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Extra Crispy Cottage Cheese Chips (Oven-Baked & Addictive!) - A Light, Crunchy Snack You’ll Love

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup small-curd cottage cheese (2% or full-fat) – small curd melts more evenly and crisps better.
  • 2 tablespoons finely grated Parmesan – boosts flavor and helps firm up the chips.
  • 1/2 teaspoon garlic powder – subtle savory note.
  • 1/4 teaspoon onion powder – optional, but adds depth.
  • 1/4 to 1/2 teaspoon kosher salt – adjust to taste.
  • Freshly ground black pepper – a few twists.
  • Nonstick cooking spray – to lightly mist the parchment.
  • Parchment paper – essential to prevent sticking.
  • Rimmed baking sheet
  • Small spoon or tablespoon – for portioning.

Method
 

  1. Preheat the oven: Set to 350°F (175°C). Line a rimmed baking sheet with parchment paper and lightly mist it with nonstick spray. This prevents sticking and promotes even browning.
  2. Strain briefly (optional but helpful): If your cottage cheese is very wet, place it in a fine-mesh strainer for 5 minutes. You don’t need it dry—just slightly less watery for better crisping.
  3. Mix the base: In a bowl, stir together cottage cheese, Parmesan, garlic powder, onion powder, salt, and pepper. Keep some curds intact; don’t puree.
  4. Portion the chips: Spoon small mounds (about 1 tablespoon each) onto the parchment. Space them at least 1.5 inches apart. Aim for 20–24 mounds from 1 cup of cottage cheese.
  5. Flatten evenly: Using the back of the spoon, spread each mound into a thin disk about 2 to 2.5 inches wide. Thinner = crispier. Try to keep them uniform for even baking.
  6. Optional seasoning sprinkle: Lightly dust the tops with extra pepper, smoked paprika, chili flakes, or everything bagel seasoning if desired.
  7. Bake: Place the sheet on the center rack and bake 18–24 minutes. You’re looking for deep golden edges and a mostly dry surface. If they look pale or glossy, give them a few more minutes.
  8. Final crisp: For extra crunch, turn off the oven, crack the door slightly, and let the chips sit inside for 5 more minutes. This helps drive off residual moisture.
  9. Cool completely: Slide the parchment onto a rack and let chips cool 10–15 minutes. They crisp further as they cool. If any feel soft, return them to the oven for 3–5 minutes.
  10. Serve: Enjoy plain or with dips like salsa, Greek yogurt ranch, or a light marinara.