Crispy Cottage Cheese Chips (Printable version)

Golden-baked cottage cheese chips packed with protein. Crispy, seasoned, and ready in under 40 minutes.

# Needed ingredients:

→ Dairy

01 - 2 cups (450 g) cottage cheese (full fat or low fat)

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon sea salt

→ Optional Add-Ins

07 - 1 tablespoon grated Parmesan cheese
08 - 1 teaspoon dried herbs (oregano, thyme, or rosemary)

# How to make it:

01 - Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place cottage cheese in a fine mesh sieve or cheesecloth and press gently to remove excess moisture.
03 - Transfer the drained cottage cheese to a food processor. Add garlic powder, onion powder, smoked paprika, black pepper, and sea salt. Add Parmesan and herbs if using. Blend until mostly smooth but still a bit textured.
04 - Scoop heaping teaspoons of the mixture onto the prepared baking sheet, spacing 1 inch apart. Flatten each dollop into a thin round chip, about 2 inches wide.
05 - Bake for 25–30 minutes, or until chips are golden brown and crisp around the edges.
06 - Cool completely on the baking sheet. Chips will crisp further as they cool. Serve immediately or store in an airtight container.

# Expert Suggestions:

01 -
  • You get the crunch and salt you crave without the guilt that follows a snack binge.
  • Each chip packs more protein than most grab-and-go options, so you actually feel satisfied.
  • The flavor is fully customizable, you can go smoky, herby, or spicy depending on your mood.
  • It uses one main ingredient you probably already have chilling in your fridge.
02 -
  • Skipping the draining step leaves you with soggy, bendable discs instead of chips, so take the extra minute to press out that moisture.
  • Don't rush the cooling, lifting them too soon makes them fall apart, but patience rewards you with perfect crunch.
  • Spread them thin, thicker chips taste good but never quite get that satisfying snap.
03 -
  • Use a silicone mat instead of parchment if you have one, the chips release even more easily and brown more evenly.
  • Taste your cottage cheese before you start, some brands are saltier than others, and you may want to dial back the added salt accordingly.
  • If your chips aren't crisping up, your oven might run cool, bump the temp to 375°F and keep a close eye on them.
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