Crispy Cottage Cheese Chips (Print version)

Golden crunchy chips from cottage cheese, seasoned with garlic and smoked paprika for a protein-rich snack.

# Ingredient List:

→ Dairy

01 - 1 cup 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 and line a large baking tray with parchment paper.
02 - Place the cottage cheese in a blender or food processor and blend for 1–2 minutes until completely smooth and creamy.
03 - Transfer the blended cottage cheese to a mixing bowl. Add 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 (about 1 tablespoon each) of the mixture onto the prepared baking tray. Gently flatten each mound into a circle approximately 2 inches wide, leaving space between each chip to allow for spreading.
05 - Bake for 30–35 minutes until the chips are golden brown and crisp around the edges. For an extra-crispy result, flip the chips halfway through baking.
06 - Allow the chips to cool on the tray for at least 10 minutes to become fully crisp. Serve immediately or store in an airtight container.

# Expert Advice:

01 -
  • These chips deliver that satisfying crunch you crave from a bag of potato chips but pack in 15 grams of protein per serving, which is basically a gift.
  • You only need six ingredients and a blender, making this one of the lowest effort snacks in my entire rotation.
02 -
  • If you skip the blending step and try to mix the seasonings directly into curdled cottage cheese, the texture will be rubbery and uneven, so blend thoroughly.
  • Flipping the chips halfway through baking was a game changer I discovered by accident when one stuck to my spatula and I had to put it back face down.
03 -
  • Wet the back of your spoon with a tiny bit of water before flattening each mound and the mixture will not stick to the spoon at all.
  • The smaller and thinner you shape your chips, the crispier they will become, so resist the urge to make them too thick.

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