This post may contain affiliate links. Please read our disclosure policy.
This easy-to-make one-ingredient cottage cheese chips recipe is so tasty and the perfect snack to have without any guilt. They take just 5 minutes of prep time, are low in calories, and are high in protein.
Cottage cheese is taking over the internet, in case you haven’t noticed. It is all about cottage cheese these days. Why? They are a great way to add protein to your recipes without compromising on taste.
I have been loving adding cottage cheese to my recipes lately and this cottage cheese chips recipe that needs a single ingredient has been one of my favorites because I love snacking even though it took me 3 tries to get this right. You would think it should be easy peasy which it is don’t mind me. But I kept leaving it in the oven for long and burning it. I finally had to sit next to my oven and watched it like a hawk to get that sweet spot.
Another trending recipe you should check out that you may like is my onion ring chips. So good!
Ingredients you will need
Below is a list of ingredients you will need to make these cottage cheese chips. Even though you technically just need the one ingredient (cottage cheese), I loved adding some onion powder to the cottage cheese and topping it with a bit of bagel seasoning. Full measurements are listed further down below in the recipe card.
- Small curd cottage cheese: I used 4 %, you can use 2% or full fat. I recommend straining the cottage cheese from any liquid as much as possible.
- Seasonings: onion powder and Everything but the bagel seasoning
How to make cottage cheese chips
Preheat the oven to 350 F and line a sheet pan with parchment paper.
Steps 1 to 3: In a bowl, add the cottage cheese and onion powder (if using). Mix to combine.
Steps 4 to 6: Place a tablespoonful of cottage cheese mixture onto the parchment paper about 1 inch apart. Using a spoon, flatten them a bit and make sure they are all uniform so they bake evenly.
Steps 7-8: Top with everything but the bagel seasoning if using. Bake for 30-40 minutes, depending on your oven. (see notes) until it starts to turn golden brown on the edges. Allow it to cool completely before attempting to remove it from the parchment paper. Serve with your favorite dip and enjoy.
Tips from my kitchen
- You must strain the cottage cheese to remove any excess liquid. Use a fine mesh and then blot it dry with a paper towel.
- Watch these chips very closely after about 25 minutes. Ovens vary, and the timing will vary. I Had to make this 3 times to get it right. I burned them twice, lol. So once you take a peek at it about 25 minutes in and you notice that the liquid that came out of the chips is pretty much dry, it doesn’t take too long after that for the edges to start browning.
- You must allow it to cool completely for a good 10-15 minutes before removing the chips from the parchment paper.
Variations
- You can use any seasonings you like like garlic powder instead of onion powder.
- Top it with sesame seeds instead of everything bagel seasoning.
- I served mine with Tzatziki, but you may serve it with any of your favorite dips like ketchup, or try my In-n-Out sauce.
Common Questions
No. I tried making it twice in the microwave using different dishes and methods, and it didn’t work at all for me. It will be a melty and watery mess. Trust me on this one, and save that cottage cheese. If you figure this out please share the trick otherwise my answer is going to be no.
Large curd cottage cheese will also work, but they have a lot of liquid. So make sure you strain it really well. I used small curd, and I did not test it with large curd.
Yes. You do not have to add any seasonings. This cottage cheese chip truly only needs one ingredient, which is cottage cheese. Seasonings add a nice touch and taste to them.
Doesn’t matter. I used low fat but full fat will also work and have an even better result.
How to store
If you have leftovers and want to store any, you can place them in an airtight container in the fridge for up to 3 days. Keep in mind it will lose its crispness for sure. It will retain some moisture.
More cottage cheese recipes
Pin this now to find it later
Pin ItYou may also like
Cottage Cheese Chips
Ingredients
- 1 cup small curd cottage cheese, I used 4 %, good culture brand
Optional ingredients
- 1 teaspoon onion powder
- 2 teaspoons Everything but the bagel seasoning
Instructions
- Preheat the oven to 350 F and line a sheet pan with parchment paper.
- In a bowl add the 1 cup small curd cottage cheese and 1 teaspoon onion powder (if using). Mix to combine.
- Place a tablespoonful of cottage cheese mixture onto the parchment paper about 1 inch apart.
- Using a spoon, flatten them a bit and make sure they are all uniform so they bake evenly.
- Top with 2 teaspoons Everything but the bagel seasoning if using.
- Bake for 30-40 minutes, depending on your oven. (see notes) until it starts to turn golden brown on the edges.
- Allow it to cool completely before attempting to remove it from the parchment paper.
- Serve with your favorite dip and enjoy.
Video
Notes
- Serving size- 6 chips. Or if you make more than 12 chips, you will serve half the amount.
- It is very important that you strain the cottage cheese if it has any excess liquid. Staining it as much as you can and blotting it dry with a paper towel is very helpful.
- I used 4% milk fat. If you decide to use 2% it will be fine. Using full fat will work best if you don’t mind it. But I used low fat.
- You must watch these chips very closely after about 25 minutes. Ovens vary, and the timing will vary. I Had to make this 4 times to get it right. I burned them twice, lol. So once you take a peek at it about 25 minutes in and you notice that the liquid that came out of the chips is pretty much dry, it doesn’t take too long after that for the edges to start browning.
- My sweet spot was at 35 minutes when it looked like the liquids dried and it started to brown.
- You must allow it to cool completely for a good 10-15 minutes before removing the chips from the parchment paper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dark brown on edges. Not brown anywhere else. Not as crispy as I would like
Did you allow it to bake until water dries out from it? Also, you need to let it cool first to harden up.
Dip suggestions please?
Anything works like Ranch, tzatziki, ketchup, marinara, and so on.
Made an assortment. Pretty yummy. But… mine turned out chewy – any suggestions?? Tried an assortment of spices, all good. I forgot to keep track of which spice was on which chip.
Hi BJ. This is a tricky one because cottage cheese has a lot of moisture. You need to make sure all the liquid has evaporated from it in the oven while baking before you remove it. Then you have to allow it to cool. It will dry up and get crispy.
These are delicious!! More like a tortilla than a cracker. Maybe I should have cooked them longer. Really quite good!
Yes either cook longer or you didn’t let it cool enough.