Cottage Cheese Chips
Creamy, crispy, and surprisingly simple — Cottage Cheese Chips are a little bite of comfort that’s light on fuss but big on flavor.
Servings: 4 servings
Calories: 150kcal
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Ingredients
- 1 cup Cottage cheese Drained slightly if very wet
- 1/2 cup Grated Parmesan cheese Finely grated for best melting and crisping
- 1 tbsp Olive oil Extra virgin preferred, room temperature
- 1/2 tsp Garlic powder Or 1/4 tsp garlic salt, reduce added salt
- 1/2 tsp Onion powder
- 1/2 tsp Dried oregano Crushed between fingers for extra aroma
- 1/4 tsp Paprika Optional; smoked paprika adds a lovely depth
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Make sure the oven is fully preheated so the edges crisp evenly.
- In a bowl, mix cottage cheese, Parmesan, olive oil, garlic powder, onion powder, oregano, paprika, salt, and pepper. Stir until evenly combined; the mixture should be sticky and hold a mound when scooped.
- Drop spoonfuls of the mixture onto the baking sheet, spacing them apart. Aim for about 1–2 tablespoons per chip depending on the size you want. Leave at least 1 inch between each mound to allow spreading.
- Flatten each mound into thin discs using the back of a spoon. The thinner they are, the crispier the finish; about 1/4 inch thick works well.
- Bake for 12-15 minutes, or until golden brown and crispy. Rotate the pan halfway through baking for even color. Watch closely in the last few minutes so they don’t burn.
- Let cool for a few minutes before serving. They will crisp further as they cool. Enjoy warm with your favorite dip!
Notes
Store cooled chips in an airtight container lined with paper towel to absorb moisture. They keep well for up to 3 days.
Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 200mg | Iron: 1mg