These one-ingredient cottage cheese chips are high-protein, crunchy, and incredibly easy to make! No blending required—just scoop, flatten, and bake until perfectly crispy. The key to the best texture? Squeezing out as much liquid as possible and using small curd cottage cheese for a sturdy, chip-like crunch. Baked to crispy perfection, these chips are perfect for dipping or enjoying on their own.
I’ve been on a bit of a cottage cheese kick lately—like, eating-it-straight-from-the-container kind of obsessed. It’s creamy, packed with protein, and honestly? We don’t give it enough credit.
I’ve been experimenting with it in all sorts of sweet treats—cottage cheese lemon mousse, blueberry bread, cheesecake—you name it. But somehow, I never thought to turn it into something crispy and savory… until now.
I was skeptical too. But after a little testing (and a lot of snacking), I realized these are actually genius. Just scoop, flatten, bake, and you’ve got crunchy, protein-packed chips that are perfect for dipping.
And the best part? You can season them any way you like—Everything But the Bagel, smoked paprika, even a little Parmesan. Who knew cottage cheese could do this?!
How to Make Cottage Cheese Chips
Making these crispy little protein bombs couldn’t be easier. One ingredient, no fancy steps, no blending—just scoop, flatten, and bake! Here’s how it’s done:
What You Need
- Small curd cottage cheese – This is key! Big curds = sad, lumpy chips that don’t crisp up properly. Small curds spread more evenly and bake into a proper chip-like texture.
- Parchment paper + a little oil – Trust me on this. Even if your parchment says “non-stick,” lightly greasing it will save you from chip tragedy (aka them sticking and breaking).
- Seasonings (optional but recommended) – Plain chips are great, but if you love a little extra flavor, try Everything But the Bagel, smoked paprika, garlic powder, or even a sprinkle of Parmesan.
Step-by-Step Instructions
- Drain & Dry – Cottage cheese is packed with moisture, and moisture is the enemy of crispiness. Squeeze out as much liquid as possible using a cheesecloth or fine mesh strainer. The drier, the better.
- Scoop & Flatten – Use a cookie scoop (or just a spoon) to drop small mounds onto a greased parchment-lined baking sheet. Space them apart, then gently flatten each one into a ¼-inch thick circle with the back of a spoon.
- Season (If You Want) – Sprinkle on Everything But the Bagel, smoked paprika, some chili flakes, or or a pinch of Parmesan if you’re feeling fancy.
- Bake Until Crispy – Pop the tray into the oven and bake for 30-40 minutes, or until the chips turn golden brown and crisp around the edges. Every oven is different, so start checking at the 30-minute mark.
- Cool & Enjoy – Let them cool completely before peeling them off the parchment. Patience = crunch!
Best Cottage Cheese Brands for Chips
✔ Good Culture – High-protein, clean ingredients, and small curds.
✔ Daisy Cottage Cheese – Simple ingredients, no gums or thickeners.
✔ Nancy’s Organic Cottage Cheese – Creamy texture with probiotics.
✔ Organic Valley Small Curd Cottage Cheese – Rich and organic.
The best part? You can eat the whole batch in one sitting and still feel great about it. No regrets, just crispy, high-protein goodness. Unlike regular chips that leave you feeling sluggish, these cottage cheese chips are actually satisfying—packed with protein, low in carbs, and so crunchy it’s hard to believe they’re made from just one ingredient.
How to Store Cottage Cheese Chips
I love making multiple batches of these because they’re the perfect high-protein snack to have on hand all week! They stay crispy and delicious if stored properly.
- Room Temperature (Best for Crispiness) – Keep them in an airtight container at room temp for 2-3 days. If they start to soften, just pop them back in the oven at 300°F (150°C) for 5-7 minutes to crisp them up again.
- Fridge (Longer Storage, Less Crisp) – Store in an airtight container in the fridge for up to a week. They may lose a bit of crunch, but they’re still tasty!
- Freezer (For the Serious Meal Preppers) – Freeze in a sealed bag for up to a month. Let them sit at room temp for a few minutes before eating, or re-crisp in the oven.
More Cottage Cheese Descriptions
Crispy Cottage Cheese Chips
Description
Ingredients
- 1 cup small curd cottage cheese drained and squeezed to remove excess liquid
- Neutral oil avocado or olive oil for greasing the parchment paper
- Optional toppings: Everything But the Bagel seasoning, garlic powder, smoked paprika, Parmesan cheese, chili flakes, Italian seasoning, nutritional yeast
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, then lightly grease it with oil—this helps prevent sticking.
- Place the small curd cottage cheese in a cheesecloth or fine mesh strainer and squeeze out as much liquid as possible—the drier, the crispier!
- Using a cookie scoop, drop small portions of cottage cheese onto the baking sheet, spacing them apart. Gently flatten each scoop into a ¼-inch thick circle using the back of a spoon.
- If using, sprinkle with your favorite optional seasonings and bake for 30-40 minutes, or until golden brown and crispy.
- Let the chips cool completely before removing them from the baking sheet—they crisp up as they cool!
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.