Crispy Cottage Cheese Chips (Printable)

Golden, crispy baked chips made from seasoned cottage cheese. A high-protein, gluten-free snack that's ready in 40 minutes.

# What You'll 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)

# Directions:

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 Tips:

01 -
  • Protein powerhouse: Twelve grams of protein per serving keeps you satisfied without the crash that comes from empty carbs.
  • Deceptively simple: You probably have most of these seasonings already, and the hands-on time is genuinely just ten minutes.
  • Perfectly portable: Store them in a container and grab a handful before heading out, no guilt, no shame.
02 -
  • Moisture is everything: I learned this the hard way when my first batch turned into chewy discs instead of chips; draining the cottage cheese isn't optional, it's the foundation.
  • Don't skip the cooling: They'll taste soft and warm if you eat them straight off the sheet, but patience rewards you with actual crunch that makes you forget they started as dairy.
03 -
  • Use a food processor, not a blender: Blenders can overwork the mixture and make it too smooth, which actually results in less crispy chips with worse texture.
  • Don't be shy with seasonings: Cottage cheese is mild, so the seasonings need to be confident; you can always adjust in future batches, but underseasoned chips are just disappointing.
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