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Cottage Cheese Chips Recipe

Cottage Cheese Chips  Recipe

Let Me Tell You About the Magic of Cottage Cheese Chips

Oh man, cottage cheese chips. If you'd told me a couple years ago that I'd be baking cheese into crispy little wafers and calling it a snack, I'd have given you some serious side-eye. But let's be honest: sometimes, you want something crunchy and salty without having to feel *too* guilty about eating a whole tray (which, by the way, I've absolutely done).

The first time I made these, I was on a bit of a health kick—wanted chips but didn't trust myself near a bag of the store-bought kind. Turns out: these hit the spot, and they're weirdly satisfying to make. Plus, it's kind of a conversation starter when friends come round—people just love a homemade snack that isn't carrots and hummus (not that there's anything wrong with carrots, but you know).

Side note: Last time I made these, my cat tried to steal one right off the tray. Lesson learned—don't turn your back on dairy products in my house!

Why I Actually Make These All the Time

Honestly, I make this cottage cheese chips recipe when I just need a snack that's crunchy but doesn't leave me with that weird "I just ate half a bag of mystery ingredients" feeling. My family goes nuts for them, except my youngest—who says they look like "moon pancakes." (Kids are a tough crowd, what can I say?)

If I'm having friends over for a movie night or feeling snackish while binge-watching The Great British Bake Off, these are my go-to. Sometimes, a batch magically disappears before it's even cooled. Once, I even had to hide some behind the ketchup bottles in the fridge—sneaky, right?

Let's Talk Ingredients (You Don't Have to Be Fussy)

  • 1 cup cottage cheese (any kind is fine; my gran swore by full-fat but I'll grab whatever's on sale—looking at you, Aldi cheapies)
  • ¼ teaspoon garlic powder (or onion powder if you’re feeing wild)
  • Pinch of salt (sea salt flakes are posh, but regular table salt works—promise)
  • Black pepper, to taste (my uncle dumps half a pepper mill, but I suggest a couple grinds)
  • Optional: Crushed red pepper flakes, smoky paprika, dried herbs (if you’re feeling spicy or if you want to impress)
  • Optional Substitution: Ricotta works if you’re desperate, but honestly it’s a bit sweet and doesn’t crisp up quite the same

P.S. The internet says you can use fat-free cottage cheese but, truthfully, the chips tend to go chewy. Trust me, I’ve tried.

How To Make These (With Some Wiggle Room)

  1. Preheat your oven to 375°F (that’s about 190°C for everyone not using Fahrenheit—look, I still get confused).
  2. Line a baking tray with parchment paper. Seriously, don’t skip this. Cleaning melted cheese is not the vibe.
  3. Spoon the cottage cheese—about 1 heaping teaspoon each—onto the tray. Space 'em out, as they’ll spread a bit. Don’t stress about perfect circles. Mine always end up looking a bit lopsided but who cares?
  4. Sprinkle garlic powder, salt, pepper, and whatever optional spice you fancy onto each blob.
  5. Now, here’s where you want to flatten them a bit. Use the back of a spoon to smush them to about a quarter inch thick. Don’t go thinner or you’ll be scraping up cheese shrapnel later (ask me how I know).
  6. Bake for 25-30 minutes, or until golden and crispy at the edges. Sometimes mine take longer—ovens are like kids, every one is a little unpredictable.

    This is the step where I usually open the oven and sneak a quick taste. Hot cheese will burn your tongue though—another lesson learned.
  7. Let ‘em cool for a few minutes on the tray. Then peel them off and try not to eat them all at once.

Notes From My Many, Many Tries

  • If your chips seem wet, just bake a little longer. Sometimes I lose track of time and they get extra brown, but honestly that makes them kinda toasty and good.
  • Thicker chips = chewy middles. Which, I guess, some people like (I don't really but to each their own).
  • Actually, I find it works better if you let the chips cool right on the tray instead of trying to move them too early—otherwise, they get floppy.

