Cottage Cheese Chips

Say “bye-bye” to buying bags of chips at the store! Instead, craft your own crunchy, protein-rich snack from scratch.

I’m a huge fan of cottage cheese because it’s high in protein and incredibly versatile. There are so many ways to serve it and blend it into other recipes. But you haven’t tasted the magic of cottage cheese until you’ve transformed dollops of it into cheesy chips. As it is, cottage cheese is moist and almost yogurt-like. But strained and baked to golden brown perfection, each scoop of cottage cheese comes out as a crisp chip worthy of daily snacking.

I’m particularly fond of these because they deter me from buying big bags of chips at the store. Talk about saving money and packaging! There’s no packaging needed—just your oven and some reusable containers for future munching. Whether you’re making these for your commute to work, your children’s lunch, or a party, cottage cheese chips are a crispy little pick-me-up that bursts with flavor.

You also have the option of adding everything bagel seasoning so that it shines with a bright array of onion, garlic, and sesame seeds. But if you’re seeking more spice, then I suggest a light dusting of paprika or cumin instead. That’s the beauty of these chips—whether you season them or keep them plain, they still taste amazing.

Getting them perfectly crisp

To ensure that your chips reach optimum crispiness, it’s important to use the right kind of cottage cheese. Whole-milk cottage cheese works best because the milk fat promotes crisping, and choose small-curd cottage cheese for an even texture. Unfortunately, low-fat cottage cheese is less likely to brown. Also, make sure to drain it thoroughly as step one instructs, to get rid of as much liquid as possible. This will lead to that satisfying “crunch” we’re seeking.

How do I store leftovers?

Once your cottage cheese chips have completely cooled to room temperature, they can be stored in an airtight container or bag for 2-3 days. Alternatively, you can transfer them to a freezer-safe bag and freeze for up to 1 month. To crisp them up, bake them in the oven at 350°F for 5-7 minutes. Otherwise, enjoy them at room temperature within those first few days.

Similar recipes to try

Cottage cheese chips are a fantastic pop of protein for your daily snack time, but what if you want a satisfying snack that can boost your veggie intake? Try Air-Fryer Zucchini Chips, which are low-carb and crispy. If, on the other hand, you’d like a chip that can handle some dip like guacamole or salsa, then try Keto Tortilla Chips. They’re also deliciously cheesy and gluten-free. Craving a snazzy, savory dip that could go well with all three of these options? Whip up some Keto Buffalo Chicken Dip.