If you’re looking for a high-protein, low-carb snack that’s quick to make and surprisingly satisfying, look no further than Cottage Cheese Chips. Yes, you heard that right—cheese chips made from humble cottage cheese.
While cottage cheese is often associated with breakfast bowls or salads, it can be transformed into a crispy, salty, crunchy snack when baked or air-fried. These chips are ideal for anyone following a low-carb, keto, or high-protein diet, or simply trying to snack a little smarter.
The best part? You only need one main ingredient, plus a few optional seasonings. It’s a genius way to use up leftover cottage cheese, and once you try it, you’ll want to keep a tub in your fridge just for this purpose.
⏱ Cooking Time & Servings
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Prep Time: 5 minutes
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Cook Time: 25–35 minutes (depending on method)
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Total Time: ~35–40 minutes
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Yield: ~2 servings (about 16–20 chips)
🧀 Ingredients
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1 cup cottage cheese (small curd preferred, full-fat or low-fat)
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Optional seasonings:
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1/4 tsp garlic powder
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1/4 tsp onion powder
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1/4 tsp smoked paprika
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Salt & black pepper to taste
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Chili flakes or Italian seasoning (for extra flavor)
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👩🍳 How to Make Cottage Cheese Chips
Oven Method:
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Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or a silicone baking mat.
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Portion the cheese: Using a spoon, drop small dollops (about 1 tablespoon each) of cottage cheese onto the tray, spacing them 2 inches apart. Gently flatten them with the back of the spoon.
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Season: Sprinkle your choice of seasonings over each cheese mound.
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Bake: Place in the oven and bake for 25–35 minutes, or until golden brown and crisp around the edges. Thinner chips will crisp up faster.
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Cool: Let them cool completely on the tray—they’ll continue to crisp as they cool.
Air Fryer Method (Faster Option):
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Preheat air fryer to 375°F (190°C).
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Line the basket with parchment paper and follow steps 2–4 above.
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Air fry for 10–14 minutes, checking for browning and crisp texture.
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Let cool for full crunchiness.
📝 Notes
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Texture matters: Small curd cottage cheese yields better results—less moisture and more uniform chips.
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Don’t overcrowd: Leave room between the dollops; they spread as they bake.
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Make it cheesy: You can mix in a little shredded parmesan or cheddar before baking for added flavor.
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Storage: Best eaten fresh, but you can store leftovers in an airtight container for up to 2 days. Re-crisp in the oven if needed.
❓ FAQs
Do these really taste like chips?
They have a cheesy, crunchy texture—more like cheese crisps or baked cheese snacks than potato chips, but just as satisfying.
Can I use fat-free cottage cheese?
You can, but full-fat versions produce crispier results with better flavor.
Are these keto-friendly?
Yes! Cottage cheese chips are low in carbs and high in protein, making them great for keto or low-carb diets.
Can I make these in bulk?
Absolutely. Just use multiple trays or batches to avoid crowding, which affects crispiness.
🍽️ Nutrition Info (Per Serving – Approximate)**
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 120 kcal |
| Protein | 14 g |
| Fat | 5 g |
| Saturated Fat | 2.5 g |
| Carbohydrates | 3 g |
| Sugar | 2 g |
| Fiber | 0 g |
| Sodium | 320 mg |
Note: Based on full-fat cottage cheese; values may vary by brand.
⚠️ Disclaimer
Cottage cheese chips are a delicious, protein-packed snack but should be eaten in moderation as part of a balanced diet. This recipe contains dairy and may not be suitable for those with lactose intolerance or milk allergies. Always read labels and consult with a healthcare provider for dietary concerns.
