I’m excited to share my Homemade Cheese Chips recipe that shows how cottage cheese becomes an easy, low-carb, high-protein snack option for clean eating.

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I never expected cottage cheese to go crunchy, but after a kitchen experiment with full fat cottage cheese and grated Parmesan cheese i ended up with a snack that feels like cheating. These Cottage Cheese Chips are crunchy, low carb and packed with protein, perfect when i’m too lazy for full recipes.

They’re part cult favorite and part smart swap, great for dipping or eating straight from the tray. This is exactly the kind of Gluten Free Low Carb Snacks find and i already saved it as Keto Snack Prep For The Week.

Try them once, you’ll wonder why chips ever had so many carbs.

Ingredients

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Creamy base it’s high in protein, low carbs, adds moistness and mild tang
Binder and lift it gives structure and golden browning, adds extra protein
Low carb nut flour gives body and crispness, adds subtle nutty flavor
Sharp salty cheese that boosts savory umami, helps chips brown and hold
Adds fiber and omega three fats, helps bind, gives tiny crunchy texture
Optional fat that boosts flavor and browning, keeps chips richer and crispier
A tiny lift agent makes chips airy not dense, use sparingly
Seasonings that amp savory taste, garlic adds aroma, salt lifts every flavor

Ingredient Quantities

1 cup (240 g) full fat cottage cheese

1 large egg

1/3 cup (30 g) grated Parmesan cheese

1/4 cup (28 g) almond flour

2 tablespoons ground flaxseed or flax meal

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika optional

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil or melted butter (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat, lightly oil the paper if you want extra crispness.

2. Drain 1 cup (240 g) full fat cottage cheese well: put it in a fine mesh sieve or cheesecloth and press for 10 minutes, or pat with paper towels until mostly dry. This step matters, trust me.

3. Transfer the drained cottage cheese to a bowl and add 1 large egg, then blend with a fork or hand blender until fairly smooth, breaking up the curds as much as you can.

4. Stir in 1/3 cup (30 g) grated Parmesan, 1/4 cup (28 g) almond flour, and 2 tablespoons ground flaxseed until combined.

5. Add 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon garlic powder, 1/8 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika if using; mix well. If batter seems too loose add another teaspoon or two of almond flour.

6. Chill the mixture in the fridge for 10 to 15 minutes to firm up, it makes shaping way easier.

7. Scoop heaping teaspoons or a small cookie scooper of the dough onto the sheet, leaving space between, then press each mound thin with the back of a spoon or wet fingers to about 2 to 3 mm thick so they crisp evenly.

8. Brush tops lightly with 1 tablespoon olive oil or melted butter if using, this helps color and crunch, then bake 12 to 18 minutes until edges are golden and centers look set; rotate the pan halfway through.

9. Let chips cool completely on a wire rack so they crisp up, do not skip cooling or they’ll stay soft.

10. Store leftovers in an airtight container in the fridge up to 3 days, or freeze raw flattened discs on a tray then bag them; reheat to re-crisp in a 350°F oven for 5 to 7 minutes.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment paper or a silicone mat (lightly oil the paper if you want extra crispness)
2. Fine mesh sieve or cheesecloth or a stack of paper towels to drain the cottage cheese — dont skip this, it matters
3. Medium mixing bowl plus a fork or a hand (stick) blender to break up the curds
4. Measuring cups and spoons for the cheeses, almond flour, flax and spices
5. Small cookie scoop or heaping teaspoon and a spoon or wet fingers to press each mound thin
6. Pastry brush or small spoon to brush tops with olive oil or melted butter
7. Wire cooling rack to let the chips crisp up completely
8. Oven mitts and an airtight container or freezer tray for storing leftovers

FAQ

Will these actually get crispy?

Yes, if you dry the cottage cheese a bit, spread the batter thin, and bake on parchment at about 190 C (375 F) until golden, usually 18 to 25 minutes. Flip once, and let them cool fully on a wire rack. If you skip those steps theyll be soft not crispy.

Can I use low fat or fat free cottage cheese?

You can, but it has more water so you must press or strain it and maybe pat dry with paper towel. Or pulse it in a blender to smooth and then drain. If you dont remove extra moisture the chips wont crisp.

Any nut free or egg free swaps?

For nut free try oat flour or ground sunflower seeds instead of almond flour, but the texture will be a bit different. For egg free, a flax egg can work but expect chewier, less lift because the egg helps bind and brown.

Can I air fry them?

Yep. Preheat air fryer to about 175 C (350 F), arrange flattened spoonfuls so they dont touch, cook about 8 to 12 minutes until golden. Times vary by model so watch the first batch.

How do I fix a batter thats too wet or too dry?

