Cottage Cheese Chips
Creamy, crunchy, and surprisingly addictive — Cottage Cheese Chips are a delightful twist on snacking that combine the tangy richness of cottage cheese with a crisp, golden finish.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup Cottage cheese Well-drained if very watery
- 1/2 cup Grated Parmesan cheese Freshly grated for best melting and flavor
- 1 tbsp Olive oil Room temperature
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Dried oregano
- 1/4 tsp Paprika Optional, for mild smokiness and color
- 1/8 tsp Salt To taste, start with this amount and adjust
- to taste Pepper Freshly ground preferred
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Make sure the oven is fully preheated so the chips start crisping right away.
- In a mixing bowl, combine cottage cheese, grated Parmesan, olive oil, garlic powder, onion powder, oregano, paprika, salt, and pepper. Stir until smooth and well incorporated; use a fork or small whisk to break up larger curds for a more uniform texture.
- Drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them 1 to 2 inches apart so air can circulate and edges crisp evenly.
- Flatten each mound into small discs about 1/4 inch thick using the back of a spoon or the bottom of a measuring cup. Thinner discs will be crispier; keep them consistent for even baking.
- Bake for 12-15 minutes, or until the edges are golden brown and crispy. Keep an eye during the last few minutes to avoid burning — ovens vary.
- Let cool slightly on the baking sheet for 2–3 minutes to let the chips set before transferring to a cooling rack or serving plate. Enjoy warm, preferably with a dip!
Notes
Store cooled chips in an airtight container lined with a paper towel to absorb humidity. They’ll keep 3–4 days in the fridge but are best within 24–48 hours for peak crispness.