Cottage Cheese Chips

Guys, can we talk about snack cravings for a sec? When I first started keto last year, the hardest part wasn’t giving up pasta or bread – it was those dang afternoon munchies when all I wanted was something CRUNCHY.

I tried pork rinds (meh), cheese crisps (burnt them like 3 times), and those expensive keto snacks from the store that cost basically a million dollars. Nothing was hitting the spot.

Then my cousin Jen (who’s been doing keto for like 3 years) texted me this cottage cheese chips recipe. I was super skeptical at first cause cottage cheese? For chips?? But omg… these cottage cheese chips have seriously changed my snack game forever.

Recipe Snapshot

• Prep: 5 mins
• Cook: 25-30 mins
• Total: 35 mins
• Servings: 3-4
• Calories: Around 110 per serving
• Difficulty: Super easy (even my teenager can make these!)

Why These Cottage Cheese Chips Are Gonna Be Your New Obsession

First off, we’re talking ONE main ingredient here. ONE! Just cottage cheese! (plus whatever seasonings you want). That’s it. I mean, sometimes I add an egg to help bind things, but honestly? Not even necessary.

The texture is what’ll blow your mind. These cottage cheese chips get CRAZY crispy in the oven – like actual potato chips crispy. The first time I made them, I accidentally left them in an extra 5 mins and thought I’d ruined everything. Nope! They were even crunchier and completely addictive.

Plus, the protein content is insane. Each batch has like 50+ grams of protein depending on how much cottage cheese you use. After eating these cottage cheese chips, I’m actually FULL, which never happens with normal chips.

I’ve made these for friends who aren’t even doing keto and they demolished them. My buddy Mike (who normally eats like a college frat boy) asked for the recipe after trying them at our monthly poker night. That’s when I knew these cottage cheese chips were legit.

What You’ll Need for These Cottage Cheese Chips

• 1 cup full-fat cottage cheese (I get mine at Kroger, nothing fancy)
• Optional: 1 egg (makes them a little more sturdy)
• Seasonings: salt, pepper, garlic powder, whatever you’re feeling
• That’s literally it!

I’ve tried fancy organic cottage cheese and the store brand, and tbh, couldn’t tell much difference once they’re baked into cottage cheese chips. So save your money and just grab whatever’s on sale.

Sometimes I add a handful of shredded parm if I’ve got some that needs using up. Makes the cottage cheese chips extra savory and even crispier around the edges.

How To Make These Cottage Cheese Chips (Without Screwing Them Up)

1. Heat That Oven Up

First things first, preheat your oven to 375°F. And YES, wait till it’s actually preheated. I got impatient once and threw my cottage cheese chips in too early… ended up with weird, half-crispy half-chewy things. Learn from my mistakes, people!

Line a baking sheet with parchment paper. Don’t use foil – I tried that and the cottage cheese chips stuck like crazy. Silicone baking mats work great too if you’ve got one.

2. Prep Your Cottage Cheese

If your cottage cheese seems super watery, drain it for a few mins in a strainer. Most brands are fine as is though – I never bother straining mine anymore.

Dump your cottage cheese in a bowl and mash it up a bit with a fork. If you’re adding an egg, throw that in too and mix it all up.

This is when I add seasonings. My go-to combo for cottage cheese chips is:

• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Pinch of salt
• Lots of black pepper

But honestly? You can go wild here. Taco seasoning, everything bagel seasoning, ranch powder – all amazing on cottage cheese chips.

3. Spread It Out

OK so here’s the KEY to perfect cottage cheese chips – you gotta spread the mixture THIN on your baking sheet. Like, almost see-through thin in spots.

I use the back of a spoon and just smoosh it all out into one big rectangle. You can also do little separate circles if you want more uniform cottage cheese chips, but who has time for that??

4. Bake Those Babies!

Pop your cottage cheese chips in the oven for about 25-30 minutes. BUT – and this is important – check them at the 15-minute mark and then every 5 mins after. Ovens are wildly different and these can go from “almost done” to “burning” pretty quick.

You want your cottage cheese chips to be golden brown around the edges and set in the middle. They might still seem a little soft when you take them out – THAT’S OK! They crisp up more as they cool.

One batch I made, I thought they weren’t done so I kept adding “just 2 more minutes” like four times. They were basically cottage cheese charcoal by the end. Don’t be like me.

5. The Waiting Game

Let your cottage cheese chips cool ON the baking sheet for at least 10 minutes. I know it’s torturous. I know you want to eat them right away. Resist the urge!

