Crispy Cottage Cheese Chips (Printable Version)

Savory, crunchy baked cottage cheese bites ideal for nutritious snacking or dipping.

# Ingredient List:

→ 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 - Set oven to 350°F and 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 crispiness.
03 - In a medium bowl, combine drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt; stir until evenly blended.
04 - Spoon tablespoon-sized mounds of the mixture onto the prepared sheet, spacing them about 2 inches apart; flatten each mound with the back of a spoon into thin circles approximately 2 to 2.5 inches in diameter.
05 - Sprinkle chives or grated Parmesan cheese over the formed chips if desired.
06 - Bake in the preheated oven for 30 to 35 minutes until golden brown and crispy around the edges.
07 - Allow chips to cool completely on the baking sheet to achieve further crispness.
08 - Carefully remove chips from the baking sheet and serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • They're devastatingly crispy and taste nothing like cottage cheese—more like a sophisticated snack chip that happens to pack 14 grams of protein.
  • Takes barely 45 minutes from fridge to plate, making them perfect for last-minute cravings or meal prep without the fuss.
  • Endlessly customizable, so you can lean into savory, cheesy, or spiced versions depending on your mood.
02 -
  • Drainage is everything—I learned this the hard way when my first batch turned out chewy instead of crispy, and I realized I'd skipped the pressing step.
  • Don't skip the cooling period; these chips continue to firm up as they cool to room temperature, transforming from tender to satisfyingly crunchy.
  • Watch them in the oven during the last few minutes because they can go from golden to burnt faster than you'd expect.
03 -
  • Use a silicone baking mat instead of parchment paper if you have one—the chips release even more easily, and cleanup is effortless.
  • Bake them on the lower oven rack if your chips aren't getting crispy enough; this helps the bottoms brown without burning the tops.
Go Back