Crispy Cottage Cheese Chips (Printable)

Crunchy baked cottage cheese snack rich in protein, perfect for wholesome snacking or dipping.

# 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 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place the 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, mix the drained cottage cheese with garlic powder, onion powder, smoked paprika, black pepper, and salt until well combined.
04 - Spoon tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing about 2 inches apart. Flatten each mound gently 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 flattened mounds if desired.
06 - Bake for 30 to 35 minutes until the edges are golden brown and the chips are crispy.
07 - Allow chips to cool completely on the baking sheet; they will firm up further as they cool.
08 - Carefully lift chips off the parchment and serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • You get a genuinely crunchy snack loaded with protein that actually tastes like real food, not a health product.
  • The whole thing takes less than an hour, and most of that is passive oven time while you do something else.
  • It's naturally gluten-free and works for so many diets without feeling restrictive or boring.
02 -
  • If you skip the draining step or don't dry them thoroughly enough, you'll end up with soft, chewy discs instead of crispy chips—the texture is everything here.
  • Watch them after 25 minutes because every oven is different; some will crisp faster, and burnt edges taste bitter and ruin the whole batch.
03 -
  • If your cottage cheese is very wet, drain it in the sieve for 10 minutes, then wrap it in cheesecloth and hang it over a bowl in the fridge for an hour or two for maximum dryness.
  • Bake them on the middle rack of your oven where heat circulates evenly; top and bottom racks can cause uneven browning or burning.
Go Back