As an Amazon Associate I earn from qualifying purchases.
These crispy Cottage Cheese Chips are the ultimate high protein snack. Made with just 1 ingredient and no oil, they taste so delicious that you won’t ever guess they are keto and good for you.
If you are looking for healthy savory snacks, I have the solution. Grab cottage cheese, some seasonings if you want, and fire up the oven. These crispy chips will surprise you as much as the viral cottage cheese flatbread or the cottage cheese brownies!
Why you will love this recipe
- Macro-friendly. A serving of cottage cheese chips has over 13 grams of protein and only 4 grams of carbs. Additionally, they are low carb, keto-friendly and gluten-free. Since they are not fried but baked with no oil, they are the also low calorie – just 117 calories.
- Nutritious. The main ingredient, cottage cheese, is packed with protein and nutritional benefits. It’s a great source of B vitamins and minerals such as calcium.
- Quick and easy. This may be the easiest protein chip recipe in the entire universe – one ingredient and an oven is all you need. In minutes you’ll be munching on crunchy crisps.
- Customizable. Whether with Italian seasonings, smoked paprika or garlic, there are so many ways to add your own touch. Did you know you can also make cottage cheese chips in the microwave?
Ingredient and tips
You only need one ingredient – cottage cheese. That’s pretty much it. It’s very simple, but there are some important things you should consider. First and foremost, this recipe requires full fat cottage cheese. Low fat or nonfat cottage cheese will make the chips dry and tough. I tested it with 0% and 2% fat versions, in both cases my chips did not come out crispy. The best is full fat cottage cheese, I recommend small curd (here I used Good Culture).
Flavor ideas
You can season cottage cheese chips or enjoy them simple. Just keep in mind that the cheese is already quite savory by itself, so don’t exaggerate with salt and spices. This being said, here are some ideas for you:
- Salt and pepper – Add a pinch of salt and freshly ground black pepper.
- Spicy – Mix cottage cheese with ⅓ teaspoon of smoked paprika, a pinch of chili powder and a pinch of cayenne pepper.
- Ranch. Stir in a hint of ranch seasonings and whip up crispy ranch cottage cheese chips.
- Onion. Before baking, season the cheese with ⅓ teaspoon of onion powder and kosher salt.
- Garlic. Season with ⅓ teaspoon of garlic powder and a bit of lemon zest for garlicky protein crisps.
- Italian. Stir cottage cheese with Italian seasoning or with a mix of dried herbs such as dill, oregano, rosemary, garlic powder and onion powder.
How to make cottage cheese chips
- Step 1 – Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly spray the baking sheet with oil spray or olive oil to prevent sicking.
- Step 2 – Drain any excess liquid on top of the cottage cheese. If desired, mix the cheese with your favorite seasonings.
- Step 3 – Using a spoon, scoop out some cottage cheese balls into the prepared baking sheet, spacing them apart. Flatten the balls into thin rounds. They should be around 0.2 inches (0.5 cm) thick.
- Step 4 – Bake in the middle rack of your hot oven for 20 to 25 minutes, or until crispy. Make sure that you do not overcook the chips, or they will get tough. Once baked, let cool at room temperature for 10 to 15 minutes. The keto chips will crisp up as they cool.
Microwave cooking option
- Step 1 – Use a spoon to scoop out some cottage cheese balls into a microwave-safe plate lined with parchment paper, then flatten into 0.2 in (0.5 cm) thin rounds. Make sure you space them apart, as they will spread while cooking.
- Step 2 – Microwave on high for 2 minutes, then allow the chips to cool for 10 to 15 minutes.
Storage directions
To store cottage cheese chips, you’ll need to let them cool completely first. Once they are cool, arrange them in an airtight food container in single layers. Separate each layer with a piece of parchment paper to preserve crunchiness and flavor. Keep in the fridge for up to 3 days. For a longer storage, pack them into a zipper bag and freeze for up to 1 month. Reheat in hot oven at 350°F (180°C) until crispy.
More ways to use cottage cheese
- Cottage cheese flatbread
- Protein cheese recipe
- Cottage cheese cheesecake
- Cottage cheese cookie dough
- Cottage cheese muffins
- Whipped cottage cheese
- Cottage cheese banana bread
- Cottage cheese pancakes
- Cottage cheese Alfredo pasta
Cottage Cheese Chips
Ingredients
- 1 cup (240 g) cottage cheese, full fat
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly spray the baking sheet with oil spray or olive oil to prevent sicking.
- Drain any excess liquid on top of the cottage cheese. If desired, mix the cheese with your favorite seasonings.
- Using a spoon, scoop out some cottage cheese balls into the prepared baking sheet, spacing them apart. Flatten the balls into thin rounds. They should be around 0.2 inches (0.5 cm) thick.
- Bake in the middle rack of your hot oven for 20 to 25 minutes, or until crispy. Make sure that you do not overcook the chips, or they will get tough.
- Let cool at room temperature for 10 to 15 minutes. These keto chips will crisp up further as they cool.
Notes
Microwave Cooking Option
- Use a spoon to scoop out some cottage cheese balls into a microwave-safe plate lined with parchment paper, then flatten into 0.2 in (0.5 cm) thin rounds. Make sure you space them apart, as they will spread while cooking.
- Microwave on high for 2 minutes, then allow the chips to cool for 10 to 15 minutes.
Stovetop Cooking Option
- Preheat a large non-stick skillet over medium heat. Lightly grease it with oil to prevent sticking.
- Spoon out some portions of cottage cheese into the hot pan and flatten them. Cook over low-medium heat until they start crisping up, then use a spatula to flip them.
- Cook for about 30 seconds to 1 minute more. Place the protein chips into a plate and allow them to cool.
Wow, cottage cheese chips !
Excellent idea??
Hey dear Liza,
thanks a lot!! I’m glad you liked these high protein chips 😉
Have a great Friday,
Matteo