Nacho Cottage Cheese Chips (Crisp Edge Method)
My nacho cottage cheese chips are baked sheet pan chips made with cottage cheese, parmesan cheese, and taco seasoning, without protein powder. This easy low carb nacho cottage cheese chips recipe is a high protein snack, great for when you want a keto crunch for salsa or guacamole without opening a bag of store-bought chips.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
10
Serves: 6
Ingredients
- .75 cup.75 cup.75 cup Cottage Cheese, full-fat
- 111 Egg Whites
- .5 cup.5 cup.5 cup Parmesan Cheese
- .25 tsp.25 tsp.25 tsp Salt
- 1 tsp1 tsp1 tsp Taco Seasoning, * see notes
- .5 tsp.5 tsp.5 tsp Smoked Paprika
- .25 tsp.25 tsp.25 tsp Garlic Powder
- .25 tsp.25 tsp.25 tsp Onion Powder
- .125 tsp.125 tsp.125 tsp Cayenne Pepper, (optional)
- 1 Tbsp1 Tbsp1 Tbsp Cheddar Cheese Powder
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Blend the cottage cheese in a blender until smooth.
- Add the egg white, parmesan cheese, taco seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Blend again until the mixture is creamy and fully combined.
- Pour the mixture onto an 11"x13" parchment-lined sheet pan and spread it into a thin, even layer. Use a spatula to smooth out thicker spots.
- Bake in a preheated oven to 325F (165C) for about 20 minutes, until the layer looks set and matte on top with only light browning.
- Remove the sheet pan from the oven and cut the layer while it is still soft using a knife or pizza cutter. Cut long lines in one direction, then cut shorter lines across to form squares. Cut each square diagonally to make triangles.
- Increase the oven temperature to 375F (190C) and bake for about 10 minutes more, until the surface turns lightly golden across most of the sheet and the layer looks dry and firm.
- Turn the oven off, open the oven door slightly, and leave the sheet pan inside for 10-15 minutes to dry further.
- Remove the sheet pan and check the cut lines. If any triangles have fused back together, run the knife or pizza cutter through the same cuts again while the layer is still warm.
- Let the chips cool on the pan for 10-15 minutes. Lift the triangles off the parchment, place them in a bowl, and sprinkle the cheddar cheese powder over the chips. Toss gently to coat.
Notes
The chips will have crisp edges with a lightly crisp center. Cottage cheese chips do not become ultra brittle like tortilla chips. If the center chips are softer than the edges, toast them on low in a toaster oven for a few minutes to firm them up. For crispier chips, spread the mixture thinner or bake the batch across two sheet pans so the center layer is not as thick. The cheddar cheese powder can be baked into the batter, but I tested it both ways and the flavor is stronger when it is added after baking.
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My Notes:
About This Recipe
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Coconut Free Gluten Free Grain Free Keto Nut Free Shellfish Free Snacks Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 70 |
| Fat: | 3 g |
| Carbohydrates: | 3 g |
| Protein: | 4 g |
| Cholesterol: | 12 g |
| Sodium: | 418 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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