Crispy Baked Cottage Cheese Fries (Print version)

Crispy baked cottage cheese fries — a high-protein, gluten-free snack or side ready in under an hour.

# What you need:

→ Main

01 - 2 cups full-fat cottage cheese, well-drained
02 - 2 large eggs

→ Dry Ingredients

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
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, forming a rectangle approximately 1/2-inch thick. Bake for 30 minutes or until firm and golden around the edges. Remove from oven and let cool for 5 minutes.
05 - Using a sharp knife or pizza cutter, slice the baked slab into fry-shaped pieces.
06 - Carefully separate and arrange the fries on the baking sheet. Lightly spray with olive oil. Return to the oven and bake for an additional 10 minutes, turning once halfway through for even crispiness.
07 - Serve warm with your preferred dipping sauce such as marinara, ranch, or Greek yogurt dip.

# Expert advice:

01 -
  • You get that satisfying french fry crunch without deep frying or guilt, which honestly feels like cheating.
  • Thirteen grams of protein per serving means these actually keep you full instead of leaving you hungry an hour later.
02 -
  • Skipping the draining step is the fastest way to end up with soggy fries that fall apart, so press that cottage cheese through a fine mesh strainer first.
  • The batter will seem too thick and stiff when you mix it, but that is exactly what you want because thin batter spreads into a pancake instead of a fry.
03 -
  • Wet your hands or spatula with cold water before spreading the batter to prevent sticking and get a perfectly smooth surface.
  • Let the baked slab cool completely before cutting if you want razor sharp fry edges, though slightly warm cuts more easily with less crumbling.

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