Baked Cottage Cheese Fries (Printable)
Crispy oven-baked cottage cheese sticks—high protein, gluten-free, and ready in under an hour.
# 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 & Dry Ingredients
03 - 1/2 cup (60 g) chickpea flour (or all-purpose flour for non-gluten-free version)
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
→ For Coating
10 - 1 tablespoon olive oil (optional, for brushing)
# How to make it:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine the drained cottage cheese and Parmesan. Mash lightly with a fork until well blended but still slightly chunky.
03 - Add chickpea flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper. Mix until a soft, moldable dough forms.
04 - Transfer the dough to a lightly floured surface. Using your hands, shape the mixture into a rectangle about 1/2-inch thick. Cut into fry-shaped sticks about 1/2 inch wide.
05 - Place the cottage cheese fries evenly on the prepared baking sheet. Optionally, brush or spray them lightly with olive oil for extra crispiness.
06 - Bake for 30–35 minutes, flipping halfway through, until golden and crisp at the edges.
07 - Let cool for a few minutes before serving with your favorite dipping sauce.
# Expert Tips:
01 -
- These fries pack 13 grams of protein per serving, which means you can snack guilt free while feeling genuinely full.
- The chickpea flour and cornstarch combination creates a crunch that rivals anything deep fried, all from your oven.
- They come together with pantry staples and zero fancy techniques, making them perfect for last minute guests or late night cravings.
02 -
- Under draining the cottage cheese is the number one reason these fries turn soggy, so do not skip that step no matter how impatient you feel.
- Flipping them halfway through baking is non negotiable, because the bottom will not crisp properly without that single flip.
03 -
- Wet hands make shaping the dough infinitely easier, so keep your palms slightly damp while patting it into a rectangle.
- Letting the fries cool on the baking sheet for three to five minutes before serving lets the crust set and prevents them from falling apart.