Cottage Cheese Chips are a high-protein, low-carb snack that I love for their simplicity and crunch. With just one main ingredient—cottage cheese—they're easy to make, completely customizable, and surprisingly satisfying. Whether I’m craving something salty or need a quick snack between meals, these crispy little bites hit the spot every time.
Why I Love This Recipe
Here’s why I keep making these over and over:
- They’re made from just one main ingredient and a few optional seasonings.
- They’re naturally high in protein and fit well into low-carb or keto lifestyles.
- I can make them savory, spicy, or herby with whatever seasonings I have on hand.
- They’re baked, not fried, and satisfy my chip cravings without the guilt.
- I can whip up a batch in under an hour, and they keep well for snacking all week.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cottage cheese (preferably full-fat, small curd)
- Optional seasonings: garlic powder, onion powder, paprika, everything bagel seasoning, dried herbs, salt and pepper
Directions
- I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- If the cottage cheese is very wet, I strain it slightly or blot with a paper towel to remove excess moisture. Sometimes I blend it for a smoother texture, but I often just use it as is.
- Using a tablespoon, I scoop out small dollops of cottage cheese onto the baking sheet, spacing them about an inch apart.
- I flatten each mound into a round, thin disc—about 3/16 to ¼ inch thick.
- I season the tops with my favorite spices. Lately, I’ve been loving a sprinkle of everything bagel seasoning or a pinch of smoked paprika.
- I bake the chips for about 30 to 40 minutes, or until they’re golden and crispy at the edges. They may look a little soft at first, but they crisp up as they cool.
- Once out of the oven, I let them cool completely on the baking sheet before removing.
Servings and Timing
- Servings: About 16 chips (depending on size)
- Prep Time: 5 minutes
- Bake Time: 30–40 minutes
- Total Time: Around 45 minutes
Variations
I like switching things up depending on my mood:
- Spicy: I add cayenne pepper or chili flakes for a kick.
- Cheesy: I mix in a teaspoon of grated Parmesan for a richer, nuttier flavor.
- Herby: I sprinkle dried rosemary, thyme, or Italian seasoning for extra aroma.
- Sweet Option: I’ve even tried a sweet version with a pinch of cinnamon and a light dusting of monk fruit sweetener—super tasty with Greek yogurt.
Storage and Reheating
I store the cooled chips in an airtight container at room temperature for up to 3 days. If they lose their crunch, I pop them back in a 350°F oven for a few minutes to crisp them up again. They’re best fresh but still great the next day or two.
FAQs
Can I use low-fat cottage cheese?
I can, but I’ve found that full-fat cottage cheese works better because it has less moisture and crisps up more easily.
Why aren’t my chips getting crispy?
If they’re too thick or still too moist, they won’t crisp up. I make sure to flatten them thinly and bake until the edges are golden brown.
Can I make these in an air fryer?
Yes, I can! I use parchment paper and air fry at 350°F for about 10–12 minutes, checking often after 8 minutes.
Can I blend the cottage cheese first?
Yes, blending gives a smoother, more uniform chip. I use a blender or food processor for a quick blitz before baking.
Do I need to refrigerate them?
Nope, they’re fine at room temperature in a sealed container. I just make sure they’re fully cooled before storing to avoid sogginess.
Conclusion
Cottage Cheese Chips are a smart, tasty alternative to traditional chips, especially when I’m trying to keep my snacks high in protein and low in carbs. With just a few simple steps and endless flavor options, they’re one of the easiest recipes I keep in my snack rotation.
Cottage Cheese Chips
- Prep Time: 5 minutes
- Cook Time: 30–40 minutes
- Total Time: 45 minutes
- Yield: About 16 chips (varies by size)
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
These Cottage Cheese Chips are a high-protein, low-carb snack made from just one main ingredient—cottage cheese! Crispy, customizable, and oven-baked, they’re the perfect guilt-free chip alternative for keto, low-carb, or high-protein snackers looking for a crunchy bite that satisfies.
Ingredients
- Cottage cheese (preferably full-fat, small curd)
- Optional seasonings:
- Garlic powder
- Onion powder
- Paprika or smoked paprika
- Everything bagel seasoning
- Dried herbs (thyme, rosemary, Italian blend)
- Salt and pepper
- Parmesan (optional, for cheesy flavor)
- Cayenne or chili flakes (for heat)
- Cinnamon and sweetener (for sweet variation)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
If the cottage cheese is too wet, blot it with a paper towel or strain slightly. Optional: blend for a smoother chip texture.
Spoon cottage cheese onto the baking sheet using a tablespoon, spacing dollops an inch apart.
Flatten each one into a thin round disc, about 3/16 to ¼ inch thick.
Sprinkle with seasonings of choice (e.g., everything bagel seasoning, paprika, herbs).
Bake for 30–40 minutes, or until edges are golden and crispy.
Let cool completely on the baking sheet to allow chips to firm up before removing.
Notes
- Full-fat cottage cheese works best for texture and crispiness.
- Sweet variation: add cinnamon and a low-carb sweetener like monk fruit.
- Blended cottage cheese creates smoother, more uniform chips.
- Chips will crisp further as they cool—don’t overbake.
