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Cottage Cheese Chips – A High-Protein, Low-Carb Snack
Cottage cheese chips are a quick, high-protein snack that transforms simple ingredients into crisp, golden bites. By blending smooth cottage cheese with eggs and seasonings, then baking until dry and crunchy, you get a guilt-free chip alternative perfect for dipping or noshing straight from the sheet. Ready in under 30 minutes, these chips deliver satisfying texture and savory flavor without gluten or grain.
Why You’ll Love This Recipe
- Protein-Packed: Cottage cheese and eggs supply a boost of muscle-supporting protein.
- Low-Carb & Gluten-Free: Ideal for keto, low-carb or gluten-free diets.
- Simple Ingredients: Pantry staples and minimal prep.
- Versatile Flavor Base: Customize with herbs, spices or grated cheese.
- Make-Ahead: Store in an airtight container for snacking throughout the week.
Ingredients (Makes ~4 Servings)
- 1 cup (226 g) full-fat or low-fat cottage cheese
- 1 large egg
- ¼ cup (30 g) grated Parmesan or cheddar cheese (optional, for extra crispiness)
- 2 tablespoons almond flour or gluten-free flour (optional, helps bind)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Nonstick cooking spray or a thin brush of oil
Equipment
- Food processor or blender
- Baking sheet
- Parchment paper or silicone baking mat
- Small cookie scoop or spoon
- Spatula
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat, and lightly spray with nonstick cooking spray.
2. Blend the Batter
In a food processor or blender, combine the cottage cheese and egg. Pulse until smooth and homogeneous. If you prefer extra crispness, add the grated Parmesan or cheddar and almond flour, then pulse briefly to incorporate.
3. Season
Add the garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper. Pulse a few times to distribute the seasonings evenly.
4. Portion & Shape
Use a small cookie scoop or spoon to drop 1-tablespoon mounds of the mixture onto the prepared sheet, spacing them about 1 inch apart. Gently flatten each mound with the back of a wet spoon or spatula to form 2- to 3-inch rounds.
5. Bake Low & Slow
Bake for 20–25 minutes, rotating the pan halfway through, until the edges are golden and the centers are set but still firm.
6. Dry to Crispy
Turn off the oven but leave the chips inside for an additional 5–10 minutes to air-dry and crisp further. This step prevents them from softening as they cool.
7. Cool & Store
Let the chips cool completely on the baking sheet. Transfer to an airtight container; they’ll keep at room temperature for up to 3 days.
Flavor Variations
- Herby Parmesan: Stir in 1 tablespoon chopped fresh herbs (parsley, chives, or basil).
- Spicy Chili: Add ¼ teaspoon red pepper flakes or cayenne powder.
- Cheesy Ranch: Mix in 1 teaspoon ranch seasoning blend.
- Everything Bagel: Sprinkle the tops with everything bagel seasoning before baking.
Serving Suggestions
- Dips: Pair with guacamole, tzatziki, salsa or hummus.
- Toppings: Top with smoked salmon and dill or bruschetta mix for an elegant appetizer.
- Soup Accompaniment: Use in place of croutons for creamy soups or chili.
Tips for Success
- Smooth Base: Fully blend the cottage cheese and egg to avoid grainy chips.
- Even Thickness: Flatten mounds uniformly for consistent baking.
- Oven Heat: Baking at a lower temperature prevents burning before full dehydration.
- Drying Phase: Don’t skip the post-bake drying; it locks in crunch.
- Storage: Store only fully cooled chips in a sealed container to maintain crispness.
Enjoy!
Enjoy these crunchy, protein-packed cottage cheese chips as a wholesome snack any time of day—guilt-free, gluten-free, and irresistibly delicious!