Discover a unique twist on snacking with cottage cheese chips. Rich cottage cheese blends with egg, Parmesan, almond flour, garlic, onion, salt and pepper to create a flavorful mixture. Baked to an irresistibly crispy finish, these golden chips offer a satisfying crunch and a savory taste perfect for any occasion.

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I’ve been experimenting with healthy snacks lately and found that Cottage Cheese Chips are a great way to mix things up. I start with 2 cups full-fat cottage cheese that I drain real well, then combine it with 1 large egg to bind everything together.

I mix in 1/2 cup grated Parmesan cheese and 1/4 cup almond flour to give them a nice texture. I add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt (or more to taste) and 1/4 tsp freshly ground black pepper to bring out a rich flavor.

This recipe is gluten free and perfect if you’re looking for snackies food that not only satisfies your cravings but also packs a good protein punch and extra calcium. Its a healthier alternative to regular chips and proves that even baked cottage cheese bites can be a filling, cheesy baked snack worth trying.

Why I Like this Recipe

I really love this recipe for a few reasons. First, the mix of full-fat cottage cheese and Parmesan gives it a super rich flavor that makes me feel like im treatin myself even when im snacking. Second, I like how crunchy the chips get once they bake, and its a neat alternative to the regular chips i usually have. Third, the recipe is really easy to make and i dont need too many hard to find ingredients, which makes it perfect for when im in a hurry. Lastly, its fun to experiment with the spices sometimes, like adding a bit more garlic or salt to suit my taste, and i love that i can change it up each time i make them.

Ingredients

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This full-fat cottage cheese is loaded with protein, creamy taste, and heart healthy fats.
The large egg acts as a binder and adds extra protein for a richer texture.
Grated Parmesan brings a salty, savory flavor and a touch of calcium to chips.
Almond flour adds a nutty taste and healthy fats while keeping these chips gluten free.
Garlic and onion powder intensify flavor and give a homey, well balanced seasoning boost.
Salt and freshly ground pepper enhance overall taste making the chips truly irresistible.
These ingredients combine to create a crispy, crunchy snack that is surprisingly healthy.

Ingredient Quantities

2 cups full-fat cottage cheese (drained well)

1 large egg

1/2 cup grated Parmesan cheese

1/4 cup almond flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt (or more to taste)

1/4 tsp freshly ground black pepper

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Drain the 2 cups of cottage cheese really well in a sieve so there is no extra liquid left.

3. In a medium bowl, combine the drained cottage cheese, 1 large egg, 1/2 cup grated Parmesan cheese, and 1/4 cup almond flour.

4. Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt (or more if you like), and 1/4 tsp freshly ground black pepper into the bowl.

5. Mix everything thoroughly until it all blends together, try not to overdo it.

6. Spread the mixture evenly onto the prepared baking sheet, making sure its about 1/8 inch thick so they can get crispy.

7. Score lightly with a knife into chip-sized pieces, this will help them break easily after baking.

8. Bake in the preheated oven for around 30 to 35 minutes, or until the edges start to turn a golden brown.

9. Take out your baking sheet and let the chips cool completely before breaking them apart along the scored lines.

10. Enjoy your cottage cheese chips as a snack or with your favorite dip!

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Sieve (or strainer) to drain the cottage cheese
4. Medium mixing bowl
5. Measuring cups and spoons
6. Whisk or spatula for mixing
7. Knife to score the mixture before baking

FAQ

Q: How do I drain the cottage cheese properly?

A: Its really important to remove as much liquid as possible so your chips dont get soggy. I usually leave it in a strainer then pat it dry with a paper towel.

Q: Can I use low-fat cottage cheese instead?

A: Yes, you can, but the chips may not be as rich and creamy. Full-fat gives a better texture and flavor.

Q: Can I add other spices to the recipe?

A: Sure, feel free to experiment. Some folks like adding dried herbs or a pinch of paprika for more kick.

Q: How do I know when the chips are done baking?

A: They should be golden brown and feel crisp when you tap on them. If they still feel soft, pop them back in the oven for a few more minutes.

Q: Can I store leftover chips?

A: Yup, keep them in an airtight container at room temp but try to eat them within a day or two cuz they might lose their crunch.

Q: What can I use as a substitute for almond flour?

A: You can try using coconut flour, though expect a slightly different texture and flavor. It might need a bit less liquid too.

Cottage Cheese Chips Recipe Substitutions and Variations

Cottage cheese: If you dont have full-fat, you can use low-fat cottage cheese or even Greek yogurt but make sure its thick so it doesnt run.
Egg: Try a flax egg instead (mix 1 tbsp flaxseed meal with 3 tbsp water and let it sit for about 5 minutes) especially if you need a vegan option.
Parmesan cheese: You can swap it with Pecorino Romano for a sharper taste or even nutritional yeast if you need a non-dairy twist.
Almond flour: Oat flour or sunflower seed flour can be used, just keep in mind they might absorb things a bit different so adjust as needed.
Garlic and onion powder: If you dont have these powders, try using some finely minced fresh garlic and a pinch of dried minced onion instead.

Pro Tips

1. Make sure to drain the cottage cheese really well. Sometimes if it’s too moist, your chips won’t crisp up like they should so try putting it in a sieve and even patting it down a bit with paper towels if needed.

2. When mixing everything together, don’t overmix it. Overworking the mixture can ruin the texture and you’ll end up with less crispy chips.

3. Spreading the mix evenly and thinly is super important. If the layer is too thick, the chips might be soft in the middle while still crispy on the edges.

4. Scoring the dough before baking is a neat trick. It helps the chips break apart easily after they cool, but make sure you do it gently so you don’t tear the whole thing apart.

Cottage Cheese Chips Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

221

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Sieve (or strainer) to drain the cottage cheese
4. Medium mixing bowl
5. Measuring cups and spoons
6. Whisk or spatula for mixing
7. Knife to score the mixture before baking

Ingredients

2 cups full-fat cottage cheese (drained well)
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup almond flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (or more to taste)
1/4 tsp freshly ground black pepper

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Drain the 2 cups of cottage cheese really well in a sieve so there is no extra liquid left.
In a medium bowl, combine the drained cottage cheese, 1 large egg, 1/2 cup grated Parmesan cheese, and 1/4 cup almond flour.
Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt (or more if you like), and 1/4 tsp freshly ground black pepper into the bowl.
Mix everything thoroughly until it all blends together, try not to overdo it.
Spread the mixture evenly onto the prepared baking sheet, making sure its about 1/8 inch thick so they can get crispy.
Score lightly with a knife into chip-sized pieces, this will help them break easily after baking.
Bake in the preheated oven for around 30 to 35 minutes, or until the edges start to turn a golden brown.
Take out your baking sheet and let the chips cool completely before breaking them apart along the scored lines.
Enjoy your cottage cheese chips as a snack or with your favorite dip!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.