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This easy Cottage Cheese Chips recipe uses just one main ingredient to make crispy, savory chips that are perfect for snacking and dipping. They take just 5 minutes to prep and are low in calories and 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 too long and burning it. I finally had to sit next to my oven and watch it like a hawk to get that sweet spot.
Another trending recipe you may like is my onion ring chips. So good!
Why You’ll Love These Cottage Cheese Chips
- Only one main ingredient
- Crispy and savory
- Easy to customize with different seasonings
- Great for dipping
- Takes just a few minutes to prepare
- Makes a simple high-protein snack
What Do Cottage Cheese Chips Taste Like?
Cottage cheese chips have a savory, cheesy flavor with crisp, browned edges. The flavor will vary depending on the cottage cheese and seasonings you use. Everything bagel seasoning adds a salty, garlicky flavor, but you can easily switch it up with your favorite seasoning blend.
Important: I can’t promise they taste exactly like traditional potato chips. Some readers will get a crispier result than others, depending on the moisture in their cottage cheese and how thin they spread it.
Recipe Overview
Ingredients You Will Need
Below is a list of ingredients you will need to make these cottage cheese chips. Even though you technically only need one ingredient (cottage cheese), I loved adding 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
What Cottage Cheese Is Best for Cottage Cheese Chips?
I recommend using small-curd cottage cheese because that’s what I tested for this recipe. I used 4% cottage cheese, but 2% or full-fat can also work.
The most important thing is to strain the cottage cheese well, especially if your brand has a lot of liquid. Too much moisture can make the chips take longer to crisp.
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.
How to Make Cottage Cheese Chips Crispy
The biggest factor is moisture. Cottage cheese contains a lot of water, so removing as much excess liquid as possible before baking makes a big difference.
For the best results:
- Strain the cottage cheese well before using.
- Blot it with a paper towel to remove extra moisture.
- Keep each scoop small and spread it evenly.
- Don’t make the chips too thick.
- Leave space between each chip so they don’t bake into each other.
- Bake until the edges are deeply golden.
- Let them cool completely before removing them from the pan.
The chips will continue to firm up as they cool, so don’t judge the final texture while they’re still hot.
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.
My Biggest Tip
Don’t rush the cooling step. The chips will still be soft when they first come out of the oven. Let them cool completely on the baking sheet for about 10 to 15 minutes before removing them. This is when they firm up and become easier to handle.
Cottage Cheese Chip Flavor Ideas
- Ranch: Use ranch seasoning with a little garlic powder and dried dill.
- Taco: Try taco seasoning, smoked paprika, and a pinch of cumin.
- Garlic Parmesan: Add garlic powder and a light sprinkle of Parmesan before baking.
- Spicy: Add smoked paprika, chili powder, or a pinch of cayenne.
- Italian: Use Italian seasoning, garlic powder, and Parmesan.
- Everything Bagel: Keep it simple with your favorite everything bagel seasoning.
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.
Yes. Blending the cottage cheese will give you a smoother mixture and more uniform chips. However, I tested this recipe using small-curd cottage cheese without blending, so I recommend following the recipe as written if you want the same result.
I recommend making these in the oven as written. I haven’t tested this specific recipe in the air fryer, and because cottage cheese contains a lot of moisture, the cooking time and texture can vary significantly.
Troubleshooting: Why Are My Cottage Cheese Chips Not Crispy?
They’re still soft: They probably need more time in the oven. Cottage cheese contains a lot of moisture, and baking times can vary depending on the brand and your oven.
They’re crispy around the edges but soft in the middle. Try spreading the cottage cheese a little thinner and more evenly. You can also give them a few additional minutes in the oven.
They’re sticking to the parchment paper: Make sure the chips have cooled completely before trying to remove them. They firm up considerably as they cool.
They burned before becoming crispy: Your chips may be too small or thin, or your oven may run hot. Start checking them around the 25-minute mark and continue baking only until the edges are golden and the moisture has mostly cooked away.
