Cottage cheese is having a moment, and I am so here for it! The latest: baking it. It sounds strange (and honestly, even having done it, it still kind of is), but trust me—baking cottage cheese turns it into a really tasty, crispy snack that’s full of protein. You can leave it simple as that, or you can spice your chips (crackers?) up with a little seasoning. I went with classic everything bagel seasoning, but a little Aleppo pepper or gochugaru (Korean chili flakes) would be nice for heat too. Here’s what you need to know.
As the cottage cheese bakes, it spreads in the oven, so make sure to leave adequate space between your crisps on the sheet pan. They should peel off the parchment easily, but you’ll want to give them a few minutes to cool so they won’t be too hot to touch. These crisps are best still warm, so don’t wait too long! These are great as a fun high-protein snack, but I’m also enjoying them crumbled into a salad or crushed and sprinkled on top of a meal that could use some added crunch and protein. They’re not the perfect substitute for chips, but for so little effort and few ingredients, they make for a top-notch snack.
Made these chips? Rate and review them below!
PHOTO: JULIA GARTLAND; FOOD STYLING: MAKINZE GORE
Dining and Cooking