Cottage Cheese Chips
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These crispy and salty cottage cheese chips are a fantastic low-carb snack. Made with just one ingredient, they’re so easy to make.
If you thought cottage cheese bagels were all the rage, wait until you try my cottage cheese chips. As the name suggests, they are a crispy, savory snack that is high in protein and low in carbs.
Like my parmesan crisps or cheese chips, they need just one ingredient to make. I had to test this recipe many times to ensure the chips baked correctly and crisped up nicely (many versions yield soggy or limp chips). They don’t need any seasonings, but I like adding some bagel seasoning or garlic flakes.
Table of Contents
Why I love this recipe
- A healthy snack. The chips are high protein, keto-friendly, and low in calories.
- Versatile. I like to keep the seasonings simple, but you can jazz them up in a plethora of ways.
- Foolproof. Just drop spoonfuls of cottage cheese and bake them.
★★★★★ REVIEW
“Very easy to make, but for me, most importantly, satisfyingly delicious 😋 taste hits the spot. thank you.” – Susan
Key Ingredients
- Cottage cheese. I prefer using full-fat cottage cheese, as it yields crispier chips, too. Low-fat or fat-free cottage cheese will work, but I suggest removing excess moisture.
- Seasonings. Anything and everything! I like everything, but the bagel seasoning, but sesame, poppy, or garlic flakes will all work.
How to make cottage cheese chips
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Drop one-tablespoon portions of cottage cheese onto a baking sheet. Sprinkle with seasonings.
Step 2- Bake the chips for 30 minutes, or until golden brown around the edges. Let the cottage cheese chips cool on the pan completely.
Arman’s recipe tips
- Let the chips cool completely. I don’t recommend removing them from the baking sheet when you take them out of the oven. They will continue to crisp up as they cool.
- Allow room for spreading. Yes, these are like cookies and will spread. Allow 2 inches between each chip.
- Remove excess moisture. The more liquid in each mound of cottage cheese, the more it leaks and burns around the edges. If needed, sieve the cottage cheese first.
- Adjust the baking time. My cottage cheese chips took precisely 35 minutes to make in my oven. I suggest checking on your chips at the 25-minute mark to be safe.
- Don’t store for later. These chips need to be enjoyed fresh. They lose their crispiness once refrigerated.
Frequently asked questions
No, please do not microwave the chips. They will pop and create a watery mess, and you’ll have wasted the cottage cheese.
More cottage cheese recipes
- Cottage cheese dip
- Cottage cheese flatbread
- Cottage cheese cookies
- Cottage cheese brownies
- Cottage cheese muffins
- More cottage cheese recipes
If you tried this Cottage Cheese Chips recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cottage Cheese Chips
Ingredients
- 1 cup cottage cheese 240g, full-fat is best, but any kind will work
Instructions
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
- Drain excess moisture from the cottage cheese. Scoop out one-tablespoon portions of cottage cheese and drop onto the baking tray, around 2 inches apart. Press down on each mound and sprinkle with any seasonings of choice.
- Bake the cottage cheese mounds for 30 minutes or until the edges are golden brown and crisp.
- Remove the cottage cheese chips from the oven and let them cool completely.
I just tried to make these and must have done something a bit wrong. They spread together completely, so I’m guessing made them too big and close but I’ve let them cool completely and they are still a bit soggy, not crisp, even though there were areas that bubbled up and turned dark brown. They still taste good so they won’t go to waste, but I’d love to have something crispy to snack on that remind me of potato chips…at least a little bit. Thanks for your help if you have any suggestions for me to get it right next try.
Absolutely, Tammy. I’m having a few readers say the same thing, so if you let me know what brand cottage cheese you are using, I can troubleshoot for you. The two brands I swear by are Good Culture and Friendship, which are naturally thicker and have minimal liquid, which naturally crisps up and stays crispy longer. These don’t store well, and will only crisp up once reheated 🙂
I tried it and even though flavor was amazing they never turned crispy
Hi Paulina! Sorry to hear that. Did you bake them long enough? What brand of cottage cheese did you use? They should definitely crisp up nicely around the edges. I’d love to troubleshoot for you! 🙂
Sounds yummy
Hope you try it out, Carol- it’s so easy to make!
that Cottage cheese chip recipe doesns’t work! i tried it twice, once with half of the cottage cheese, and I placed them even further apart, and they all run together into on big mess!
Hi Charles! It sounds like the brand you are using has excess liquid or is thinner than other brands (the two I swear by is Good Culture and Friendship). If yours is thinner, I recommend removing as much of the liquid as possible then dropping spoonfuls of cottage cheese on the baking dish.
Hi Arman, how do you drain the cottage cheese? to remove the excess liquid please ?
Hi Caryn! What brand of cottage cheese are you using? Draining cottage cheese is easy to do using a sieve or even pushing the curds to one side and letting the liquid pool up. You can then discard it.
Looking forward to making these 😁
Let us know how you go!