Crispy Cottage Cheese Chips (Printable)

Savory high-protein baked chips made with cottage cheese. Crispy and perfect for healthy snacking or dipping.

# What You’ll Need:

→ Dairy

01 - 2 cups (16 oz) cottage cheese, full-fat or low-fat, small curd preferred

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/4 teaspoon smoked paprika (optional)
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon salt

→ Optional Toppings

07 - 1 tablespoon finely chopped chives
08 - 1 tablespoon grated Parmesan cheese

# How To Make:

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 and press gently to remove excess liquid. Pat dry with paper towels to enhance crispiness.
03 - In a mixing bowl, blend drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until uniform.
04 - Spoon tablespoon-sized portions onto the baking sheet, spacing 2 inches apart. Gently flatten each mound with the back of a spoon into circles approximately 2 to 2.5 inches in diameter.
05 - Sprinkle chopped chives or grated Parmesan cheese over each chip if desired.
06 - Bake for 30 to 35 minutes until edges are golden brown and chips are crispy.
07 - Allow chips to cool completely on the baking sheet to achieve maximum crispiness.
08 - Carefully remove chips from the parchment and serve immediately, or store in an airtight container for up to 2 days.

# Top Suggestions:

01 -
  • They're genuinely crispy and savory, not mushy or bland like you'd expect from cottage cheese.
  • Packed with protein but so light you can eat a whole batch without feeling weighed down.
  • Ready in under an hour, and they actually stay fresh for a couple of days if you can stop yourself from eating them all at once.
02 -
  • Draining the cottage cheese is non-negotiable—skip this and you'll get puffy, soft chips instead of the crispy snack you're after.
  • Watch them closely in the last 5 minutes; the line between golden and burnt is thinner than you'd think, and a few extra minutes makes them dramatically crunchier.
03 -
  • If your oven runs hot, start checking at 28 minutes—every oven is different, and burnt chips are sad chips.
  • Pressing the cottage cheese dry is the single most important step; it determines whether you get chips or crisps or something in between.
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