Hey there, snack lovers! 🙋♀️ Can we talk about how tough it is to find a Healthy Snack that’s crunchy, satisfying, and doesn’t leave you feeling guilty? I used to grab regular chips and regret it later, but then I stumbled upon Cottage Cheese Chips, and let me tell you—they’re a total game-changer! I know, cottage cheese sounds like an odd choice, but these crispy little bites have won over my entire family, even my picky kids. Ready in under 30 minutes, Cottage Cheese Chips are my go-to for guilt-free munching. Let’s get crunching!
Ingredients for Cottage Cheese Chips
Here’s what you’ll need for Cottage Cheese Chips (makes about 12–15 chips, serves 3–4):
For the Chips:
- 1 cup (240g) cottage cheese (small curd preferred)
- ¼ tsp (0.75g) garlic powder
- ¼ tsp (0.75g) onion powder
- ½ tsp (1g) dried herbs (rosemary or thyme work great)
- ¼ tsp (1g) kosher salt
- ¼ tsp (0.5g) fresh ground black pepper
- Olive oil spray (or 1 tsp olive oil for brushing)
Equipment
- Baking sheet
- Parchment paper
- Small mixing bowl
- Fine mesh strainer or cheesecloth
- Measuring spoons
- Spoon or small scoop
Ingredient Tips
- Cottage Cheese: Small curd makes smoother Cottage Cheese Chips; large curd works but may be slightly chunkier. Store brands are just fine!
- Herbs: Rosemary adds a savory kick; try dill or oregano for a twist.
- Seasonings: Don’t skimp—cottage cheese is mild, so bold flavors shine.
- Olive Oil Spray: A light spray prevents sticking; a brush with oil works too.
Directions for Cottage Cheese Chips
Let’s make these crispy Cottage Cheese Chips!
Preheat the Oven
I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper, giving it a light spray of olive oil to prevent sticking.
Drain the Cottage Cheese
I drain 1 cup cottage cheese in a fine mesh strainer or cheesecloth, pressing gently to remove as much liquid as possible—soggy chips are nobody’s friend!
Season the Mixture
In a small bowl, I mix the drained cottage cheese with ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried herbs, ¼ tsp salt, and ¼ tsp pepper. I stir until well combined, sometimes adding a pinch of smoked paprika for extra flair.
Shape the Chips
I scoop tablespoon-sized portions (about 15g each) onto the baking sheet, spacing them 1 inch apart. I flatten them slightly with the back of a spoon for thin, crispy chips—no need for perfect circles!
Bake to Crisp
I bake for 15–20 minutes, checking at 15 minutes to avoid burning. The Cottage Cheese Chips are done when they’re golden brown and crispy around the edges.
Cool and Serve
I let the chips cool on the baking sheet for 5 minutes—they crisp up more as they cool. Then, I serve them up for a crunchy, guilt-free snack.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 3–4 (~4 chips per serving)
- Calories: ~90 kcal per serving (4 chips)
- Macros per Serving: 3g carbs, 9g protein, 5g fat, 0.5g fiber
- Nutrition Highlights: High in protein (9g per serving), low-carb (3g), good source of calcium (8% daily value).
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Cottage Cheese Chips
Try these twists on this Healthy Snack:
- Spicy Kick: Add ¼ tsp cayenne or chili powder to the Cottage Cheese Chips mix for a fiery bite.
- Cheesy Boost: Sprinkle 1 tbsp grated Parmesan over the chips before baking for extra savoriness.
- Herb Swap: Use dill, oregano, or Italian seasoning for a different flavor profile.
- Everything Bagel: Dust with everything bagel seasoning for a trendy twist, inspired by Food and Tips’ Cinnamon Cream Cheese Cookies.
- Air Fryer Method: Set air fryer to 350°F (175°C), place chips in a single layer, and cook for 10–12 minutes, flipping halfway, for extra-crispy results.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing combo.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light meal.
