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If you're looking to crunch but want to ditch the carbs, try these golden cottage cheese chips. I started tossing these together just for fun, and now everybody asks for them when we hang out or need something salty for lunchboxes and movie nights.
The first time I brought these to a game night, nobody believed they were mostly cottage cheese. Now my friends won't let me show up without a fresh batch!
Tasty Ingredients
- Salt: brings out all those cheesy flavors. If you've got sea salt, toss that in for a cleaner vibe
- Optional spices: like tossing in a little chili powder or smoked paprika. Adds some heat or smoky layers, your call
- Shredded cheese: for the stretchy, gooey bits. Cheddar makes things bolder, while mozzarella gives that lovely melt. Freshly shredded always beats prepacked
- Black pepper: gives it a bit of a kick and extra bite. Go for fresh cracked if you can
- Onion powder: tiny bit of sweetness and more flavor. The superfine powder blends perfectly
- Garlic powder: makes it taste way more savory without having to cut up garlic. Straight garlic powder = stronger flavor
- Cottage cheese: creamy and loaded with protein. Go for whole milk so the chips turn out sturdy, and drain off any watery bits for the crunchiest result
Easy Step-by-Step
- Let Them Cool:
- Give the chips five minutes to cool down right on the pan. They'll keep crisping up as they chill. Dig in right away with some dip or stash them for later snacking
- Bake Until Crunchy:
- Put the tray in your hot oven. They need about fifteen to twenty minutes. At fifteen, check on them—edges should be deep golden and super crisp. Want even more crunch? Leave 'em in for a couple extra minutes, but keep an eye on them
- Shape and Flatten:
- Scoop out mounds with a tablespoon onto your lined tray. Leave a little space so they don't stick together. Mash each mound flat with the back of your spoon—go thin, about one eighth of an inch, so they get extra crispy
- Stir It All Together:
- Dump cottage cheese, shredded cheese, onion powder, garlic powder, pepper, and salt into a big bowl. Stir it all up until it's totally blended and smooth—no clumpy bits left
- Get the Oven Ready:
- Crank your oven up to four hundred Fahrenheit or two hundred Celsius. Cover your baking tray with parchment so cleanup is easy and nothing sticks
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The best part? Crispy, lacy edges when you make 'em nice and thin. My brother literally brings salsa just for these whenever we hang out for movies.
Best Ways to Store
Make sure they’re totally cool before you put them away or they’ll just go soft. Pop them in a sealed container on the counter for a day, or throw them in the fridge for up to three days. If they start to lose their crunch, just bake them for five more minutes and they're like new.
Ingredient Swaps
No cottage cheese? Ricotta works and makes them extra creamy but still keeps up the protein. Change up the cheese—Monterey Jack or some Italian blends will make things interesting. Or skip the dairy with your favorite non-dairy cheese and thick plant yogurt for a vegan spin.
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How to Serve 'Em
Dunk with marinara, ranch, salsa, or guac—whatever dip you're into. Throw on salads or soups for legit crunch. When I have friends over, I pile them up with a bunch of dips and nobody can stop eating.
Background & Tradition
Baked cheese snacks have been around forever all over the world since cheese has always been a snack favorite. Swapping out flour for cheese turns them into a go-to for anyone eating lower carb but keeps all the craveable crunch everyone loves.
Common Questions
- → Any tips to kick up the taste?
Sprinkle on chili powder, paprika, or whatever seasoning mix you love to give them more oomph.
- → Which cheeses are best for these chips?
Cheddar melts nicely, but you can mix in mozzarella or whatever blend fits your vibe for awesome texture.
- → Can I make these ahead and keep them fresh?
Yep, just pop cooled chips in an airtight box. They'll keep their crunch up to a couple days on your counter.
- → How can I make them extra crunchy?
Spread your cheese mix super thin and nice and even. Wait for those edges to go really golden before pulling them out.
- → Are they good for keto eaters?
For sure! Low carb, lots of protein, these easily fit most low-carb and keto ways of eating.
- → What can I dip these in?
They’re yummy with salsa, creamy dips, guac, or any sauce you want. Go wild!