Cottage Cheese Chips
Published
Published
Step aside potato chips, these easy 2-ingredient Cottage Cheese Chips are my new obsession! Made with full-fat small curd cottage cheese and Everything Bagel Seasoning, they bake in the oven until golden, crisp, and snackable. They’re a salty, savory, high-protein snack that also happens to be low-carb, keto-friendly, vegetarian, and gluten-free!
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Cottage cheese has been having a moment over the last few years, and I LOVE it. Don’t get me wrong, I’m not going to pretend these cottage cheese chips taste just like store-bought chips, but they do scratch that crunchy snack itch in the best way. You can technically make them with just cottage cheese if you like, though I personally love how the seasoning adds a garlicky, oniony flavor that keeps you reaching for another. I’ve also found full-fat small curd cottage cheese works best here because it spreads thin, releases less moisture, and bakes up crispier than larger curd cottage cheese. As they cool, they firm up into light, crispy chips with a tangy bite and the perfect hit of everything bagel flavor!
Helpful Tips & Variations
- Don’t crowd the baking sheet. I always leave about 2 inches between each mound of cottage cheese. You need room to flatten them, and they do spread a little more in the oven. If your baking sheet is smaller than mine, bake them in batches.
- Spread them thin. The thinner you spread the cottage cheese, the crispier the chips will be. Use the back of a spoon to flatten each mound into a very thin round. Thick centers tend to stay soft and chewy instead of crisp.
- Bake longer if needed. The chips should be golden brown around the edges with dry-looking centers. Ovens vary, and so does cottage cheese! If your cottage cheese chips are still soft after the bake time below, pop them back in the oven for another 5 minutes, watching closely so the edges don’t burn.
- Let them cool before peeling. Your baked cottage cheese chips will crisp up more as they sit. Give them 5-10 minutes on the baking sheet to cool before removing.
- Try different seasonings. Everything Bagel Seasoning is my favorite here, but you can play around with the flavors. Grated Parmesan cheese, Italian seasoning, ranch seasoning, garlic powder, onion powder, any dried herbs, or cracked pepper would all work!
Cottage Cheese Chips
Equipment
- baking sheet
- parchment paper
Ingredients
- ½ cup full-fat small curd cottage cheese
- 3 tsp Everything Bagel Seasoning
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper. (see note below.)
- Spoon 2 teaspoons each of cottage cheese onto the parchment paper to make mounds, spacing them 2-inches apart. Using the back of a spoon, flatten them so they’re very thin even rounds.
- Sprinkle the tops with a bit of everything bagel seasoning.
- Bake on the middle rack for about 25 minutes until they’re nice and brown and crispy (but watch carefully, so they don’t burn – see note below.)
- Let cool for 5-10 minutes. Peel off the parchment and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cottage Cheese Chips Step by Step
Gather all of your ingredients and preheat the oven to 350°F. Line a baking sheet with parchment paper so the cottage cheese crisps release easily after baking. (It’s optional, but I do find using nonstick spray on the parchment paper makes it even easier to release them from the parchment after cooling. I also find that cooking these directly on a baking sheet, coated with nonstick spray, takes less time to bake and also results in extra crispy chips.)
Spoon the cottage cheese: Portion the ½ cup full-fat small curd cottage cheese onto the prepared baking sheet in 2 teaspoon portions, spacing each mound about 2 inches apart. Use the back of a spoon to spread each one into a very thin, even round. The thinner they are, the crispier they’ll bake.
Add seasoning: Sprinkle the tops evenly with a little Everything Bagel Seasoning (I use 3 teaspoons total).
Bake: Place the baking sheet on the middle rack and bake for about 20-25 minutes, or until the rounds are deeply golden brown around the edges and look dry and crisp. Keep an eye on them toward the end since they can go from browned to burnt pretty quickly. But you also want to ensure they’re crispy, so if they need more time in the oven, bake them longer. All ovens and cottage cheese vary greatly.
Cool: Let the cottage cheese chips cool on the baking sheet for 5-10 minutes. They’ll continue to firm up as they cool. Once crisp, gently peel them from the parchment and enjoy!
Serving Suggestions
These cottage cheese crisps are delicious all on their own, but I love them for dipping, too. Keep in mind they’re thin and won’t hold up to a thick, heavy dip, but they pair well with something like tzatziki or avocado lime sauce for a cool and tangy flavor. A little extra cottage cheese on the side for dipping works, too.
Storing Leftovers
These crispy cottage cheese chips are definitely best enjoyed fresh, since they lose some crunch in storage. If needed, store leftovers in an airtight container at room temperature for up to 2-3 days. You can refrigerate them if you need to keep them longer, but they will become even softer.
More Cheese Crisp Recipes
- Parmesan Cheese Bowls are proof that a sprinkle of cheese can do a LOT when you let it melt, shape, and crisp.
- I’d put these Mozzarella Pizza Chips out for game day and fully expect them to disappear before the first commercial break!
- These Dill Pickle Cheddar Cheese Chips only need 3 main ingredients and about 15 minutes, which is my kind of snack math.
- Cheddar Onion Ring Chips bake until the cheese is bubbling and browned, then firm up into crispy little snack rounds.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Great recipe, thanks Amy!
I bought the muffin top pan you used in your Facebook video and I’m so glad I did. I’ve made these on parchment before and they seem to spread too much and never get as crispy as I like. They came out great! I used full fast Daisy cottage cheese, don’t know if that matters.
Hi Amy! Thank you for this recipe. We’re trying to get more protein in our diet and snack healthier. I love cottage cheese but my husband hates it. BUT he enjoyed these chips!! I used full fat Good Culture and per your recipe notes, I tried it on parchment paper and also a sprayed baking sheet. They both turned out but we preferred the baking sheet more because they got crispier (just like you said – thank you for all your notes, btw.) I will definitely make these again. You are such a gem!
Not yet! But I just wanted to say I love your recipes and videos! Love the fact you don’t slurp or make disgusting noises when you try your recipe. I can’t scroll fast enough to avoid hearing that on videos.
I’m going to try this but on a very tight social security budget so I don’t want to waste my low fat cc. Going to get full fat next delivery!
But wanted to say I think you’re awesome.