Baked Cottage Cheese Chips
These baked cottage cheese chips are a high-protein, low-carb snack that’s perfect for healthy eating. Crispy and flavorful, they make an excellent alternative to traditional chips.
Equipment
- Baking Sheets
- Silicone Baking Mats or Parchment Paper
- Fine-Mesh Strainer
- Cheesecloth
- Mixing Bowl
- Spatula
Ingredients
Base Ingredients
- 2 cups full-fat cottage cheese drained
- 2 large eggs
- 1/4 cup grated Parmesan cheese optional, adds stability and flavor
Seasonings
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Additional seasonings of choice e.g., dried oregano, basil, thyme, lemon zest, cumin, chili powder, smoked paprika, cayenne, sesame seeds, poppy seeds
Instructions
- Drain the cottage cheese using a fine-mesh strainer lined with cheesecloth. Let it sit for 1-2 hours (or overnight) to remove excess moisture.
- Preheat your oven to 325°F (165°C) or 300°F (150°C) for convection baking.
- In a mixing bowl, combine the drained cottage cheese, eggs, Parmesan cheese (if using), salt, and seasonings. Stir until well incorporated.
- Line baking sheets with silicone mats or parchment paper to prevent sticking.
- Drop spoonfuls of the mixture onto the prepared baking sheets, spacing them 2 inches apart. Flatten each mound into a thin round, about 1/8-inch thick.
- Bake for 25-30 minutes, rotating trays halfway through, until golden brown and crispy around the edges.
- Allow the chips to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to crisp up further.
- For extra crispiness, use the double-baking method: after cooling, return the chips to a 250°F (120°C) oven for 15-20 minutes.
Notes
Store chips in an airtight container at room temperature for up to 5 days. If they lose crispiness, reheat in a 250°F oven for 10-15 minutes.