Keto Cottage Cheese Chips
These homemade keto cottage cheese chips are a crunchy, low-carb snack that is versatile and customizable with seasonings and toppings.
Ingredients
For the Chips
- 1 cup cottage cheese Make sure it's well-blended.
- 1/4 cup shredded cheese (your choice) Cheddar, mozzarella, or pepper jack work well.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing) For greasing the baking sheet.
- Optional toppings (e.g., herbs, spices, or seeds) Customize as desired.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cottage cheese and shredded cheese until fully blended.
- Add garlic powder, onion powder, paprika, salt, and black pepper to the bowl. Mix until evenly distributed.
- Use a spoon to drop small amounts of the mixture onto the prepared baking sheet. Flatten each mound slightly to form chip shapes.
Baking
- Bake in the preheated oven for about 15-20 minutes, or until the edges turn golden brown and the chips become crispy.
- Remove from the oven and let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Serving
- Enjoy your homemade keto cottage cheese chips plain or with your favorite low-carb dip.
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Notes
Store in an airtight container for 3-5 days. Avoid refrigeration to maintain crispiness.