Cottage Cheese Crisps with Nutritional Yeast
These crispy cottage cheese chips with nutritional yeast are the most delicious savory snack with some extra protein!
Each chip has 3 grams of protein and is packed with B vitamins and folate. They are the perfect salty snack to satisfy that potato chip craving yet so nutritious. This recipe makes about 10-12 crisps. {Gluten-Free}
Great for a lower calorie, multi-functional snack! I love to dip them in guacamole.
Full recipe, visit: www.moderatelymessyRD.com
INGREDIENTS
1 cup 2% cottage cheese (or higher milkfat) Good Culture or Daisy Brand recommended
2 tablespoons nutritional yeast seasoning or preferred cheese
Everything but the Bagel Seasoning for garnish
INSTRUCTIONS
Preheat the oven to 325 degrees F. This recipe makes 12 crisps and you may need two batches or two cookie sheets.
Add cottage cheese and nutritional yeast to a high speed blender (I used a Nutri-Bullet). Blend until almost smooth – doesn't have to be completely whipped just enough to create a flatter mixture on the sheet pan. Add about a tablespoon or two of water if the blender gets stuck.
Using a tablespoon or small spoon, add a spoonful of the cottage cheese mixture on a cookie sheet lined with parchment paper. Spread out the mixture using the back of the spoon so it's about 1/8 inch thick – thin but not thin enough to see the parchment paper.
Sprinkle on Everything but the Bagel Seasoning. Be careful not to add too much because the chips will be very salty.
Bake for approximately 25 minutes, checking at the 20-minute mark. For optimal crispness, flip them around this time—about 5 minutes before they're done—if they aren’t too flimsy. Mine were done at about 25-30 minutes and they will cook as they rest. Once the edges start to burn, take them out. If some are burning while others aren't cooked yet, you can take those crisps off and place the pan back in the oven.
Let them rest out of the oven for about 5 minutes. They are best if eaten the day you made them. However, see details below.
To store: place in an airtight container with a paper towel to absorb moisture. Store at room temperature for up to 5 days. To reheat: I recommend air frying for 2-4 minutes at 300 degrees F! stored in an airtight container for up to 5 days at room temperature.
#nutritioussnacks #balancedsnacks #cottagecheesechips #proteinsnacks
Okay, so you've already found the recipe for these incredible high-protein cottage cheese crisps, and I'm so excited for you to try them! They've quickly become a staple in my kitchen, especially when I'm looking for a 'savory snack' that truly satisfies without derailing my healthy eating goals. But beyond the basic recipe, I've picked up a few extra tips and tricks that really elevate these 'nutritional yeast cottage cheese' chips to the next level. First off, let's talk about the incredible benefits. We all know they're 'high protein,' with each crisp boasting about 3 grams, which is fantastic for keeping you full. But did you notice the OCR text highlighting "HIGH PROTEIN + FIBER"? While cottage cheese isn't a fiber powerhouse on its own, pairing these 'golden-brown cottage cheese crisps' with a fiber-rich dip like a chunky salsa, fresh hummus, or even some crisp baby carrots (like in one of the images!) turns it into a truly balanced snack. And thanks to the nutritional yeast, you're also getting a significant boost of B vitamins and folate, which are crucial for energy and overall well-being. It’s like a little health secret packed into every crunchy bite. Now, for those of you aiming for that perfect crispiness, I've got some personal insights. The original recipe mentions spreading them thin, and I can't stress this enough! You want them thin enough to cook through and get that 'golden-brown' crunch, but not so thin that you can see the parchment paper completely. I also find that preheating your baking sheet with the parchment paper for a few minutes before adding the mixture helps distribute the heat evenly. And don't be afraid to really let them bake until they're firm enough to flip. Sometimes, if they're still a bit flimsy, I'll gently slide the parchment paper with the crisps onto a cooling rack immediately after baking; the air circulation underneath helps them firm up beautifully. Flavor variations are another fun area to explore. While 'Everything but the Bagel Seasoning' is a classic (and for good reason!), don't be shy about experimenting. I've tried a sprinkle of smoked paprika and a pinch of garlic powder for a smoky cheese flavor, or even a dash of dried Italian herbs for a Mediterranean twist. If you're feeling adventurous, try a tiny bit of red pepper flakes for a spicy kick! And speaking of flavor, the 'dipping sauce' options are endless. Beyond the suggested guacamole, I love them with a Greek yogurt dip mixed with fresh dill and cucumber, or even a spicy sriracha mayo. The images show them with a white sauce, which gives me ideas for a creamy ranch or a simple sour cream and chive dip. Finally, a quick word on storage to keep your 'high protein cheese crisps' fresh. The recipe's tip about an airtight container with a paper towel is genius. But make sure they are completely cooled before storing. Any residual warmth will create condensation and make them soggy. And if they do lose a little crunch after a day or two, a quick 2-4 minutes in the air fryer at 300°F truly works wonders to bring back that satisfying crispness, making them taste almost freshly 'oven-baked' again. Seriously, give these extra tips a try – you won't regret it!
