Cottage Cheese Chips

Cottage Cheese Chips are crispy, savory, and ridiculously easy to make with just one main ingredient! These protein packed chips are perfect for snacking, dipping, or crushing over salads. I stumbled upon this recipe during one of my late night “what can I make with what’s in my fridge” moments, and let me tell you — I was FLOORED by how good these turned out.

Why You’ll Love This Recipe

Crispy, savory, and a surprisingly delicious way to turn a simple ingredient into an addictive snack. Baked until golden and crunchy, they’re packed with protein and perfect for dipping, snacking, or topping salads and soups. It’s an easy, low-effort recipe that feels a little genius once you try it.

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Ingredient List

Base

• 1 cup small-curd cottage cheese, well drained – This is your main star ingredient

Optional Seasonings

• 1 teaspoon onion powder – Adds savory depth
• 2 teaspoons Everything But the Bagel seasoning – Or use any seasoning you like, or keep it plain

Serves about 2

Friendly Notes: You can absolutely use full-fat or low-fat cottage cheese — both work beautifully! I prefer small-curd for easier spreading, but large-curd works too if you break it up a bit.

Why These Ingredients Work

Let me break down why this recipe is so genius:

Cottage Cheese is the MVP here. When baked at the right temperature, the moisture evaporates and the proteins and fats crisp up into these incredible, crunchy chips. It’s high in casein protein, which holds its structure really well during baking. The small curds also spread more evenly, giving you consistent crispiness.

Onion Powder adds that savory, umami flavor that makes these chips utterly addictive. It’s subtle but so important for taking them from “interesting” to “I can’t stop eating these.”

Everything But the Bagel Seasoning (or your choice of seasoning) is where you get to have fun! The sesame seeds, garlic, and salt combo is chef’s kiss, but honestly, ranch seasoning, garlic powder, Italian herbs, or even cinnamon and sweetener for a sweet version all work wonderfully.

Essential Tools and Equipment

• Baking sheet – A standard half-sheet pan works perfectly
• Parchment paper – Non-stick is essential here; don’t skip it!
• Small spoon or cookie scoop – For portioning the cottage cheese
• Strainer or colander – To drain excess liquid
• Paper towels – For extra moisture removal if needed

How To Make Cottage Cheese Chips

Step 1: Prep the Oven & Pan

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Trust me on the parchment — these can stick without it, and you’ll be sad.

Step 2: Prepare the Cottage Cheese

Drain the cottage cheese VERY well to remove excess moisture. I usually let mine sit in a fine-mesh strainer for about 5 minutes, pressing gently with a spoon. Then transfer it to a bowl and mix in the onion powder if you’re using it. This is your flavor base!

Step 3: Form the Chips

Scoop small spoonfuls of cottage cheese onto the baking sheet, spacing them about 1 inch apart. You want them to have room to spread slightly. Now here’s the important part: flatten each mound with the back of a spoon so they’re thin and evenly shaped. Think pizza crust thin — the flatter they are, the crispier they’ll get!

Step 4: Season

Sprinkle the tops generously with Everything But the Bagel seasoning or your seasoning of choice. Don’t be shy here — this is where all the flavor lives!

Step 5: Bake

Bake for 30–40 minutes, until the chips are dry and golden around the edges. Start checking around the 25-minute mark to prevent burning. Every oven is different, and you want golden and crispy, not charred. The edges should look slightly browned and the centers should be dry to the touch.

Step 6: Cool & Serve

Remove from the oven and let them cool COMPLETELY on the pan for 10–15 minutes. They’ll firm up and get even crispier as they cool. Carefully lift them off the parchment and enjoy!

You Must Know

The moisture level is EVERYTHING. If your cottage cheese is too wet, your chips will be chewy instead of crispy. Take the extra minute to drain it really well, and if it still seems watery, blot it with paper towels. This one step is the difference between crispy perfection and soggy disappointment.

Personal Secret: I actually press my cottage cheese between paper towels like I’m making tofu. It sounds extra, but it guarantees maximum crispiness every single time.

