Description
Cottage cheese chips recipe for a crunchy, protein-packed low-carb snack you’ll crave. Ready in under an hour, perfect for healthy snacking!
Ingredients
1 cup (256 g) whole milk small curds cottage cheese (4% milkfat)
Instructions
Start by preheating your oven to 350°F (177°C) and prepare a large baking tray by lining it with quality parchment paper (see the note on parchment brands below).
Using a 1-tablespoon cookie scoop, portion out your cottage cheese onto the baking sheet, leaving about 2 inches of space between each scoop. With the back of a metal spoon, gently press each mound down to roughly 3/16 to 1/4 inch in thickness. This is also the moment to sprinkle on any seasoning you’d like.
Place the tray into the oven and bake for approximately 40 to 50 minutes, or until the chips turn a rich golden brown with deeply crisped edges. The total bake time will depend on how thin you’ve spread the cheese and the specifics of your oven. Begin checking at the 20-minute mark. The more golden the top, the crunchier the final chip—so monitor closely during the last 10 minutes to prevent burning.
Once baked, remove from the oven and allow the chips to cool completely on the tray. Don’t rush this step—if you try to pick them up too soon, they’ll still be soft and pliable. As they cool, the chips will continue to harden and develop their signature crunch. Give them at least 20–30 minutes.
When fully cooled and crisp, enjoy right away or store in a sealed container or zip-top bag. For best texture, eat them within a few hours. If exposed to air too long, they may soften. Leftovers can be stored in the fridge or freezer; just rebake briefly to restore that crunch.
Notes
Parchment Paper Tip: Some users have mentioned that their chips tend to stick or spread too much during baking. Often, this comes down to the type of parchment paper used. Lower-end brands may lack an effective non-stick coating, which can cause the cheese to cling, merge together, or even overcook. For the best results, stick to trusted brands like Reynolds or Kirkland Paper Chef—both have delivered consistent success in our kitchen tests.
Choosing the Right Cottage Cheese: For the crispiest chips, go with whole milk cottage cheese that’s high in protein. I personally use the Good Culture brand, which offers 14g of protein per ½ cup. Most other brands hover around 12–13g, which still works, but you might find the chips come out softer or slightly chewy rather than crunchy.
No Need to Blend: There’s no requirement to puree or blend the cottage cheese before baking. Use it straight from the container—curds and all.
Bake Time May Vary: Your oven setup can affect the outcome. Everything from your rack placement to the brand of cheese and how thinly the scoops are spread can impact baking time. I recommend placing your tray in the middle of the oven, starting to check at around 20 minutes, and watching closely after that. My batch usually finishes at around 45 minutes.
Make Small Batches: These chips are best when fresh, so bake only what you’ll eat within a few hours. If you have leftovers, pop them in the fridge, but be aware they may soften. To crisp them back up, a quick 5-minute rebake works wonders.
Seasoning Ideas: I sprinkled about 2½ teaspoons of salt-free everything bagel seasoning over my 16-chip batch, which gave it a savory kick without overpowering the flavor.
Note: Some links provided may be affiliate links, which means I earn a small commission at no extra cost to you if you choose to purchase.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 chip
- Calories: 16kcal
- Sugar: Sugar: 0.4g
- Sodium: 49mg
- Fat: 1g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg