If you’re anything like me, always on the hunt for a snack that’s quick, healthy, and doesn’t require a million ingredients, then I’ve got something for you today, that checks all those boxes—and then some: 1 Ingredient Cottage Cheese Chips.
They are so simple, you’ll wonder why you haven’t tried them before.
And here’s the best part: each serving of these chips (about 6 chips) packs in 14 grams of protein and only 4 grams of carbs, making them a guilt-free way to satisfy your crunchy cravings.
Here’s the nutritional breakdown, based on a serving size of 6 chips (made from 1 cup of cottage cheese, which yields about 12 chips total):
| Nutrient | Amount per Serving |
| Calories | 85 |
| Protein | 14g |
| Fat | 1g |
| Carbohydrates | 4g |
| Cholesterol | 5mg |
| Sugar | 3g |
These numbers are based on using 4% milkfat cottage cheese, but keep in mind that different brands may vary slightly.
What You’ll Love About This Recipe
- It’s ridiculously easy to make. Seriously, if you can scoop cottage cheese onto a baking sheet, you can make these chips. There’s no fancy equipment or complicated steps—just a few minutes of prep and some patience while they bake.
- You can customize them to your heart’s content. While the base recipe is just cottage cheese, you can sprinkle on whatever seasonings you like. I’ve tried everything from garlic powder to chili flakes, and they all work beautifully.
- They’re a healthier alternative to traditional chips. Let’s face it: regular chips are delicious, but they’re killing us eventually. These cottage cheese chips give you that same satisfying crunch without damaging the health. Plus, they’re gluten-free and keto-friendly, so they fit into a variety of diets.
You Can Try My Other Cottage Cheese Specials!
High Protein Strawberry Cottage Cheese Muffins
Best High Protein Chocolate Chip Muffins With Cottage Cheese
Creamy Keto Deviled Egg Salad With Cottage Cheese
Low Carb Cottage Cheese Pizza Bowls
Cottage Cheese Egg Bites – Keto Breakfast
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Ingredients
Cottage Cheese
For this recipe, you’ll want to use full-fat, small curd cottage cheese. Why full-fat? Because the higher fat content helps the chips crisp up beautifully in the oven. I tried making these with low-fat cottage cheese once, and let’s just say they were more “chewy” than “crunchy.” Not the vibe we’re going for here.
Here’s how I make it:
Step-By-Step Recipe
- Preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. It prevents the chips from sticking and makes cleanup a breeze. I also like to give the parchment a quick spritz of cooking spray for extra insurance.
- This step is crucial. Cottage cheese has a lot of moisture, and if you don’t drain it, your chips will end up soggy. I use a fine mesh strainer to drain off any excess liquid. If you’re feeling extra thorough, you can even pat it dry with a paper towel. The drier, the better.
- Using a spoon (or a small cookie scoop), drop small mounds of cottage cheese onto the prepared baking sheet. Aim for about 1 tablespoon per chip and space them a couple of inches apart (they’ll spread as they bake). Then, use the back of the spoon to gently flatten each mound into a thin, even circle. The thinner you make them, the crispier they’ll be.
- The chips are delicious plain. But if you’re like me and love a little extra flavor, now’s the time to sprinkle on your favorite seasonings. I’ve tried garlic powder, onion powder, and even a pinch of smoked paprika. You could also go wild with everything bagel seasoning or a dash of chili flakes.
- Pop the baking sheet into the oven and bake for 30-40 minutes. It sounds like a long time, but it’s important. You’re looking for the chips to turn golden brown around the edges and look dry in the center. Every oven is different, so start checking around the 30-minute mark. If they’re still soft, give them a few more minutes.
- Once they’re done, take the chips out and let them cool completely on the baking sheet. They’ll crisp up as they cool. After about 10-15 minutes, gently peel them off the parchment paper. If you did everything right, they should be crunchy and ready to snack on.
3 Variations For Cottage Cheese Chips
1. Herbed Cottage Cheese Chips
I love adding a touch of green to my chips for a fresh, savory twist. Mix in 1 teaspoon of dried herbs like dill, parsley, or rosemary directly into the drained cottage cheese before scooping. The herbs bake into the chips, giving them a fragrant, garden-fresh flavor that pairs perfectly with a creamy dip.
2. Spicy Chili Cottage Cheese Chips
If you’re a heat lover, these spicy chips are a must-try. Sprinkle a pinch of chili powder or cayenne pepper over the flattened cottage cheese mounds before baking. The spice adds a nice kick without overpowering the creamy tang of the cottage cheese. Just go light on the seasoning to keep the balance right.
3. Cheesy Garlic Cottage Cheese Chips
For a pizza-like vibe, I sometimes mix 1/2 teaspoon of garlic powder and a tablespoon of grated Parmesan into the cottage cheese before shaping the chips. The garlic adds depth, and the Parmesan creates an extra-crispy, cheesy crust. These are dangerously addictive!
Tips and Tricks
Tip # 1 – Silicone Baking Mat For Easy Release
Parchment paper works great, but if you have a silicone baking mat, give it a try. I find it makes the chips even easier to peel off after cooling, and it’s reusable, which is a win for the planet. Just make sure to spread the cottage cheese thinly for maximum crispiness.
Tip # 2 – Storage Technique
To keep your chips crunchy, store them in an airtight container at room temperature for up to 2 days. I learned the hard way that leaving them out or using a loosely sealed bag makes them soften. If they lose their crunch, pop them back in a 300°F oven for 5 minutes to revive them.
Tip # 3 – Chip Size
I usually stick to tablespoon-sized chips, but playing with size can change the texture. Smaller, teaspoon-sized chips bake faster and get extra crispy, while larger ones are a bit chewier. Try a mix on your baking sheet to see what you like best—it’s a fun way to customize your snack.
FAQs
Can I use non-fat cottage cheese for this recipe?
Non-fat cottage cheese can work, but the chips won’t be as crispy due to the lower fat content. I recommend sticking with full-fat cottage cheese for the best texture and flavor.
How do I prevent the chips from sticking to the parchment paper?
Make sure to drain the cottage cheese thoroughly and use parchment paper or a silicone mat lightly sprayed with cooking oil. Letting the chips cool completely before peeling them off also helps prevent sticking.
Can I make these chips in an air fryer?
Yes, you can make them in an air fryer at 350°F for about 15-20 minutes, checking frequently. Spread the cottage cheese on a parchment-lined air fryer tray, and flip halfway through for even crisping.
1 Ingredient Cottage Cheese Chips
Ingredients
- 1 cup full-fat small curd cottage cheese
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.
- Place cottage cheese in a fine mesh strainer to drain excess liquid. Pat dry with a paper towel if needed.
- Scoop 1 tablespoon of cottage cheese per chip onto the baking sheet, spacing them 2 inches apart.
- Gently flatten each scoop into a thin circle using the back of a spoon.
- (Optional) Sprinkle with seasonings like garlic powder or chili flakes for extra flavor.
- Bake for 30-40 minutes, until chips are golden brown and dry in the center.
- Let chips cool completely on the baking sheet for 10-15 minutes to crisp up.
- Carefully peel chips off the parchment and enjoy.
Notes
- For the crispiest chips, ensure cottage cheese is well-drained and flattened thinly before baking.
- Store in an airtight container at room temperature for up to 2 days to maintain crunch.
- If chips soften, reheat at 300°F for 5 minutes to restore crispiness.
