Cottage Cheese Chips (Printable)
Crispy, protein-packed baked chips from cottage cheese with garlic and smoked paprika. Low carb and gluten-free.
# What You'll Need:
→ 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 oven to 350°F (180°C). Line a large baking tray with parchment paper.
02 - Add cottage cheese to 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 until all seasonings are evenly incorporated.
04 - Using a spoon, drop small even mounds (about 1 tablespoon each) of the seasoned mixture onto the prepared baking tray. Gently flatten each mound into a circle approximately 2 inches wide, leaving space between each chip.
05 - Bake for 30–35 minutes until the chips are golden brown and crisp around the edges. For extra crunch, flip the chips halfway through baking.
06 - Allow chips to cool on the tray for at least 10 minutes to fully crisp up. Serve immediately or store in an airtight container.
# Expert Suggestions:
01 -
- You get that irresistible crunch of a potato chip with a fraction of the carbs and a serious protein boost.
- The batter takes about two minutes to pull together, which means snacking happiness is never far away.
02 -
- Under blending is the number one reason these chips turn out bumpy instead of smooth, so let the blender run an extra 30 seconds if you are unsure.
- Crowding the tray leads to soggy, merged chips that never fully crisp, so use two trays if you are doubling the recipe.
03 -
- Flipping the chips gently at the halfway mark of baking gives you an extra crispy result on both sides, which is worth the small effort.
- Let the cottage cheese come to room temperature before blending, because cold cheese straight from the fridge takes longer to smooth out and can leave tiny grainy bits behind.