Cheese & Onion Cottage Cheese Crisps
These crispy snacks are made from cottage cheese and have a delicious cheese-and-onion flavour, which will fill your hunger gap at any time of the day. They are packed with protein and calcium, and you can bake them ahead or serve them freshly baked as an after-school snack, as a post-workout fuel or even munch on them during a movie night.
Nigella seeds (black onion seeds) add a lovely crunch and extra oniony flavour to this recipe, and have the bonus of anti-inflammatory, antioxidant and antimicrobial properties.
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Cheese & Onion Cottage Cheese Crisps
- 300 g Cottage Cheese ((full fat, creamy))
- 50 g Parmesan Cheese ((grated))
- 1 tbsp Chives ((fresh, chopped))
- 1 tbsp Nigella Seeds
Preheat the oven to 160°C fan (180°C conventional) and line three baking trays with silicon liners.
Mixed all the ingredients together and scoop heaped teaspoonfuls onto the prepared trays, leaving enough space around each scoop for the crisps to spread out as they bake.
Place in the pre-heated oven to bake for approximately 30 minutes, until the crisps are a deep golden brown – check the crips frequently after 20 minutes of cooking time and remove them from the oven if they are browning too quickly.
Once cooked, use a metal spatula to transfer the crisps onto a metal rack to cool.
The crisps care best eaten when freshly baked.
- If you don’t have three baking trays, cook the crisps in three batches.
- Add a pinch of garlic powder or nutritional yeast for some extra savoury depth.
- Store any leftovers in an airtight container for 3 days and re-crisp briefly in the oven if needed.
Responses