Tried-and-Tested Tweaks and Flops

I’ve mixed in a spoonful of parmesan—tastes brilliant, but then they’re not really cottage cheese chips anymore, are they? One time I added dried dill for a faux-ranch taste and—honestly—wouldn’t do that again. Fresh chives are pretty great though! Oh, and sprinkling Everything Bagel seasoning? A total game-changer. (If you’ve never tried Trader Joe's Everything But the Bagel, genuinely recommended!)

Stuff You (Might) Need

  • Baking tray (aka a cookie sheet, but use whatever’s laying around)
  • Parchment paper (if you’re fresh out, a greased nonstick foil sort of works but cleanup is pain—don’t say I didn’t warn ya)
  • Spoon for smushing—sometimes I use my fingers, it’s your kitchen
Cottage Cheese Chips  Recipe

Where Do I Stick the Leftovers? (If You Have Any)

Pop them in an airtight container in the fridge, they'll keep for about 2 days. Having said that, in my house they usually vanish before they even get cool. They *do* lose crunch after a while; if that happens, a quick spin in a warm oven crisps them back up, sort of. Not quite as perfect but hey, it’s a homemade snack.

How I Serve These Chips (Besides Stuffing Them In My Face)

Alongside a little pot of salsa, or sometimes with guac if I'm feeling fancy. My cousin dips them in Greek yogurt with chives—that's just how his family does it. Once, I even crumbled some over a salad to add crunch. Not traditional, but delicious. For a full-on snack spread, try them with homemade hummus (here's my go-to recipe from Love & Lemons).

Pro Tips (aka Stuff I Learned The Hard Way)

  • Don’t try rushing the baking by cranking the oven higher. I once did and got something resembling cheese charcoal. Not recommended.
  • Let 'em cool a bit before peeling them up; hot cheese is basically glue.
  • Don’t get cocky and add too much cheese per chip or you’ll have a tray of conjoined wobbly blobs (been there, done that, still ate it…)

Real Questions (I've Been Asked!)

  • Can I use low-fat cottage cheese? You can, but they usually come out a bit too chewy for my liking. Give it a shot, though—you might love that!
  • Is there a way to make these in an air fryer? Actually yes! Set it to about 370°F and keep a close eye, they crisp up a bit faster. But watch out for flyaway cheese—don't ask how I know.
  • Can I double the recipe? Absolutely, but make sure to do it in batches so the chips don’t steam each other, otherwise you get soggy sadness.
  • Mine stick to the paper—what gives? Either too thin, or they need to cool longer. Or sometimes my parchment just misbehaves. Pretty sure it's got a mind of its own.
  • Do they really taste like potato chips? Eh, not exactly. More like a cross between a chip and a baked cheese crisp? They're their own thing—which is kind of the point.

Right—final tangent, and then I'll stop rambling. The other night I was making a tray of these and, in a moment of pure distraction, managed to drop the whole lot onto the (thankfully clean) kitchen floor. Somehow, they *still* tasted pretty good. Maybe that’s the secret ingredient: chaos.

★★★★★ 4.40 from 62 ratings

Cottage Cheese Chips Recipe

yield: 4 servings
prep: 10 mins
cook: 35 mins
total: 45 mins
Crunchy, high-protein baked cottage cheese chips, perfect for a healthy snack. Easy to make with simple ingredients, these chips are crisp, savory, and full of flavor.
Cottage Cheese Chips Recipe

Ingredients

  • 1 cup cottage cheese (full fat or low fat)
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Nonstick cooking spray

Instructions

  1. 1
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly grease with nonstick cooking spray.
  2. 2
    In a food processor, blend together cottage cheese, Parmesan cheese, and egg until smooth and creamy.
  3. 3
    Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend again until fully mixed.
  4. 4
    Spoon small dollops of the mixture onto the prepared baking sheet, about 1-2 inches apart. Flatten each dollop into a chip shape using the back of a spoon.
  5. 5
    Bake for 30-35 minutes, or until chips are golden brown and crisp around the edges.
  6. 6
    Let the chips cool completely on the baking sheet. Carefully remove and serve immediately or store in an airtight container.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 98cal
Protein: 11 gg
Fat: 4 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 3 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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