They spread into each other: Leave about an inch between each scoop and make sure each portion is roughly the same size.
How to store
If you have leftovers and want to store them, you can place them in an airtight container in the fridge for up to 3 days. Keep in mind that it will lose its crispness. It will retain some moisture.
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Cottage Cheese Chips
Video
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.
Notes
- Serving size: 6 chips. Or, if you make more than 12 chips, serve half the amount.
- It is very important that you strain the cottage cheese if it has any excess liquid. Straining 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 liquid had 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.
I made this recipe and added my own choice of spices and loved it.
This is a great healthy substitute to eating chips ie potato chips, must be eating the same day if you don’t want to close the crispiness such a small quantity it’s easily doable
I’ll be making some this week again..
Thanks for sharing this recipe 🌺🙏
Glad you loved it.
Sorry this recipe did not work for me either. I’m beginning to wonder if any of the ‘oven’ versions work. The chips looked great but were still floppy. I let them cook completely and then put them on a plate into the microwave for a minute (if you do this, be sure to use parchment or they will stick to plate!). That helped them firm up a bit but still, not crispy like a potato chip. I prefer my full-microwave version.
I didn’t have to use the microwave. Did you strain the cottage cheese and allow it to cool fully?
I keep trying oven recipe for this and have no luck with them. I will try yours today as I would prefer to cook in larger batches.
As for the Microwave: I use the tub of 4% cottage cheese at Sam’s Club (the amount of moisture in your cottage cheese is a big factor in determining if this will work for you). I don’t drain mine and instead, insert my stick blender in the tub until smooth. Using a teaspoon measure, drop by dollops into a microwave-safe silpat mat, top with seasonings if you like, and nuke for 3-4 minutes. This results in a very thin crispy chip. If you want a dip-worthy chip, thicken it with a bit of whatever flour you prefer. I use 1 tsp cassava flour per 1/2C blended cottage cheese. You might need to experiment a bit with your flour to find the right amount (and remember that coconut is very absorbant and a little goes a long way!). Shredded cheeses as mentioned above would also help thicken them, as well as maybe even nutritional yeast, or maybe even a bit of gelatin (but I haven’t tried that).
Note: my microwave is only a year old and if I do more than two batches in a row, it starts overheating and turns on it’s fan and, well, it gets upset with me. So either give it 5-10 minutes between batches or just make one-2 batches total. I have a round silpat mat (Amazon) that fits perfectly on my microwave tray and a 1/2 C cottage cheese makes two batches for me.
I’ll update later today when I try this oven recipe!
Looks really good but can I use Ricotta instead due to too much sodium in the cottage cheese?
Hi Pam. I honestly haven’t tested Ricotta, so I can’t say for sure.
I followed the recipe to the T. I even used 2% cottage cheese. I did add paprika. I cooked for 27 minutes and let them cool for 15 minutes. When I went to remove them, they all” stuck to the parchment paper. I couldn’t even get one Crisp out of the bunch. Should I have sprayed the paper before cooking? What went wrong? I couldn’t cook them longer because they were already brown around the edges.
How thin did you spread it? How long did you bake it for? Keep in mind ovens vary. I have made this a few times and never had this issue.
I had the same problem, trying again
I think what happened is that your cottage cheese is less fat than the recipe used. More fat in the cheese will help it release from the parchment. Try 4% and see if it works better, or put down a later of shredded cheese on the bottom first maybe??
Can you use large curd cottage cheese?
Should work, but drain off any liquid as much as you can.
How long to cook in an airfryer?
Hi. It didn’t end well in the air fryer when I tried it lol. Melted all over the place so I can’t really give you valid advice on this one. Haha, what happened was that they all melted and combined to form one big, melty circle. If I would have continued to air fry them, I would assume they would cook some more, allow them to cool, and then cut them up into squares.
Is there a recipe for your dipping sauce. thanks
I usually serve it with homemade ranch dressing.
.
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.