Crispy Baked Cottage Cheese Fries (Printable)
Crispy baked cottage cheese fries — a high-protein, gluten-free snack or side dish ready in under an hour.
# Ingredient List:
→ Base
01 - 2 cups full-fat cottage cheese, well-drained
02 - 2 large eggs
→ Dry Seasonings & Flour
03 - 1/2 cup chickpea flour or gluten-free flour
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For Baking
08 - Olive oil spray
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the cottage cheese in a blender or food processor and blend until mostly smooth.
03 - Transfer the blended cottage cheese to a mixing bowl. Add eggs, chickpea flour, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until a thick, uniform batter forms.
04 - Spread the batter onto the prepared baking sheet, shaping it into a rectangle approximately 1/2-inch thick.
05 - Bake for 30 minutes until firm and golden around the edges. Remove from the oven and let cool for 5 minutes.
06 - Using a sharp knife or pizza cutter, slice the baked slab into fry-shaped strips.
07 - Carefully separate the fries and arrange them spaced out on the baking sheet. Lightly spray with olive oil.
08 - Return to the oven and bake for an additional 10 minutes until crispy, turning the fries once halfway through if desired.
09 - Serve warm with your preferred dipping sauce such as marinara, ranch, or Greek yogurt dip.
# Helpful Tips:
01 -
- That satisfying crunch on the outside while staying pillowy soft inside will make you forget these are baked, not fried.
- At thirteen grams of protein per serving, these actually keep you full instead of leaving you hungry an hour later like regular fries do.
02 -
- Draining the cottage cheese thoroughly before blending can make or break the recipe because excess moisture prevents the batter from setting.
- The second bake is where the magic happens and skipping it will leave you with soft slabs instead of crispy fries.
03 -
- Let the baked slab cool for the full five minutes before cutting because it continues to set as it sits and cutting too early causes crumbling.
- For a low-carb version, swap the chickpea flour for almond flour and add an extra egg to help with binding.