Crispy Cottage Cheese Chips (Printable)

Golden, protein-rich chips made from seasoned cottage cheese. A crispy, satisfying snack that's gluten-free and vegetarian.

# What You Need:

→ 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 Hints:

01 -
  • You get the satisfying crunch of chips without the guilt, plus a serious protein boost that keeps you full longer.
  • The flavor is completely customizable, so you can make them smoky, herby, spicy, or cheesy depending on your mood.
  • They bake up fast with barely any cleanup, and you probably already have everything you need in your pantry.
02 -
  • If you dont drain the cottage cheese well enough, the chips will stay soft and chewy instead of crispy, so take your time with that step.
  • Spread each dollop as thin as you can, because thick chips just wont crisp up no matter how long you bake them.
  • Dont try to remove them from the sheet while theyre warm or theyll fall apart, patience is everything here.
03 -
  • Use full-fat cottage cheese if you want richer flavor and slightly better crisping, but low-fat works fine if thats what you have.
  • A silicone baking mat works even better than parchment because nothing sticks and the heat distributes more evenly.
  • If your oven runs hot, check the chips at 20 minutes, because they can go from golden to burnt quickly.
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