Crispy Cottage Cheese Chips (Printable Version)

A savory, high-protein baked snack featuring seasoned cottage cheese baked to crisp perfection.

# What You'll Need:

→ Dairy

01 - 2 cups 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

# Directions:

01 - Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place the cottage cheese in a fine-mesh sieve and press gently to remove excess liquid. Pat dry with paper towels to ensure crisp texture.
03 - In a mixing bowl, blend the drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly mixed.
04 - Spoon tablespoon-sized portions onto the prepared baking sheet, spacing them 2 inches apart. Flatten each mound gently with the back of a spoon to form circles approximately 2 to 2.5 inches in diameter.
05 - Optionally, sprinkle chopped chives or grated Parmesan cheese over each chip.
06 - Bake in the preheated oven for 30 to 35 minutes, until chips are golden brown and crisp around the edges.
07 - Allow chips to cool completely on the baking sheet to achieve maximum crispness.
08 - Carefully lift chips off the parchment paper and serve immediately, or store in an airtight container for up to two days.

# Expert Suggestions:

01 -
  • They're crunchy enough to satisfy chip cravings but packed with protein that actually keeps you full.
  • No weird aftertaste or that grainy texture cottage cheese usually has—just pure, savory crunch.
  • Ready in under an hour and you probably have everything in your kitchen already.
02 -
  • If you skip the draining step, your chips will come out chewy instead of crispy—I learned this the expensive way with wasted cottage cheese.
  • Watch them in the last 5 minutes of baking because the line between perfectly golden and burnt edges is quick.
03 -
  • If your chips aren't as crispy as you'd like, bake an extra 3 to 5 minutes, but keep your eye on them—the difference between perfect and burnt is quick.
  • Using small-curd cottage cheese makes a huge difference in texture compared to large-curd varieties.
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