Cottage Cheese Chips
Crunchy, oven-baked cottage cheese chips—high protein, low carb, and perfect for guilt-free snacking!
Ingredients
- 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
Instructions
Preheat the Oven
- Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper (not foil or wax paper).
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.
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.
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.
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.
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.
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