Save to Pinterest I discovered these by accident one afternoon when I had leftover cottage cheese and was tired of the same protein snacks. My friend texted asking what I was making, and when she saw the crispy golden chips cooling on my counter, she didn't believe they came from something so simple. One bite convinced her, and now she texts me for the recipe every few weeks. It's become my go-to when I need something that feels indulgent but actually fuels my body.
My roommate came home while a batch was cooling and thought I'd lost my mind making cheese from scratch. When I handed her one, the crunch was so loud it made us both laugh. She's been sneaking them from my container ever since, which is how I know they're really good.
Ingredients
- Cottage cheese (2 cups, full-fat or low-fat): The base of everything—small curd versions work best because they bind together better and give you a finer texture.
- Garlic powder (1/2 teaspoon): Adds depth without moisture, which is your enemy when trying to get them crispy.
- Onion powder (1/2 teaspoon): Brings a subtle sweetness that rounds out the savory notes.
- Smoked paprika (1/4 teaspoon, optional): If you add it, you'll taste a gentle smoke that makes these feel fancier than they are.
- Freshly ground black pepper (1/4 teaspoon): Always fresh—pre-ground pepper loses its bite and you'll notice the difference.
- Salt (1/4 teaspoon): Taste as you mix because cottage cheese can vary in saltiness.
- Chives (1 tablespoon finely chopped, optional): A fresh pop of flavor that brings brightness to each bite.
- Parmesan cheese (1 tablespoon grated, optional): Creates extra crispy edges and adds a sharp, savory note.
Instructions
- Drain your cottage cheese like you mean it:
- Place it in a fine-mesh sieve and let gravity do some work, then press gently with the back of a spoon. Pat everything dry with paper towels—this step is what separates crispy chips from sad, chewy ones. Your dryness now directly affects your crunch later.
- Mix in the seasonings:
- Combine your drained cheese with the garlic powder, onion powder, paprika, pepper, and salt in a medium bowl. Stir until the color is even and you don't see any white streaks—the seasonings should be distributed throughout.
- Shape them into thin rounds:
- Spoon tablespoon-sized mounds onto parchment paper, spacing them about 2 inches apart. Use the back of your spoon to flatten each one gently into a thin circle, about 2 to 2.5 inches across—think thin enough to get that shatter when you bite it.
- Top if you're using toppings:
- Sprinkle with chives or Parmesan now, while everything is still moist enough for them to stick.
- Bake until golden and crispy:
- Slide them into a 350°F oven for 30 to 35 minutes, watching for golden brown edges. They should look slightly darker at the perimeter—that's where the magic happens.
- Let them cool completely:
- This is crucial and worth the patience. As they cool on the pan, they continue to firm up and become even crispier. Don't be tempted to eat them right away or they'll feel soft.
- Store with care:
- Once fully cooled, carefully peel them from the parchment and transfer to an airtight container where they'll keep for up to 2 days.
Save to Pinterest The first time I brought these to a gathering, I expected people to be polite. Instead, someone asked if I was selling them, which felt like the highest compliment. That's when I realized these aren't just a protein snack—they're something people actually want to reach for again.
Flavor Variations That Actually Work
Once you master the basic version, the customization possibilities open up. I've experimented with chili flakes and lime zest, everything bagel seasoning, and even a curry powder version that surprised me in the best way. The formula stays the same—what changes is the seasoning blend, and that's where you get to play.
Serving and Storage
These taste best fresh or within a day, when the crunch is still pronounced. I usually serve them with something cool and creamy—Greek yogurt dip, salsa, or guacamole—which contrasts beautifully with the savory crispness. If they soften after a day, you can refresh them in a low oven for a few minutes, and they'll crispen back up.
Why This Works as Your New Snack
High-protein snacks that don't taste like punishment are rare, and these fill that gap perfectly. They satisfy the craving for something crunchy and savory while keeping you full longer than chips ever could. Once you taste one, you'll understand why they keep disappearing from my kitchen.
- Keep a batch on hand when you know you'll be snacking between meals.
- Pair them with something acidic like salsa or a squeeze of lemon to brighten the savory flavors.
- If you have any skeptics in your life, just hand them one without explanation and let the crunch do the talking.
Save to Pinterest This recipe transformed how I think about cottage cheese—from something I tolerated for protein to something I genuinely crave. Once you make them, you'll see why they've become my favorite easy snack to have waiting in the kitchen.
Recipe FAQs
- → How do I ensure the chips turn out crispy?
Drain cottage cheese well using a fine-mesh sieve or cheesecloth, and pat dry with paper towels to remove moisture before baking.
- → Can I add different seasonings to the mixture?
Yes, feel free to experiment with chili flakes, dried herbs, or other spices to customize the flavor to your liking.
- → What is the best way to bake these chips?
Preheat the oven to 350°F (175°C), place spoonfuls of the mixture spaced apart on parchment-lined sheets, flatten gently, and bake 30–35 minutes until edges are golden.
- → How should I store leftover chips?
Store cooled chips in an airtight container for up to 2 days to maintain their crunch and freshness.
- → Are these chips suitable for vegetarian diets?
Yes, using full-fat or low-fat cottage cheese and optional Parmesan, these chips fit vegetarian preferences.
- → Can these chips be served with dips?
Absolutely, they pair well with creamy or fresh dips like Greek yogurt, salsa, or guacamole.