Save I stumbled onto these chips during a frantic snack craving when my pantry was nearly empty. Nothing but a tub of cottage cheese staring back at me, and somehow that quiet desperation turned into one of my favorite baking experiments. The first batch came out uneven, some burnt, some soggy, but that one perfect chip—the one with the golden edge and the slight cheese pull—made me stand over the cooling rack and eat half the tray standing up. Now they are my go-to when I want something crunchy without the heavy feeling of regular chips.
Last summer I made these for a backyard barbecue when my friend Sarah announced she was eating more protein. Everyone hovered around the baking sheet like vultures, and the genuine shock when I told them it was cottage cheese made me laugh so hard I nearly dropped the serving platter. Something about watching people convert from cottage cheese skeptics to chip thieves made the whole afternoon feel like a small victory.
Ingredients
- 2 cups (450 g) cottage cheese: Small curds give better texture and drain more thoroughly than large curds, which means crispier chips
- 1/2 teaspoon garlic powder: Provides a savory backbone without the raw bite of fresh garlic
- 1/2 teaspoon onion powder: Balances the garlic and adds that familiar snack seasoning flavor
- 1/4 teaspoon smoked paprika: Adds a subtle smoky depth, but skip it if you prefer a plain savory chip
- 1/4 teaspoon freshly ground black pepper: Freshly ground makes a real difference here for a brighter pepper kick
- 1/4 teaspoon salt: Just enough to enhance the natural flavors without overpowering
- 1 tablespoon finely chopped chives: A fresh pop of color and mild onion flavor that brightens the whole bite
- 1 tablespoon grated Parmesan cheese: Creates those irresistible crispy cheese edges in the oven
Instructions
- Get your oven ready:
- Preheat to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat so nothing sticks.
- Drain the cottage cheese:
- Press it gently in a fine-mesh sieve, then pat with paper towels until no more liquid comes out.
- Season the mixture:
- Mix the drained cottage cheese with garlic powder, onion powder, smoked paprika, pepper, and salt until well combined.
- Shape the chips:
- Spoon tablespoon-sized mounds onto the baking sheet and flatten into thin circles about 2 inches across.
- Add toppings if you want:
- Sprinkle with chives or Parmesan now so they bake into the chips instead of falling off later.
- Bake until golden:
- Cook for 30 to 35 minutes until the edges turn golden brown and crispy.
- Let them cool completely:
- This is where the magic happens, so resist the urge to touch them until they are fully cooled and crisped up.
- Lift and serve:
- Carefully peel the chips off the parchment and serve right away for maximum crunch.
Save These became my ritual during late night work sessions when I wanted crunch without the guilt. There is something deeply satisfying about transforming the most unassuming ingredient into something that feels indulgent.
Getting the Right Texture
The thickness of each chip determines everything, and I learned the hard way that uneven spreading means some chips burn while others stay soft. Aim for consistency and they will bake evenly.
Flavor Variations
Sometimes I skip the smoked paprika and add everything bagel seasoning instead, which gives them that diner vibe. A pinch of chili flakes works wonders if you like heat with your crunch.
Serving Ideas
These chips hold up surprisingly well to dipping without falling apart immediately. I keep the flavors simple so they work with whatever dip I have on hand.
- Greek yogurt dip with herbs feels almost decadent
- Salsa adds moisture without making them soggy too fast
- Guacamole turns them into a mini meal
Save Hope these chips become your new favorite way to sneak more protein into snack time.