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Crispy Cottage Cheese Chips | High Protein Snack Recipe

Crispy Cottage Cheese Chips

Baked rounds of blended cottage cheese and parmesan that crisp up in the oven, a simple high protein snack with almost no carbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 95
Ingredients Method

Ingredients
  

  • 2 cups small curd cottage cheese
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon everything bagel seasoning optional, for topping

Method
 

  1. Preheat and line pans: Preheat the oven to 375°F and line two baking sheets with parchment paper. Avoid silicone mats, since the thin batter can stick to them as it bakes.
  2. Blend cottage cheese smooth: Add the cottage cheese to a blender or food processor and blend until completely smooth, about 1 minute, with no visible curds left.
  3. Stir in seasonings: Pour the blended cottage cheese into a bowl and stir in the parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper until the batter is an even color.
  4. Portion the batter: Drop tablespoon-sized mounds of batter onto the lined baking sheets, spacing them about 2 inches apart to leave room for spreading.
  5. Spread into thin rounds: Use the back of a spoon to spread each mound into a thin circle about 3 inches wide, spreading until the center is almost translucent.
  6. Add optional topping: Sprinkle everything bagel seasoning over the tops if using, pressing lightly so it sticks to the batter.
  7. Bake the first side: Bake for 20 to 25 minutes, until the edges turn deep golden and lacy and the centers look set and dry, not glossy.
  8. Flip each chip: Remove the pan and carefully flip each chip using a thin metal spatula, working slowly since the edges are delicate.
  9. Bake the second side: Return the pan to the oven and bake 8 to 10 more minutes, until the chips are fully golden on both sides and feel firm, not soft, when pressed.
  10. Cool on a rack: Transfer the chips to a wire rack and let them cool for 10 minutes; they crisp further as they cool, so avoid stacking them while warm.
  11. Store for later: Keep cooled chips in an airtight container at room temperature for up to 3 days, re-crisping briefly in a 350°F oven if they soften.