Cottage Cheese Chips

Snacking just got a protein-packed upgrade with these Cottage Cheese Chips. Made from just one main ingredient—whole milk cottage cheese—these chips are baked until golden, crispy, and deliciously addictive. If you’re trying to eat cleaner or follow a low-carb, high-protein lifestyle, this might be your new favorite snack.

I discovered this clever idea when I was experimenting with new ways to make cottage cheese more exciting. It’s a staple in my fridge, but I’d never thought of turning it into crunchy chips—until now. With just a bit of time in the oven and a sprinkle of your favorite seasonings, you’ll have a savory, satisfying chip that works with dips or stands proudly on its own.

Whether you need a mid-afternoon snack, a gym-bag-friendly protein bite, or a healthy addition to your charcuterie board, these Cottage Cheese Chips are a game-changer.

Why You’ll Love These Cottage Cheese Chips

Just one main ingredient: All you need is cottage cheese
High-protein, low-carb: A fantastic keto and macro-friendly snack
Customizable: Add your favorite spices, seasonings, or herbs
Oven-baked: No frying, no mess, just crispy perfection
Dippable and snackable: Enjoy with salsa, guacamole, or eat plain
Easy to store: Great for on-the-go or meal prepping snacks

Ingredients (Makes 16 Chips)

• 1 cup (256g) whole milk small curd cottage cheese (4% milkfat recommended)

Tip: For best results, use full-fat cottage cheese with small curds. This helps the chips hold together and crisp more evenly.

Optional Seasonings:

• Garlic powder
• Onion powder
• Paprika or smoked paprika
• Chili flakes
• Dried herbs (like rosemary, thyme, or parsley)
• Grated Parmesan (for an extra cheesy boost)

How to Make Cottage Cheese Chips

1. Preheat the Oven

Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper (not foil or wax paper).

2. Scoop the Cottage Cheese

Use a 1-tablespoon cookie scoop or spoon to drop portions of cottage cheese onto the prepared baking sheet. Leave about 2 inches of space between each scoop, as they will spread a bit during baking.

You should end up with 16 small mounds of cottage cheese.

3. Flatten the Chips

Using the back of a spoon or a flat metal spatula, gently flatten each mound to about 3/16 to ¼ inch thick. Try to keep the edges smooth and consistent for even baking.

4. Season

This is the time to sprinkle your favorite seasonings on top. Whether you go spicy with paprika, herby with oregano, or umami-rich with Parmesan, this step adds tons of flavor.

5. Bake

Bake the chips in the preheated oven for 40–50 minutes, depending on your oven and the thickness of your chips.

They’re done when:

• The edges are dark brown
• The surface is golden and no longer glossy
• They release easily from the parchment

For extra crispiness, let them get a little darker around the edges—but watch them closely in the final 5 minutes to avoid burning.

6. Cool Completely

This step is critical. Let the chips cool directly on the baking sheet for 20–30 minutes. They will continue to crisp up as they cool. If you try to eat them too early, they’ll be soft and won’t have the chip texture.

7. Serve or Store

Once fully cooled and crunchy, enjoy immediately or store in an airtight container for up to 4–6 hours at room temperature.

For longer storage:

• Refrigerate and re-crisp in the oven at 325°F for 5–8 minutes
• Freeze and rebake directly from frozen when ready to eat

How to Customize Your Cottage Cheese Chips

These chips are a blank canvas. Here are some ideas to make them your own:

Cheesy blend: Mix in a little shredded mozzarella or Parmesan before baking
Spicy kick: Add cayenne, chili powder, or red pepper flakes
Everything bagel flavor: Sprinkle with sesame seeds, garlic, onion, and salt
Italian-inspired: Add dried oregano, basil, and a dash of black pepper
Ranch vibe: Garlic powder, onion powder, dill, and parsley

What to Serve With Cottage Cheese Chips

• Hummus or tzatziki
• Avocado mash or guacamole
• Low-carb salsa or pico de gallo
• Greek yogurt dip with herbs and lemon
• On their own—they’re great solo, too!

Tips for Success

• Use small curd cottage cheese—large curds won’t hold together as well
• Make sure to flatten evenly—thicker chips may stay soft inside
• Watch closely in the last 10 minutes—they can go from golden to burnt fast
• For consistent results, try baking on a silicone mat if you don’t have parchment

Frequently Asked Questions

Can I make these in an air fryer?
Yes, but you’ll need parchment air fryer liners and to reduce the bake time to about 15–18 minutes at 325°F, checking frequently.

Do I have to use full-fat cottage cheese?
No, but lower-fat versions may not crisp up as well. Full-fat works best for texture.

Are these keto-friendly?
Yes! With minimal carbs and high protein, they fit into most low-carb and keto diets.

Can I store them for later?
Yes, but they’re best eaten fresh. If they soften, reheat in the oven for 5–7 minutes to bring back the crisp.

Can I double the batch?
Absolutely—just use two trays or bake in batches to avoid overcrowding.

Final Thoughts

These Cottage Cheese Chips are proof that a high-protein snack doesn’t have to be complicated or boring. With one main ingredient and a few pantry seasonings, you can create a crispy, savory chip that’s satisfying, nutritious, and totally unique.

They’re perfect for anyone trying to sneak in extra protein, stay low-carb, or just switch things up in the snack department. The best part? They’re endlessly adaptable and totally addictive—once you make a batch, don’t be surprised if they disappear in minutes.