These crispy cottage cheese chips are crunchy, cheesy, and kind of addictive — in the best way. If you’re someone who loves a good salty snack but also wants to sneak in more protein during the day, you’ll probably love these as much as I do. They’re just two ingredients, but don’t let that fool you—they’re surprisingly flavorful and versatile.
I started making these during one of my “let’s clean out the fridge” weeks, and now they’re on regular snack rotation. Whether I’m craving something salty in the afternoon or need a quick crunch to go with soup, they never disappoint.
What Makes These Chips Worth Trying
Honestly, I used to think cottage cheese was only good cold or blended into smoothies. But baking it? Total surprise. These chips hit that sweet spot between cheesy crisp and protein-packed munch.
They’re great if you’re doing low carb or just looking for a snack that feels indulgent without being junky. I love them on movie nights instead of reaching for store-bought chips. Sometimes I’ll even toss a few on top of tomato soup or crumble them over a salad for a crunchy twist.
And bonus? They’re ridiculously easy. If you’ve got a spoon, an oven, and a little cottage cheese, you’re already halfway there.
Ingredients You’ll Need
- Cottage Cheese: Dry cottage cheese works best, especially for that crunch factor. If yours is a little wet (and most are), just strain it. I often use full-fat for a richer flavor, but low-fat works fine too.
- Everything But the Bagel Seasoning: This blend is a pantry MVP in my kitchen. It adds that garlic-onion-sesame pop that takes these chips from “meh” to “pass me another.”
That’s it—just two ingredients, but don’t be afraid to get creative. I sometimes mix in a pinch of chili flakes or smoked paprika, depending on my mood.
Step-by-Step: How I Make These Chips
Prep Time: 5 mins
Cook Time: 45 mins
Servings: 12 chips (depending on size)
Here’s how I usually do it:
- Preheat the oven to 350°F.
Get your oven nice and hot—cold starts just don’t give that perfect golden edge. - Line a baking sheet with parchment paper.
Trust me, skip the foil unless you enjoy peeling off stuck-on cheese. - Spoon it out.
Drop small tablespoonfuls of strained cottage cheese onto the parchment. Keep a little space between each one because they’ll spread a bit. - Flatten gently.
Use the back of a spoon to spread them into thin rounds. I try to keep them all about the same size for even baking. - Sprinkle on the seasoning.
Don’t hold back—this is where the flavor happens. - Bake for about 45 minutes.
You’re looking for golden brown edges and a firm texture. The smell will tell you they’re getting close. - Let them cool.
This is the hardest part, seriously. They crisp up more as they cool, so don’t rush it.
My Go-To Tips and Tricks
- Strain that cheese.
The drier, the better. I’ve used a mesh strainer, cheesecloth, even just layered paper towels. If there’s too much moisture, you’ll end up with chewy chips. - Full-fat = more flavor.
If you’re not strictly counting macros, go with full-fat cottage cheese. The flavor and crunch are just better. - Mix it up.
Add garlic powder, onion powder, or even a dash of nutritional yeast. I once sprinkled ranch popcorn seasoning on a batch and it was dangerously good. - Test your oven.
Every oven bakes differently, so your first batch might need a minute more or less. I usually start checking around the 40-minute mark. - Store like a pro.
I let them cool completely, then store in a small airtight tin. They stay crisp for a few days—if they last that long.
Common Questions I Get
Can I use small curd cottage cheese?
Yes, and actually, small curd works better. It spreads more evenly and gives a thinner, crispier chip.
How do I make sure they come out crunchy?
Drain the cheese well, flatten it thin, and bake until you see those golden edges. And don’t skip the cooling part—they firm up as they cool.
Can I make them in the microwave?
You can! Just spread a small amount on parchment over a microwave-safe plate and microwave on high for about 2 minutes. Let them cool for 10–15 minutes—they’ll crisp up as they sit.
Cottage Cheese Chips
Crispy, cheesy, and totally snack-worthy—these cottage cheese chips are my go-to when I’m craving something crunchy without the guilt. Made with just two ingredients, they’re surprisingly satisfying, packed with protein, and ridiculously easy to whip up.
Ingredients
- ¾ cup full-fat cottage cheese (look for dry curd style if possible)
- 1 tablespoon everything bagel seasoning
Instructions
- Start by getting your oven nice and hot—set it to 350°F. While that’s preheating, line a baking sheet with parchment paper to keep things from sticking.
- Scoop small spoonfuls of cottage cheese onto the sheet, spacing them at least an inch apart so they don’t melt into each other. Use the back of the spoon to gently flatten them into little rounds.
- Now for the magic—sprinkle each one generously with everything bagel seasoning.
- Slide the tray into the oven and bake for about 45 minutes, or until the edges are golden and crisp. Keep an eye on them near the end; every oven is a little different.
- Let them cool slightly before digging in. They crisp up even more as they cool!
Notes
- If your cottage cheese is on the wet side, strain it through a fine mesh sieve before baking—too much moisture = soggy chips.
- Want more flavor? Add a pinch of garlic or onion powder before baking.
- A fun twist: try popcorn seasonings like dill pickle or cheddar powder for a whole new flavor vibe.
- Store leftovers in an airtight container to keep them nice and crunchy.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 16Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 86mgCarbohydrates 1gFiber 0gSugar 0gProtein 2g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
How do I store leftovers?
Once completely cooled, I pop them into a container with a tight lid. If I’m stacking them, I add a bit of parchment in between. You can also keep them in the fridge for up to a week or freeze them for longer. To bring the crunch back, just toss them into a hot oven or air fryer for a couple of minutes.
Let me tell you—these chips are the kind of snack that disappears fast. I’ve made them for friends, and they’re always shocked when I say they’re made from cottage cheese. Give them a try next time you’re craving something salty and crunchy without the usual snack guilt. They’re easy, fun, and a great little protein boost too.
If you try them, let me know your favorite twist or seasoning—I’m always up for new ideas in the kitchen.
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