Crispy Cottage Cheese Chips (Printable Version)

Savory, high-protein baked cottage cheese snacks with garlic and paprika seasoning.

# Ingredient List:

→ Dairy

01 - 2 cups cottage cheese, full-fat or low-fat, small curd preferred

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/4 teaspoon smoked paprika, optional
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon salt

→ Optional Toppings

07 - 1 tablespoon finely chopped chives
08 - 1 tablespoon grated Parmesan cheese

# How to Make:

01 - Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place cottage cheese in a fine-mesh sieve and gently press to remove excess liquid, then pat dry with paper towels for extra crispness.
03 - In a medium bowl, mix drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly incorporated.
04 - Spoon tablespoon-sized mounds of the mixture onto the prepared baking sheet about 2 inches apart, flattening each to 2 to 2.5-inch diameter circles using the back of a spoon.
05 - Sprinkle each mound with chopped chives or grated Parmesan if desired.
06 - Bake for 30 to 35 minutes until golden brown and crispy along the edges.
07 - Allow chips to cool completely on the baking sheet to achieve maximum crispness.
08 - Carefully remove chips from parchment and serve immediately, or store airtight for up to 2 days.

# Expert Suggestions:

01 -
  • They're genuinely crispy and savory—no weird cottage cheese taste, just pure snack satisfaction.
  • Packed with protein but so light and crunchy that you won't feel weighed down after a handful.
  • Your oven does almost all the work while you do something else entirely.
  • They disappear in two days max, which tells you everything about how good they are.
02 -
  • Draining the cottage cheese is not optional—it's the single most important step between crispy chips and disappointing mush.
  • Don't flatten the mounds too thin or they'll burn before the centers cook; too thick and they'll stay soft inside even when the edges brown.
  • These are best eaten fresh or within a day, because they start absorbing moisture from the air after that.
03 -
  • If your oven runs hot, start checking the chips at 28 minutes instead of 30—every oven is different, and you'd rather catch them slightly early than dark.
  • Make a double batch and store them in an airtight container with parchment between layers so they don't stick together.
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