Baked Cottage Cheese Fries (Printable)
Crispy oven-baked cottage cheese sticks—golden, protein-packed, and perfect for dipping.
# What You'll Need:
→ Dairy
01 - 1 1/2 cups (about 350 g) small curd cottage cheese, well-drained
02 - 1/4 cup (25 g) grated Parmesan cheese
→ Binding and Dry Ingredients
03 - 1/2 cup (60 g) chickpea flour (use all-purpose flour if gluten-free is not needed)
04 - 1/4 cup (30 g) cornstarch
05 - 1/2 teaspoon baking powder
→ Seasonings
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Coating
10 - 1 tablespoon olive oil, for brushing (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, combine the drained cottage cheese and grated Parmesan. Mash lightly with a fork until well blended but still slightly chunky in texture.
03 - Add chickpea flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper to the dairy mixture. Stir until a soft, moldable dough comes together.
04 - Transfer the dough to a lightly floured surface. Using your hands, press and shape the mixture into a rectangle about 1/2 inch (1.3 cm) thick. Cut into fry-shaped sticks approximately 1/2 inch (1.3 cm) wide.
05 - Place the cottage cheese fries evenly on the prepared baking sheet, leaving space between each piece. Optionally, brush or lightly spray with olive oil for extra crispness.
06 - Bake for 30 to 35 minutes, flipping the fries halfway through, until golden brown and crisp at the edges.
07 - Let the fries cool for a few minutes on the baking sheet before serving with your preferred dipping sauce.
# Expert Tips:
01 -
- They deliver that deep fried crunch without a single drop of oil in a pan, which means less mess and zero guilt.
- Each serving packs 13 grams of protein, so you can snack freely without feeling like you wasted your appetite on empty calories.
- The chickpea flour keeps everything gluten-free while adding a subtle nuttiness that regular flour never achieves.
02 -
- Wet cottage cheese is the enemy of crispiness, so press it firmly in a fine mesh strainer or squeeze it in a clean towel before mixing.
- Flipping the fries at the halfway mark is non-negotiable if you want even browning on all sides.
03 -
- Wet your knife slightly between cuts to prevent the dough from sticking and tearing your perfectly shaped fries.
- Do not overcrowd the baking sheet because these fries need hot air circulating around every side to crisp properly.