This cooling time is when they transform from “weird baked cheese” to actual crispy cottage cheese chips. It’s like magic.

Once they’re cool enough to handle, break or cut your giant cottage cheese sheet into chip-sized pieces.

Different Ways To Make These Cottage Cheese Chips

Oven-Baked Herb Cottage Cheese Chips

Add 1-2 tsp of Italian herbs to your mix. These baked cottage cheese chips are BOMB with a little dip made from sour cream and chives.

Air Fryer Cottage Cheese Chips

Yep, you can totally make cottage cheese chips in the air fryer! Set it to 350°F for about 10 mins, checking halfway. They cook faster but get super crispy.

My sister-in-law made these in her Ninja Foodi thing and said they were the best cottage cheese chips she’s tried. I don’t have one (yet!) so I’m sticking with oven-baked for now.

Sweet Cottage Cheese Chips

I was feeling adventurous last month and tried adding cinnamon and a tiny bit of keto-friendly sweetener to my cottage cheese chips. They were… interesting? Not bad, but definitely different. My kid said they tasted like weird cinnamon toast. I’ll stick to savory versions I think.

How To Store Cottage Cheese Chips (If They Last That Long)

Real talk: I’ve rarely had leftover cottage cheese chips. They usually disappear within minutes of cooling.

But if you somehow have self-control (teach me your ways), store them in an airtight container with paper towels between layers to absorb any moisture. They’ll stay crispy for about 2 days.

DO NOT put them in the fridge! I made this mistake once and they got all soggy and gross. Room temp is the way to go for cottage cheese chips.

To re-crisp them if they do get a little soft, just pop them in the oven for 5 mins at 350°F. Good as new!

Check Out These Other Easy Recipes While You’re Here

If you’re loving these cottage cheese chips, you might wanna try these other quick recipes from my site:

• FROZEN HASH BROWN PATTIES – another crispy treat that takes almost zero effort
• PIZZA STICKS – my kids request these weekly
• BREAKFAST BURRITO – perfect for meal prep

Final Thoughts on These Life-Changing Cottage Cheese Chips

Listen, I know cottage cheese chips might sound weird if you’ve never tried them. I was a skeptic too! But they’ve become my absolute ride-or-die snack on keto.

They’ve saved me from diving face-first into a bag of Doritos more times than I can count. They’ve impressed my picky family members. They’ve been the star of movie nights and game days.

Best part? They cost like a dollar to make compared to those fancy keto snacks at the store.

I made a huge batch of these cottage cheese chips last weekend when my in-laws visited (they’re always judging my “weird keto food”), and even my father-in-law had seconds. Victory!

Cottage Cheese Chips FAQs (Because Y’all Ask Me These All The Time)

How do I make my cottage cheese chips super crunchy?

The secret to ultra-crunchy cottage cheese chips is spreading them THIN and letting them cool completely. Also, the longer you bake them (without burning!), the crunchier they get. If your cottage cheese has lots of liquid, draining it first helps too. And don’t refrigerate them! That kills the crunch immediately.

Why aren’t my cottage cheese chips getting crispy?

If your cottage cheese chips are staying soft, you probably spread them too thick or your oven temp might be off. My friend’s oven runs like 25 degrees cool, and her first batch was a disaster. Also, patience! They crisp up as they cool, so give them at least 10-15 mins before judging.

Is cottage cheese good for weight loss?

So I’m not a nutritionist or whatever, but cottage cheese has been great for my weight loss journey. It’s high in protein which keeps me full way longer than carby snacks. These cottage cheese chips have been clutch for staying on track with keto – they satisfy my crunchy cravings without the carb crash. Plus protein helps maintain muscle while you’re losing fat, which is a bonus.

Why do bodybuilders eat cottage cheese before bed?

My gym buddy Jake (who’s absolutely ripped) explained this to me – cottage cheese has this protein called casein that digests super slowly, so it feeds your muscles all night while you sleep. That’s why bodybuilders love it as a bedtime snack. These cottage cheese chips aren’t exactly the same as eating it straight, but they still pack a protein punch.

Is it OK to eat cottage cheese every day?

From what I’ve read, cottage cheese is pretty healthy to eat regularly! It’s got tons of protein, calcium, and B vitamins. The only thing to watch is sodium if you’re sensitive to salt. I probably make these cottage cheese chips 2-3 times a week and haven’t had any issues. Actually, my protein intake has been way better since discovering them!

Seriously, give them a try and let me know what you think. What seasonings did you use? Did you go with the air fryer or oven? I’m always looking for new cottage cheese chips variations to try!

Happy crunching!