Pro Tips & Cooking Hacks

• Make them thinner than you think. Seriously, flatten those mounds more than seems reasonable. They puff up slightly as they bake.
• Don’t overcrowd the pan. Give each chip space to breathe, or they’ll steam instead of crisp.
• Use a silicone baking mat if you have one — it works even better than parchment for non-stick action.
• Common mistake to avoid: Opening the oven door too frequently. Let them do their thing! Every time you peek, you release heat and moisture.
• Smart shortcut: Use a small cookie scoop for perfectly portioned, uniform chips.

Flavor Variations / Suggestions

This is where you can go absolutely WILD:

• Spicy: Add cayenne pepper, chili powder, or red pepper flakes
• Cheesy: Mix in 2 tablespoons grated Parmesan before baking
• Ranch: Use ranch seasoning mix instead of onion powder
• Garlic Herb: Try Italian seasoning or herbes de Provence
• Sweet Version: Skip the savory seasonings and use cinnamon with a touch of stevia or monk fruit sweetener
• Pizza Flavor: Add Italian seasoning, garlic powder, and a tiny bit of tomato powder

Make-Ahead Options

Honestly, these are best enjoyed fresh from the oven after they’ve cooled. BUT you can prep them ahead by forming and seasoning the chips on the parchment-lined pan, then covering and refrigerating for up to 4 hours before baking. Just add a few extra minutes to the bake time if they’re cold from the fridge.

You can also make a big batch and store them, though they won’t be quite as crispy. See storage notes below!

Recipe Notes & Baker’s Tips

• Texture check: When they’re done, the chips should feel dry and firm to the touch, not soft or tacky.
• Color cues: Look for golden edges with a slightly darker color in the center. Pale chips = not done yet.
• Cottage cheese brands matter: Some brands are wetter than others. Good Culture and Daisy are my favorites for this recipe.
• Size matters: Smaller chips (about 1 tablespoon each) get crispier than larger ones.

Serving Suggestions

These cottage cheese chips are incredibly versatile! Serve them:

• With your favorite dip – guacamole, salsa, French onion dip, or hummus
• Crumbled over salads – adds amazing crunch and protein
• As a side to soup – they’re like elevated crackers
• On a snack board – they look fancy and impress guests
• Plain for snacking – honestly, they’re addictive enough on their own

I love serving these at parties because they look so unique and everyone is amazed when I tell them what they’re made of!

How to Store Your Cottage Cheese Chips

Room Temperature: Store in an airtight container for up to 2 days. They’ll lose some crispness but are still tasty.

Fridge: You can refrigerate them in an airtight container for up to 5 days, but they’ll definitely get softer.

Re-crisping: Pop them back in a 300°F oven for 5–8 minutes to bring back some crunch.

Freezer: I don’t recommend freezing these — the texture gets weird when thawed.

Best practice: Make just what you’ll eat in 1–2 days for optimal crispiness!

Allergy Information

Contains: Dairy

Substitution Options:

• Dairy-free: Unfortunately, these don’t work with non-dairy cottage cheese alternatives as they lack the protein structure needed to crisp up properly
• Gluten-free: Naturally gluten-free! Just check your seasonings to make sure they don’t contain gluten
• Low-carb/Keto: These are naturally very low in carbs and perfect for keto diets
• Vegetarian: Yes!

Questions I Get Asked A Lot

Can I use large-curd cottage cheese instead of small-curd?

Yes, but I’d recommend breaking up the curds a bit with a fork or spoon first. Small-curd spreads more easily and creates a more uniform chip, but large-curd works if you mash it slightly.

Why aren’t my chips getting crispy?

This almost always comes down to moisture. Make sure you’re draining the cottage cheese really well and spreading the chips thin enough. Also, don’t skip the cooling time — they crisp up significantly as they cool!

Can I make these in an air fryer?

Absolutely! Air fry at 325°F for 15–20 minutes, checking frequently. They cook faster in the air fryer, so keep a close eye on them to prevent burning.

Do these actually taste like cottage cheese?

Not really! The baking process transforms the flavor completely. They taste more like a savory, cheesy cracker or chip. Even people who don’t love cottage cheese usually love these.

Can I make these ahead for a party?

You can, but they’re definitely best fresh. If you need to make them ahead, store them in an airtight container and re-crisp them in the oven at 300°F for about 5 minutes before serving.

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely love to hear what seasonings you used and how they turned out. Did you go classic with Everything But the Bagel, or did you get creative?