Save I stumbled onto these during a chaotic week when I was trying to use up a tub of cottage cheese that had been sitting in my fridge for days. The first batch came out weirdly soft, but by the third attempt I had cracked the code, and honestly they are now my go-to when I want something crunchy without reaching for potato chips.
Last month I served these at a small gathering and my friend who claims to hate cottage cheese accidentally ate half the batch before asking what they were made of. That is the kind of kitchen victory I live for.
Ingredients
- 2 cups cottage cheese: Small curds work best here and full fat gives you better flavor but low fat still crisps up beautifully if you drain it well
- 1/2 teaspoon garlic powder: This builds a savory base that makes the chips taste like something instead of just salty dried cheese
- 1/2 teaspoon onion powder: Do not skip this, it adds depth that makes people wonder what the secret ingredient is
- 1/4 teaspoon smoked paprika: Optional but worth it for that subtle smoky undertone
- 1/4 teaspoon freshly ground black pepper: Adds just enough bite to keep things interesting
- 1/4 teaspoon salt: Keep it minimal since the cheese already has some sodium
- 1 tablespoon finely chopped chives: Fresh pop of color and mild onion flavor
- 1 tablespoon grated Parmesan cheese: Adds umami and helps with browning
Instructions
- Preheat and prep:
- Set your oven to 350 degrees F and line a baking sheet with parchment paper so nothing sticks.
- Drain the cottage cheese:
- Press it through a fine mesh sieve and pat with paper towels until it is as dry as you can possibly get it.
- Mix in the seasonings:
- Combine the drained cheese with garlic powder, onion powder, paprika, pepper and salt in a bowl until everything is evenly distributed.
- Shape the chips:
- Spoon tablespoon sized mounds onto the baking sheet and flatten them into thin circles about two inches across.
- Add toppings:
- Sprinkle chives or Parmesan on top now if you are using them.
- Bake until golden:
- Let them cook for 30 to 35 minutes until the edges are browned and crispy.
- Cool completely:
- This is the most important part because they keep crisping up as they sit so do not rush this step.
- Serve or store:
- Lift them off carefully and eat right away or keep them in an airtight container for a couple days.
Save These became a weekend ritual during my protein focused phase last year and I still catch myself craving them at odd hours.
Getting The Perfect Crisp
The thickness matters more than you might think. Too thick and they become chewy, too thin and they burn before the middle dries out. Aim for consistency and they will turn out right every time.
Flavor Variations
I have tried adding everything from chili flakes to everything bagel seasoning. The cottage cheese base is mild enough that almost anything works as long as you keep the seasonings balanced.
Serving Ideas
These shine alongside something cool and creamy. I have served them with Greek yogurt dip, salsa, guacamole, and even just plain hummus when I needed something quick.
- Try crumbling them over soup instead of croutons
- They work as a base for mini appetizers if you top them with smoked salmon
- Make a double batch because they disappear faster than you expect
Save Hope these become as much of a staple in your kitchen as they are in mine.
Recipe FAQ
- → How do I make the chips crispier?
Press the cottage cheese thoroughly to remove excess moisture and bake until golden brown. Letting the chips cool on the baking sheet further enhances crispiness.
- → Can I add other seasonings?
Yes, try adding chili flakes or dried herbs like thyme or oregano to customize the flavor profile.
- → What type of cottage cheese works best?
Small-curd cottage cheese, whether full-fat or low-fat, yields the best texture for crisp chips.
- → How should I store these chips?
Store cooled chips in an airtight container to maintain freshness for up to two days.
- → Are these chips suitable for gluten-free diets?
Yes, since they contain no gluten ingredients, they are perfect for gluten-free snacking.