Cottage Cheese Chips (Printable)

Crispy protein-packed chips from cottage cheese with garlic and smoked paprika seasoning.

# What You Need:

→ 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 Steps:

01 - Preheat oven to 350°F. Line a large baking tray with parchment paper and set aside.
02 - Add cottage cheese to a blender or food processor and blend for 1 to 2 minutes until completely smooth and creamy with no visible curds remaining.
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 incorporated.
04 - Using a spoon, drop 1 tablespoon mounds of the seasoned mixture onto the prepared baking tray, spacing them about 2 inches apart. Gently flatten each mound into a thin circle approximately 2 inches in diameter.
05 - Bake for 30 to 35 minutes until the chips are golden brown and the edges are crisp. For extra crunch, carefully flip each chip halfway through baking.
06 - Remove from oven and let the chips cool directly on the tray for at least 10 minutes to finish crisping. Serve immediately with salsa, guacamole, or yogurt dip. Store any leftovers in an airtight container.

# Expert Tips:

01 -
  • These deliver real crunch without frying or processed ingredients, which feels like a small miracle on a Tuesday afternoon.
  • Each serving packs 15 grams of protein, so they actually keep you full instead of leaving you scavenging the pantry an hour later.
02 -
  • If the cottage cheese is not blended completely smooth your chips will have a lumpy texture that never fully crisps, so keep blending longer than you think necessary.
  • Crowding the tray is the fastest way to get soggy chips, because steam gets trapped between them and ruins the crunch.
03 -
  • Pat the cottage cheese dry with a paper towel before blending if it seems particularly wet, because excess moisture is the enemy of crunch.
  • The chips continue to crisp as they cool, so resist the urge to bake them longer than 35 minutes or the edges will taste bitter.

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