Protein Cottage Cheese Chips: A Tasty, Healthy Snack
It seems like protein has become the most important thing in the grocery shop lately. There are snacks, drinks, and even cereal that have it. And yes, there is a reason behind that.
In 2023, the protein snacks market was worth roughly $4.8 billion. That speaks a lot about what consumers are thinking.
More and more people, including me, are finding that consuming extra protein really works. It keeps you full longer, helps keep your blood sugar stable, and makes a major difference in your energy and recovery.
And a lot of the “high-protein” foods out there taste like cardboard, but cottage cheese doesn’t. Not at all, especially when you make it crisp.
When I first started tinkering with cottage cheese, I didn’t expect anything from it. It tastes a little bland and has a few lumps, but it turns out to be a full protein and low in carbs.
One cup of the low-fat version includes around 24 grams of protein, and most of it is casein, which takes longer to digest and keeps you full longer than whey.
You also get things like:
Nutritional Benefits of Cottage Cheese
calcium and phosphorus (things that help bones), selenium (which helps the thyroid work), and vitamin B12 (which keeps your brain and energy levels up)
It’s not fancy, but it works. And in chip form? It truly stands out.
Ingredients for Cottage Cheese Chips
- 1 cup of drained cottage cheese with small curds
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- ½ teaspoon of dried herbs (such thyme or parsley) if you like
- Add salt and pepper to taste
- Spray olive oil
10 minutes of prep time
Time to cook: 20 minutes
Step-by-Step Instructions
- Set the oven to 375°F.
- Put parchment paper on a baking sheet and lightly spray it with olive oil.
- Completely drain the cottage cheese.
- In a bowl, mix the cottage cheese with all the spices.
- Put tablespoon-sized amounts on the baking sheet that has been prepared.
- Make thin rounds out of each piece.
- Bake for 15 to 20 minutes, or until the food is golden brown and crunchy.
- Let it cool on the baking pan before serving.
For the finest crunch, use small-curd cottage cheese with 4% fat. Low-fat cheese won’t get crunchy.
For a more even flavor, mix in spices like pepper flakes, parmesan, or smoked paprika directly into the cheese.
You can eat it right away or keep it in an airtight jar for a day. Bake for 2 to 3 minutes at 350°F to get it crisp again.
In a hurry? Air fry for 10 to 15 minutes at 350°F, but don’t put too many things in the basket.
Alternative Method
To be honest, this is one of the simplest things I cook all week. You don’t need any special gear. There is no dehydrator. Just some parchment paper and a baking sheet.
Here’s how I do it:
- Set the oven to 375°F.
- Put small spoonfuls of cottage cheese on parchment paper, leaving space between them.
- Press them down a little, just enough to make them flat.
- Add spices based on how you feel.
- Bake for 30 to 35 minutes, or until the edges are golden and crispy.
The cool-down is where the magic happens. After baking, let them sit for 5 to 10 minutes to harden.
The texture is strangely pleasant; it’s like baked cheese crisps but with a little more chew in the middle.
Flavor Experimentation
This is where you may try things out. Some of these combinations sound weird until you try them. I normally like savory foods, but the sweet ones are good too.
These are some combinations that have worked for me:
- Sweetener made from cinnamon and monk fruit, resembles protein cereal flakes
- Italian-style: oregano, garlic powder, and parmesan that has been dried
- Chili powder, lime zest, and smoked paprika give nachos a spicy kick.
- Onion powder, dill, and chives make it ranch-like without the packet.
- Just trust me on anything bagel seasoning.
Once I get these recipes a little better, I’ll post them exactly.
Just stay away from moist toppings or anything that may make the chips soggy. Your best bet is dry spices and firm cheese.
Storing Your Cottage Cheese Chips
There’s little doubt that these chips taste best when they’re fresh. But I understand—you want to produce a batch for later. I’ve tried a few ways to store things, and here’s what really worked:
- In the fridge: After they cool down, put them in an airtight container with paper towels between each layer. For around three to four days, they stay crunchy.
- In the freezer: These freeze surprisingly well. Put it in a zipper bag and heat it back up at 350°F for 5 to 7 minutes.
- Room temperature: only good for one day. After then, the air gets wet. Don’t do this if you live in a place with a lot of humidity.
Quick tip: If they lose their crispness in the fridge, put them in a hot oven for 2 to 3 minutes and they’ll be ready to eat again. Before I put them in lunches or snack boxes, I do this.
Conclusion
It was only a fluke that I made these the first time. But now I use them all the time. They strike the spot when I want something crunchy but don’t want to violate my diet.
They don’t have any strange ingredients, are low in carbs, and are high in protein. Plus, they’re a lot more fun to eat than a sad handful of nuts.
If you want to plan your meals ahead of time or just want healthier snacks that don’t taste like they’re not good enough, try a batch. I haven’t met anyone who didn’t say, “Wait…these are made of cottage cheese?”