Too wet add a tablespoon of almond flour or a little more flax and mix, let sit a few minutes to thicken. Too dry add a splash of water or another egg yolk, then mix until it holds together.

How should I store leftovers and can I freeze them?

Store in an airtight container at room temp for a day or in the fridge up to three days. Re-crisp in a toaster oven or oven for a few minutes. Baked chips freeze well up to 1 month, reheat from frozen in oven for best texture.

Cottage Cheese Chips Recipe Substitutions and Variations

Cottage cheese: Ricotta’s the easiest swap, use 1 cup ricotta for 1 cup cottage cheese; full‑fat Greek yogurt works too, same amount but drain it 15–30 min so the mix isnt too wet; silken tofu can be blended 1:1 for a milder, dairy‑free option.
Egg: Make a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) or a chia egg same ratio, both bind like an egg; or use 3 tbsp aquafaba (chickpea liquid) if you want a vegan binder.
Almond flour: Swap equal parts oat flour or all‑purpose flour (1:1) if you dont need keto; coconut flour is much more absorbent so use about 2–3 tbsp instead of 1/3 cup and add an extra egg or a tablespoon or two of cottage cheese/liquid.
Parmesan cheese: Pecorino Romano or Asiago, same amount; for a dairy‑free twist use 1–2 tbsp nutritional yeast plus a pinch more salt for that umami, cheesy note.

Pro Tips

– Drain and press that cottage cheese extra well, then chill the mix 10 to 15 minutes before shaping. It firms up way more than you expect so scoops hold their shape and bake evenly.
– Freeze a tray of flattened discs for 10 minutes before baking when you want perfectly round, crisp edges; if you bake straight from the fridge they can spread more.
– Use a small cookie scoop for consistent size, then press each mound thin with a damp spoon or spatula so they all finish at the same time. Uniform thickness is the trick to even crisping.
– To re-crisp leftovers fast, pop them in a toaster oven or hot nonstick skillet for a few minutes instead of the microwave, and store cooled chips in an airtight container with a layer of paper towel so they stay crunchy.

Cottage Cheese Chips Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m excited to share my Homemade Cheese Chips recipe that shows how cottage cheese becomes an easy, low-carb, high-protein snack option for clean eating.

Servings

servings

Calories

132

kcal

Equipment: 1. Oven and a rimmed baking sheet lined with parchment paper or a silicone mat (lightly oil the paper if you want extra crispness)
2. Fine mesh sieve or cheesecloth or a stack of paper towels to drain the cottage cheese — dont skip this, it matters
3. Medium mixing bowl plus a fork or a hand (stick) blender to break up the curds
4. Measuring cups and spoons for the cheeses, almond flour, flax and spices
5. Small cookie scoop or heaping teaspoon and a spoon or wet fingers to press each mound thin
6. Pastry brush or small spoon to brush tops with olive oil or melted butter
7. Wire cooling rack to let the chips crisp up completely
8. Oven mitts and an airtight container or freezer tray for storing leftovers

Ingredients

1 cup (240 g) full fat cottage cheese
1 large egg
1/3 cup (30 g) grated Parmesan cheese
1/4 cup (28 g) almond flour
2 tablespoons ground flaxseed or flax meal
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika optional
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil or melted butter (optional)

Directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat, lightly oil the paper if you want extra crispness.
Drain 1 cup (240 g) full fat cottage cheese well: put it in a fine mesh sieve or cheesecloth and press for 10 minutes, or pat with paper towels until mostly dry. This step matters, trust me.
Transfer the drained cottage cheese to a bowl and add 1 large egg, then blend with a fork or hand blender until fairly smooth, breaking up the curds as much as you can.
Stir in 1/3 cup (30 g) grated Parmesan, 1/4 cup (28 g) almond flour, and 2 tablespoons ground flaxseed until combined.
Add 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon garlic powder, 1/8 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika if using; mix well. If batter seems too loose add another teaspoon or two of almond flour.
Chill the mixture in the fridge for 10 to 15 minutes to firm up, it makes shaping way easier.
Scoop heaping teaspoons or a small cookie scooper of the dough onto the sheet, leaving space between, then press each mound thin with the back of a spoon or wet fingers to about 2 to 3 mm thick so they crisp evenly.
Brush tops lightly with 1 tablespoon olive oil or melted butter if using, this helps color and crunch, then bake 12 to 18 minutes until edges are golden and centers look set; rotate the pan halfway through.
Let chips cool completely on a wire rack so they crisp up, do not skip cooling or they'll stay soft.
Store leftovers in an airtight container in the fridge up to 3 days, or freeze raw flattened discs on a tray then bag them; reheat to re-crisp in a 350°F oven for 5 to 7 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.