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Cottage Cheese Chip

Cottage Cheese Chips: Crunchy, Healthy Snack You’ll Love

Cottage Cheese Chips are a crunchy, healthy snack that you'll love, perfect for satisfying cravings without guilt.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 chips
Course: Snacks
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chips
  • 1 cup Cottage Cheese Choose low-fat or full-fat based on your preference.
  • ½ cup Shredded Cheese Try mozzarella or cheddar for unique tastes.
  • 1 teaspoon Seasonings (e.g., garlic powder, paprika, salt) Customize to suit your palate.
  • 1 tablespoon Olive Oil Essential for crispy chips.
Optional Mix-Ins
  • Fresh Herbs (e.g., dill, chives) For an extra burst of freshness.
  • Sweetener and Cinnamon For a dessert-style chip.
  • Ricotta Cheese For a creamier texture.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    Cottage Cheese Chip
  2. In a medium bowl, mix 1 cup of cottage cheese, ½ cup of shredded cheese, and 1 teaspoon of seasonings until well combined.
    Cottage Cheese Chip
  3. Scoop about a tablespoon of the mixture onto the baking sheet, forming small, flat mounds.
    Cottage Cheese Chip
  4. Drizzle olive oil over each mound to enhance crispiness.
    Cottage Cheese Chip
  5. Bake for 15 to 20 minutes, watching for golden brown edges.
    Cottage Cheese Chip
  6. Let the chips cool slightly before serving with dips or as a plain snack.
    Cottage Cheese Chip

Nutrition

Serving: 1chipCalories: 70kcalCarbohydrates: 3gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 130mgPotassium: 50mgSugar: 1gVitamin A: 200IUCalcium: 150mgIron: 0.2mg

Notes

For best results, enjoy fresh. Store leftovers in an airtight container, reheating in the oven for optimal crunchiness.

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