressing, pat with paper towels to speed browning and improve crispness.
Combining Ingredients
- Transfer the drained cottage cheese to a mixing bowl and blend with garlic powder, onion powder, smoked paprika (if using), black pepper, and salt until uniform.
- Taste a tiny bit to adjust salt and pepper.
Shaping the Chips
- Spoon tablespoon-sized portions onto the prepared baking sheet, spacing them 2 inches apart.
- Gently flatten each mound into circles about 2 to 2.5 inches in diameter.
Baking
- Sprinkle chives and/or Parmesan cheese over each chip if desired.
- Bake for 30 to 35 minutes until golden brown and visibly crisp.
Cooling
- Allow chips to cool completely on the baking sheet to achieve maximum crispiness.
- Carefully remove them from the parchment and serve immediately, or store in an airtight container.
Notes
For freshness, store in an airtight container lined with a paper towel to absorb moisture. Chips are best enjoyed within 48 hours. Re-crisp in a dry oven if they soften.