These crunchy cottage cheese chips are so easy to make. They are packed with protein and are low carb and keto-friendly. You only need one ingredient to make them and you can easily customize them to make different flavors. These chips make a great snack.
I recently tried making the popular viral cottage cheese chips. I actually had some difficulty getting them to be crunchy at first because most of the recipes I came across were very vague on the instructions. After much research and trials, I am sharing my version with a few tips to ensure that you end up with super crunchy chips.
These chips are a fun healthy snack and you don’t have to be on a keto diet to enjoy them.
Ingredients
- Cottage Cheese
The only ingredient you need to make the chips is cottage cheese. To help ensure the chips are extra crunchy, this recipe works best with cottage cheese made with whole milk (so 4% milkfat) and cottage cheese that contains a high amount of protein (ideally 14 grams of protein per 1/2 cup).
You can make the chips plain. They will have cheese and salt flavor. Or you can also add seasonings of your choice to create more flavors. I used no salt bagel seasoning on mine.
More Flavor Variations
- Everything bagel seasoning: I recommend using no salt bagel seasoning because the chips are already salted.
- Chili powder: You can sprinkle a little chili powder to make them spicy.
- Garlic and Onion: You can sprinkle some garlic and onion powder on them so they have garlic/onion flavor.
- Cheese: You can mix in a little cheddar or parmesan cheese to add a different cheese flavor.
- Herbs: You can also add some dried herbs like rosemary or chives.
How to Make Cottage Cheese Chips
- Use a 1 tablespoon cookie scoop to scoop up the cottage cheese and release it onto your prepared baking sheet. Flatten the cottage cheese with the back of a metal spoon.
- If adding seasoning, sprinkle it on at this time.
- Then bake the chips for about 40 minutes or until they are browned on the surface. You want the edges to be dark brown and the center of the chips to be a medium golden brown. The browner the chips are, the crunchier they will be.
Expert Tips
- This recipe works best with whole milk cottage cheese that is high in protein. The higher the amount of protein, the crunchier the chips will get because they have less moisture.
- The chips need to bake for a long time. Most recipes I saw gave a bake time between 10-30 minutes but that’s not nearly long enough. Mine take between 40-50 minutes.
- The darker brown the chips get, the crunchier they will be.
More Keto Chips
1 Ingredient Cottage Cheese Chips
Ingredients
- 1 cup (256 g) whole milk small curds cottage cheese (4% milkfat) see note before starting
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
- Use a 1 tbsp cookie scoop to scoop the cottage cheese and release onto your prepared baking sheet. Space the scoops about 2 inches apart. Use the back of a metal spoon to flatten the cottage cheese (about 3/16 to 1/4 inch thick). If adding seasoning, sprinkle it on at this time.
- Bake cheese for about 40-50 minutes or until edges are dark brown and the surface is browned on the chips. Ideally you want the surface of the chips to be a golden to medium brown. The browner the chips are the crunchier they will be. Make sure to watch the chips closely during the last part of baking. I start checking mine at around 35 minutes.
- When chips are done, remove them from the oven. Let them cool fully. Do not try to eat them before they are cooled as they will not yet be fully set. The chips will continue to get firmer as they cool and should be fully firm and set when they are cooled (about 20-30 minutes after baking).
Notes
- This recipe works best with whole milk cottage cheese with a high amount of protein. I used Good Culture brand which contains 14 grams or protein per 1/2 cup. Most of the other brands contain 12-13 grams only. While the recipe will still work with lower amount of protein, the chips don't get as crunchy. They end up being a little chewy.
- You don't need to blend the cottage cheese beforehand.
- I recommend only making a small amount of chips at a time because any uneaten chips need to be stored in the fridge which causes them to lose their crunchiness. You can rebake them for a few minutes to get them crunchy again.
- I used salt-free everything bagel seasoning* on mine. I used about 2 1/2 tsp across the 16 chips.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
