Cottage Cheese Chips
These crispy, high-protein cottage cheese chips are the perfect low-carb snack. Made with just one ingredient, they are crunchy, customizable, and ridiculously easy to make. A great alternative to traditional chips, they’re keto-friendly, gluten-free, and packed with flavor.
Ingredients
- 1 cup whole milk high-protein cottage cheese
- Optional seasonings:
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon everything bagel seasoning
- 2 tablespoons grated parmesan cheese optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Scoop cottage cheese onto the baking sheet. Use a tablespoon or small cookie scoop to drop small mounds of cottage cheese onto the parchment paper, leaving space between them.
- Flatten each mound. Using the back of a spoon, gently spread each scoop into a thin, even layer. The thinner you spread them, the crispier they will be.
- Season as desired. Sprinkle salt, garlic powder, smoked paprika, everything bagel seasoning, or parmesan cheese over the chips for extra flavor.
- Bake for 40-50 minutes. Check at 40 minutes—the chips should be deep golden brown at the edges. If they still look soft, bake for an additional 5-10 minutes.
- Let them cool completely. Once out of the oven, allow the chips to sit for a few minutes. They will crisp up even more as they cool.
- Enjoy immediately or store in an airtight container for up to 3 days.
Notes
- Use whole milk cottage cheese (4% fat) for the best texture—low-fat versions contain too much moisture and won’t crisp properly.
- High-protein cottage cheese (14g+ per ½ cup) works best, as it has less moisture and bakes into crispier chips.
- Small curd cottage cheese is ideal for even spreading and baking. If using large curds, mash them slightly before baking.
- For extra crispiness, bake longer. The darker the chips, the crunchier they’ll be.
- To re-crisp softened chips, place them in a 250°F oven for 5 minutes.