1 Ingredient Cottage Cheese Chips (High Protein Recipe)
Crispy, cheesy, and totally addictive! These easy cottage cheese chips are a high-protein snack that’s perfect for guilt-free munching anytime.
Cottage cheese is definitely having a moment. It is all over my FYP in both savory and sweet recipes. But why exactly is it suddenly showing up everywhere?
Cottage cheese is high in protein, a source of calcium, and it is also a good low-fat and low-calorie option, even if you choose a full-fat variety.
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I use it in this cottage cheese flatbread when I want a low carb flatbread. It is also delicious in these tasty treats – cottage cheese chocolate chip cookies, the ultimate cottage cheese protein balls, and the viral cottage cheese cookie dough dip.
Why You’ll Love These Cottage Cheese Chips
These crispy chips are the ultimate treat for anyone looking for keto or low carb snacks, a crunchy alternative to traditional potato chips for movie nights, or even a topper for soups and salads. And the best part? They’re ridiculously easy to make using just two ingredients!
Ingredients
- Cottage cheese – drain the excess moisture from cottage cheese with a fine mesh strainer or a fork allowing the liquid to drain from the tub. My go-to is Dairyland 4% cottage cheese – one with a higher fat works best.
- Everything but the Bagel seasoning – Crunchy, garlicky, and onion-y, this is the MVP of all seasonings.
Cottage Cheese Protein Chips
Prep Time: 5 mins
Cook Time: 45 mins
Servings: 12
How to Make Cottage Cheese Chips
1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with a piece of parchment paper.
3. Drain excess moisture from the cottage cheese and drop tablespoonfuls of cheese onto the parchment paper at least an inch apart.
4. Flatten each a bit with the back of a spoon.
5. Sprinkle with bagel seasoning.
6. Bake for 45 minutes or until the edges of the chips are golden and crispy. Tip: check them half way, not all ovens and brands of cheese bake the same!
7. Let cool (the hard part) and enjoy your crispy, crunchy chips!
Expert Tips and Tricks
- Excess moisture is the enemy of crispy chips. If you can’t find a high fat cottage cheese, use a fine mesh strainer to get rid of all the extra liquid.
- If you’re into keto recipes, full-fat cottage cheese makes these even richer and adds a little extra oomph.
- If you love garlic powder or onion powder, toss them in! The flavor combination options are endless.
- Flavour HACK – use a sprinkle of your favorite popcorn seasoning. Kernels dill pickle seasoning is life changing!
- Depending on your oven and taste preferences, you might need to adjust the bake time a little bit for that perfect crispy texture.
- Pop any leftovers into an airtight container. That way, they stay crunchy and ready for snacking.
Frequently Asked Questions
Can I use small curd cottage cheese?
Absolutely! In fact, small curd works even better, since it spreads nicely and crisps up faster.
How do I get cottage cheese chips to be crispy?
To ensure maximum crispiness, drain any excess moisture from the cottage cheese thoroughly using a fine mesh strainer or pat it dry with paper towels.
Flattening the cheese into thin, even layers on a baking sheet also helps achieve a uniform crispy texture. Baking at the correct temperature and preheating the oven is key to perfecting those crispy chips.
Can I make cottage cheese chips in the microwave?
Yes, the microwave method is a quicker alternative! Place small scoops of cottage cheese on a microwave-safe plate lined with parchment paper, flatten them thinly, and cook on high for about 2 minutes.
Allow the chips to cool for 10–15 minutes to crisp up further.
How should I store leftover cottage cheese chips?
Once cooled, transfer the chips to an airtight container to maintain their crunch. If storing multiple layers, place parchment paper between them to avoid sticking.
For longer storage, you can refrigerate the chips for up to a week or freeze them for a month. Reheat them in a hot oven or the air fryer to restore crispiness.
If you’re like me and you’ve been scrolling TikTok lately, you’ve probably stumbled upon the latest cottage cheese obsession: high-protein cottage cheese chips!
Whether you’re looking to build your low carb and keto recipe library or just exploring guilt-free snacking, high-protein cottage cheese chips are bound to become your new favorite treat.
You’ve got to try my latest chip recipes – these Onion Ring Chips, Pepperoni Chips, Dill Pickle Chips or Big Mac Chips too! Get ready to snack smarter, not harder, with these cottage cheese chips. Happy munching!
If you love this cottage cheese chips recipe, click the stars below to give it a five star review and leave a comment! Please help me share it on Instagram, Facebook or Pinterest.
Cottage Cheese Chips Recipe
Ingredients
- ¾ cup 4% cottage cheese high fat cottage cheese works best
- 1 Tbsp everything but the bagel seasoning
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Drain excess moisture from the cottage cheese and drop tablespoonfuls of cheese onto the parchment paper at least an inch apart.
- Flatten each a bit with the back of a spoon.
- Sprinkle with bagel seasoning.
- Bake for 45 mins or until the edges of the chips start to darken. Tip: check them half way, not all ovens and brands of cheese bake the same!
- Allow to cool before storing in an airtight container.
Notes
-
- Excess moisture is the enemy of crispy chips. If you can’t find dry cottage cheese, use a fine mesh strainer to get rid of all the extra liquid.
-
- If you’re into keto recipes, full-fat cottage cheese makes these even richer and adds a little extra oomph.
-
- If you love garlic powder or onion powder, toss them in! The flavor combination options are endless.
- Flavour HACK – use a sprinkle of your favorite popcorn seasoning. Kernels dill pickle seasoning is life changing!
-
- Depending on your oven and taste preferences, you might need to adjust the bake time a little bit for that perfect crispy texture.
-
- Pop any leftovers into an airtight container. That way, they stay crunchy and ready for snacking.
Nutrition
Addicting!
what brand of cottage cheese is used in your recipe? your help is appreciated.
Dairyland 4% is my go-to.
thank you for the response
of course!
These are great
What a tasty protein snack!!!!
Sounds great
I only have “almost fat free 0.4%” cottage cheese on hand. Will it work if well drained?
I haven’t tried it but it should work!
These are delicious! We all love them! They are our go-to movie night snack for my family.
So good!!
Waaaaaay too many annoying advertisements for me to even read the content. Pitiful.
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Mine all melted together and then stuck to the parchment paper (which was super odd – and super sad haha)
Darn! Next time, try drying out the cottage cheese by squeezing the moisture out with cheesecloth. The 4% cottage cheese works for me because it’s a bit dryer.
This did not work with 4% cottage cheese in the oven or in the microwave. It did not crisp up and the edges stuck so it was just a half burnt gooey mess.
So sorry that they didn’t work out for you :(
It was amazing
Super easy and healthy snack!!
Unreal!!!
Absolutely delicious!
kids loved these. will make over and over again
I’m so glad!
What happened — I put on the timer for 45 minutes — went outside to do some chores — came back with 3 minutes left and the crackers were flat BLACK discs. Trying again this morning with only 15 minutes on the timre
Darn! Hope they work out next time <3
Hi! These look amazing!
Plan to make these,but curious as to what the dip is you show on the photo. Thank you!
It’s ranch :)
We’re excited to try this! How long did these last? Did they get soggy or do you keep them in the fridge?
They last about a week in an airtight container, they dont get soggy and no need to store them in the fridge :)
Really was looking forward to these working put but unfortunately they melted into a combined puddle off goo within 10 minutes being in the ove I used 2% good culture cottage cheese and squeezed it with death grip until ALL the moisture was out. I wonder if putting them in mini cupcake holders would help them keep their shape instead of morphing into a puddle?
These were horrible! no way I could eat these no matter what.