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cottage cheese chips on a plate next to a small bowl with white dipping sauce.
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5 from 1 vote

Cottage Cheese Chips

Easy to make high-protein chips made with only cottage cheese. Seasoned and topped with seasonings and then baked till crispy. Perfect guilt-free snack.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Snack
Cuisine: American
Diet: Gluten Free, Low Fat, Vegetarian
Servings: 2
Author: Rena

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.
    onion powder being added over cottage cheese in a brown bowl.
  • Place a tablespoonful of cottage cheese mixture onto the parchment paper about 1 inch apart.
    spoon adding cottage cheese on pan.
  • 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.
    bagel seasoning added over the cottage cheese portions.
  • 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.
    baked cottage cheese bites on sheetpan.
  • Serve with your favorite dip and enjoy.
    hand holding a single cottage cheese.

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

Calories: 85kcal | Carbohydrates: 4g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 720mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 46IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 0.2mg