I discovered a high‑protein, keto‑friendly snack that’s surprisingly easy to make: crispy cottage cheese chips. It’s just cottage cheese baked until golden and crunchy—a delicious guilt‑free treat.

Why You’ll Love This Recipe

I love how minimal this snack is—just one main ingredient, and I control the flavor with seasonings. It’s packed with protein, low in carbs, and perfect for dipping or munching on its own. Whether I need a quick bite or a replacement for chips, this always hits the spot.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup whole‑milk cottage cheese (small curds, ideally around 4% milk fat)
Optional seasonings: garlic powder, onion powder, chili powder, everything‑bagel seasoning, dried herbs, or grated Parmesan

I prefer whole‑milk cottage cheese with at least 14 g protein per ½ cup—it makes the chips much crispier.

directions

Preheat the oven to 350°F (177°C).
Line a baking sheet with high‑quality parchment paper to prevent sticking.
Use a tablespoon scoop (or spoon) to place dollops of cottage cheese on the sheet, spaced about 2 inches apart.
Flatten each scoop to about 3⁄16 to ¼ inch thick using the back of a spoon.
Sprinkle seasonings as desired.
Bake for 40–50 minutes, starting to check around 20 minutes. I look for edges that are dark brown and centers that are golden.
Remove from oven and let cool completely for about 20–30 minutes. The chips will firm up as they cool.
Enjoy once cooled. I store extras in an airtight container at room temperature or in the fridge or freezer. Re‑bake briefly to re‑crisp if softened.

Servings and timing

Makes about 16 chips
Prep time: 5 minutes
Cook time: 40–50 minutes
Cooling time: 20–30 minutes
Total time: about 1 hour

Variations

Everything bagel: I sprinkle no‑salt everything bagel seasoning for a savory twist.
Spicy: I like to dust with chili powder for a little kick.
Cheesy herb: I mix garlic powder and dried herbs like rosemary or chives.
Extra cheesy: I add a bit of Parmesan or cheddar to the mix before baking.

storage/reheating

I store chips in an airtight container. If I eat them the same day, room temperature works. For longer storage, I keep them in the fridge or freezer. To bring back the crunch, I reheat them in a 350°F oven for a few minutes.

FAQs

Can I use low‑fat or large‑curd cottage cheese?

I’ve found whole‑milk, small‑curd cottage cheese gives the best crunch. Low‑fat or large curds have more moisture and make chips softer.

Why do some chips stick to parchment?

Lower‑quality parchment can cause sticking or spreading. I use a sturdy brand to avoid that.

My chips are browned around the edges but still soft in the middle—help?

I bake them longer. I aim for a golden brown across the surface, which can take up to 50 minutes depending on the oven and chip thickness.

Can I microwave these chips?

Yes, I’ve tried microwaving a small scoop of cottage cheese on parchment for about 4 minutes. The texture is slightly different but still satisfying.

Are these really low‑carb and high‑protein?

Yes. Cottage cheese is naturally high in protein and low in carbohydrates, which makes these chips a great snack for a low‑carb or keto lifestyle.

Conclusion

I’m thrilled with how these chips turned out—crispy, flavorful, and nourishing. It’s amazing that cottage cheese transforms into a satisfying snack with no complicated prep. I’ll keep experimenting with seasonings to find my favorite combo. This is a snack I’ll definitely keep coming back to.