- Dip in Food and Tips’ Classic Pumpkin Spice Dip for a fun twist.
Storage
I store Cottage Cheese Chips in an airtight container at room temperature for up to 2 days—they rarely last that long! To re-crisp, I pop them in a 350°F oven for 5 minutes. Avoid microwaving, as it makes them chewy. For longer storage, I freeze the unbaked mixture in a freezer bag for up to 1 month, thawing before baking.
Serving Tips
- Presentation: Serve in a rustic bowl with a side of guacamole, hummus, or salsa.
- Dipping: Pair with fresh salsa, hummus, or Food and Tips’ Coconut Cooler for a summery vibe.
- Pairing: Enjoy with Food and Tips’ Grilled Lemon Herb Chicken for a protein-packed meal.
- Portion Size: ~4 chips per serving; double the batch for a crowd.
- Occasions: Perfect for after-school snacks, movie nights, or healthy game-day spreads with Cottage Cheese Chips.
FAQs About Cottage Cheese Chips
Here are answers to common questions about making Cottage Cheese Chips:
Can I use large curd cottage cheese?
Yes! Small curd is smoother, but large curd works fine; expect a slightly chunkier texture.
Are these chips gluten-free?
Yup, naturally gluten-free, making them a great Healthy Snack for gluten-sensitive friends.
Will picky kids eat these?
My 6-year-old calls them “crunchy bites” and loves them! They don’t even taste like cottage cheese.
How do I avoid soggy chips?
Drain the cottage cheese thoroughly and spread the mixture thinly—wet cheese or thick chips won’t crisp up.
Can I make a big batch?
You can, but they’re best fresh. I make a single batch for optimal crunch and store extras carefully.
More Delicious Snack Recipes You’ll Love
- Easy Snack Plate Ideas
- Deep Fried Mushrooms: A Crispy Summer Snack
- Grilled Cheese Roll Ups – A Fun Independence Day Snack
Conclusion
Cottage Cheese Chips are the ultimate Healthy Snack, delivering crispy, protein-packed goodness without the guilt. Easy to make and kid-approved, they’re perfect for satisfying cravings any time. Give Cottage Cheese Chips a try and let me know your favorite seasonings in the comments—I’m always up for new flavor ideas!
Cottage Cheese Chips
Ingredients
- 1 cup 240g cottage cheese (small curd preferred)
- ¼ tsp 0.75g garlic powder
- ¼ tsp 0.75g onion powder
- ½ tsp 1g dried herbs (rosemary or thyme work great)
- ¼ tsp 1g kosher salt
- ¼ tsp 0.5g fresh ground black pepper
- Olive oil spray or 1 tsp olive oil for brushing
Instructions
Preheat the Oven
- I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper, giving it a light spray of olive oil to prevent sticking.
Drain the Cottage Cheese
- I drain 1 cup cottage cheese in a fine mesh strainer or cheesecloth, pressing gently to remove as much liquid as possible—soggy chips are nobody’s friend!
Season the Mixture
- In a small bowl, I mix the drained cottage cheese with ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried herbs, ¼ tsp salt, and ¼ tsp pepper. I stir until well combined, sometimes adding a pinch of smoked paprika for extra flair.
Shape the Chips
- I scoop tablespoon-sized portions (about 15g each) onto the baking sheet, spacing them 1 inch apart. I flatten them slightly with the back of a spoon for thin, crispy chips—no need for perfect circles!
Bake to Crisp
- I bake for 15–20 minutes, checking at 15 minutes to avoid burning. The Cottage Cheese Chips are done when they’re golden brown and crispy around the edges.
Cool and Serve
- I let the chips cool on the baking sheet for 5 minutes—they crisp up more as they cool. Then, I serve them up for a crunchy, guilt-free snack.
Notes
- Use small-curd cottage cheese for best texture, but large curd also works if drained well.
- Add a pinch of smoked paprika or chili flakes for extra flavor.
- Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to re-crisp.
- Perfect served with guacamole, salsa, or hummus.
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