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Crispy Cottage Cheese Chips

Crispy baked cottage cheese chips made from one ingredient plus seasoning. A salty, crunchy snack with 12 grams of protein per serving.

  • 12g protein
  • 95 calories
  • 40 minutes
  • 2 servings

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By The Protein First Kitchen Team. Published

Cottage cheese chips are exactly what they sound like: spoonfuls of cottage cheese baked until crisp, golden and lacy at the edges. They are salty and crunchy like cheese crisps, with 12 grams of protein per serving and no flour.

Drain, blot, spread

Extra liquid is the enemy of crunch. Pour off the whey, blot the cottage cheese, and spread each spoonful as thin as you can on parchment.

Seasoning ideas

  • Everything bagel seasoning.
  • Smoked paprika and garlic powder.
  • Ranch seasoning, or dip them in our Greek yogurt ranch.

They work as a snack, a soup topper, or a crunchy side for salads.

How to make cottage cheese chips in the oven

  1. Drain and blot the cottage cheese. Excess whey is what makes chips chewy.
  2. Use parchment, never foil or wax paper. The chips stick to foil.
  3. Spread each spoonful thin, about 3 inches wide. Thin edges crisp first.
  4. Bake at 400°F for 30 to 40 minutes, rotating the pan once.
  5. Cool 5 minutes on the pan to finish crisping.

Air fryer cottage cheese chips

Line the basket with a parchment round, add 4 to 5 spoonfuls spread thin, and air fry at 380°F for 12 to 16 minutes. Check often; air fryers vary.

Tips for crispy chips

  • Small-curd cottage cheese spreads more evenly.
  • Full-fat (4%) crisps more easily than nonfat.
  • Blend it for 10 seconds if your brand has very large curds.

Seasoning ideas

Everything bagel seasoning, smoked paprika and garlic, ranch seasoning, or a pinch of chili flakes. Add the seasoning before baking so it sticks.

Crispy Cottage Cheese Chips

Prep 5 min. Cook 35 min. Makes 2 servings of about 6 chips.

Servings

Ingredients

Instructions

  1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper (not foil or wax paper).
  2. Drain any liquid from the cottage cheese and blot it with a paper towel.
  3. Drop level tablespoons onto the parchment, 2 inches apart, and spread each into a thin circle about 3 inches wide.
  4. Sprinkle with seasoning.
  5. Bake 30 to 40 minutes, until deep golden and crisp at the edges. Thinner chips crisp faster.
  6. Cool on the pan for 5 minutes; they crisp more as they cool.

Notes

  • Spreading them thin is the most important step. Thick chips stay chewy in the middle.
  • Best eaten the same day. Re-crisp in a 350°F oven for 3 minutes if needed.

Questions people ask

Why are my cottage cheese chips chewy?

They are too thick or not baked long enough. Spread them thinner and bake until deep golden all over.

Can I make them in an air fryer?

Yes. Air fry on parchment at 380°F for 12 to 16 minutes, checking often.

How long do you bake cottage cheese chips?

30 to 40 minutes at 400°F for thin chips. Thicker chips can take up to 45 minutes. They are done when deep golden all over.

Do cottage cheese chips need to be refrigerated?

Store cooled chips in an airtight container at room temperature for 1 day. After that, refrigerate up to 3 days and re-crisp in a 350°F oven for 3 minutes.

Can I make cottage cheese chips in the microwave?

Not reliably. They turn chewy rather than crisp. Use the oven or air fryer.

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