Crispy Cottage Cheese Chips (Print Version)

A savory baked snack featuring crisp cottage cheese bites with spices and optional toppings.

# 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

# How to Make It:

01 - Heat oven to 350°F. 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 for enhanced crispness.
03 - In a medium bowl, mix drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly incorporated.
04 - Spoon tablespoon-sized portions onto the prepared sheet, spacing them 2 inches apart. Flatten each mound with the back of a spoon to about 2 to 2.5 inches diameter.
05 - Sprinkle chips evenly with chives or grated Parmesan if desired.
06 - Bake for 30 to 35 minutes until edges are golden brown and crispy.
07 - Allow chips to cool completely on the baking sheet to achieve maximum crispness. Serve immediately or store in an airtight container for up to 2 days.

# Additional Tips::

01 -
  • They hit that impossible sweet spot of being genuinely crispy while staying protein-packed, so you're not sacrificing crunch for nutrition.
  • The whole thing takes less than an hour from start to finish, and most of that is hands-off baking time.
  • Unlike store-bought chips, you control every seasoning, so they can be savory, spicy, or herbaceous depending on your mood.
02 -
  • Draining the cottage cheese is non-negotiable—skip this step and you'll end up with chewy, dense rounds instead of chips.
  • The oven temperature matters more than you'd think; too hot and they burn before the centers set, too cool and they never crisp up properly.
  • They keep for two days in an airtight container, but honestly, they're best eaten the same day while they still have that perfect snap.
03 -
  • Use full-fat cottage cheese if you can—it creates richer, more flavorful chips than the low-fat versions.
  • Bake them on the middle oven rack where heat circulates evenly, and rotate the baking sheet halfway through for consistent browning.
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