Crispy Cottage Cheese Crisps (Printable)

Golden, protein-rich crisps made from seasoned cottage cheese. Baked until perfectly crispy for a satisfying, healthy snack.

# What You'll Need:

→ Dairy

01 - 2 cups cottage cheese, full fat or low fat

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon sea salt

→ Optional Add-Ins

07 - 1 tablespoon grated Parmesan cheese
08 - 1 teaspoon dried herbs (oregano, thyme, or rosemary)

# How to Make It:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place cottage cheese in a fine mesh sieve or cheesecloth and press gently to remove excess moisture.
03 - Transfer the drained cottage cheese to a food processor. Add garlic powder, onion powder, smoked paprika, black pepper, and sea salt. Add Parmesan and herbs if using. Blend until mostly smooth but still slightly textured.
04 - Scoop heaping teaspoons of the mixture onto the prepared baking sheet, spacing 1 inch apart. Flatten each dollop into a thin round chip, about 2 inches wide.
05 - Bake for 25-30 minutes, or until chips are golden brown and crisp around the edges.
06 - Cool completely on the baking sheet. Chips will crisp further as they cool. Serve immediately or store in an airtight container.

# Expert Advice:

01 -
  • These chips pack 12g of protein per serving while satisfying that desperate craving for something crispy and salty.
  • You can whip them up with ingredients already hiding in your refrigerator and spice cabinet when the snack emergency hits.
02 -
  • Dont skip the draining step or youll end up with soft, floppy chips that never crisp up properly.
  • The chips will look slightly underdone when you take them out, but they firm up dramatically as they cool, so trust the process.
03 -
  • For the absolute crispiest results, after draining, spread the cottage cheese on paper towels and press gently with another layer to remove even more moisture.
  • Make a double batch and freeze half the shaped but unbaked chips on a tray, then transfer to a freezer bag for ready-to-bake snacks anytime, adding just 5-7 minutes to the baking time.
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