Cottage Cheese Chips
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.
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.