Name: Cottage Cheese Chips – The Ultimate High Recipe
Ingredients: 1 cup (240 g) full-fat cottage cheese, well drained and patted dry, as moisture free as you can get it

I turned cottage cheese into unbelievably crispy Good High Protein Snacks that look like chips and you won’t believe the crunch so keep scrolling.

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I’m obsessed with cottage cheese chips because they’re crunchy, weird, and totally addictive. I messed up once, left 1 cup (240 g) full-fat cottage cheese, well drained and patted dry, as moisture free as you can get it in the fridge and forgot about it.

Came back, crunched one, and my snack life changed. They’re salty, slightly tangy, and satisfy that late-night crunch habit.

I love that they’re one-ingredient but serious. Great Protein Snacks?

Hell yes. And for me they’re some of the best Good Snacks To Eat At Night.

Weirdly perfect. I crave them during late shifts and movies.

Ingredients

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Creamy base that crisps up surprisingly well when dried thin.
Basically, it brings tangy, milky flavor that keeps chips interesting.
Full fat means richer mouthfeel and better browning when baked.
Plus, it’s packed with protein so you’ll feel full faster.
Goes gluten-free naturally, so it’s perfect for simple snack swaps.
Moisture-free is key, less water equals crispier, lighter chips.
Pairs with herbs and spices without stealing their spotlight.
Affordable pantry hero that turns into an unexpectedly fun, crunchy snack.
Basically, no weird additives, just real dairy and simple texture.

Ingredient Quantities

1 cup (240 g) full-fat cottage cheese, well drained and patted dry, as moisture free as you can get it

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.

2. Thoroughly drain 1 cup (240 g) full-fat cottage cheese by placing it in a fine mesh sieve or cheesecloth and pressing gently for 10 to 20 minutes until almost no liquid drips. Pat dry with paper towels so it is as moisture free as you can get it.

3. Spoon small mounds of the drained cottage cheese onto the lined sheet, about 1 tablespoon each, spaced 1 inch apart. Use the back of a spoon to flatten each mound into a thin circle about 1/8 inch thick. The thinner they are, the crispier they get.

4. If you want salt or flavor, sprinkle a tiny pinch of salt, cracked pepper, or smoked paprika on top now. You can skip it too, but plain is still tasty.

5. Bake in the center of the oven for 15 minutes, then rotate the pan and bake another 8 to 12 minutes until edges are golden brown and the centers look dry and slightly browned. Ovens vary so watch them closely the last few minutes.

6. For extra crispness, turn the oven off, crack the door, and leave the chips inside for 10 minutes to cool slowly. This helps them firm up without burning.

7. Carefully transfer chips to a wire rack to cool completely. They will crisp more as they cool, so don’t panic if they seem soft right out of the oven.

8. Store leftover chips in an airtight container at room temperature for up to 2 days. They lose crispness in humid conditions, so eat them soon.

9. Alternate methods: air fry at 325°F (160°C) for 10 to 14 minutes, checking often and flattening the mounds before cooking. Or use a dehydrator at low temp for several hours if you want ultra-crisp.

10. Troubleshooting: if chips are too soft next time, press them thinner, remove more moisture, or bake a few minutes longer. If they burn, reduce temp by 10 to 15 degrees and bake slower.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Fine mesh sieve or cheesecloth (for draining)
5. Measuring cup (1 cup / 240 g)
6. Tablespoon and regular spoon (for mounding and flattening)
7. Paper towels or clean kitchen towel (for patting dry)
8. Wire cooling rack
9. Airtight container for storage

FAQ

Q: How do I get the cottage cheese dry enough so the chips turn out crisp? A: Pat it with paper towels, then press between two plates with a weight for 10 to 20 minutes. You can also use cheesecloth and squeeze out as much whey as you can. If it’s still wet they wont crisp up.

Q: What oven temp and time should I use? A: Preheat to 400°F (200°C). Spoon small dollops onto parchment, flatten a bit, and bake 12 to 18 minutes until edges are golden. Let them cool fully on the tray to firm up.

Q: Can I use low fat or nonfat cottage cheese? A: You can, but full fat gives best texture and flavor. Low fat tends to be wetter and makes soggier chips, so drain extra well if that’s all you got.

Q: How do I know when theyre done? A: Look for golden brown edges and a dry surface. They might still seem soft right out of the oven, but they firm up as they cool. If they’re floppy after cooling, bake a few more minutes.

Q: How should I store leftovers? A: Store at room temp in a single layer for a few hours, but they lose crispness fast. For longer storage keep in the fridge in an airtight container and re-crisp in a 350°F oven for 5 to 8 minutes.

Q: Any seasoning tips or serving ideas? A: Mix in salt, garlic powder, smoked paprika, or everything bagel seasoning before baking. Serve with salsa, guacamole, or a creamy dip. They pair great with fresh veggies too.

Cottage Cheese Chips – The Ultimate High Recipe Substitutions and Variations

Ricotta (well drained): Use 1 cup. Works best if you press it in cheesecloth to remove extra moisture, then pat dry. Texture is a bit creamier so chips might spread a touch more.
Thick Greek yogurt (strained into cheesecloth for 1-2 hours): Start with 1 cup before straining, end up with ~3/4 to 1 cup concentrated. Gives tangy flavor and crisp up nicely when baked, just be sure it’s really dry.
Labneh (strained yogurt cheese): Use about 3/4 to 1 cup. It’s thicker and less watery so you’ll get firmer, less fragile chips. Add a little water if too stiff to spread.
Mozzarella ricotta blend or mascarpone (for richer, milder chips): Use 1 cup, but if using mascarpone reduce any added oil because it’s richer. These make very creamy chips that brown fast so watch the oven.

Pro Tips

– Press and dry the cottage cheese way longer than you think you need to. I mean really squeeze it out. If theres any moisture left the chips just wont crisp up no matter how long you bake them.

– Spread the mounds super thin. Thinner = crispier. Don’t be shy, flatten them almost paper thin. They might look too small at first but they puff a little and get better as they cool.

– Watch the oven the last few minutes. Ovens run hot, so check often. Pull them when edges are golden and centers look dry. If you let one burn it ruins the whole tray because the smoke makes the rest taste off.

– After baking, leave them in the hot oven with the door cracked for a few minutes to dry out more. Or cool them on a wire rack so air gets under them. If you just leave them on the pan they can steam and go limp.

– To flavor smartly, use tiny amounts of strong seasonings. A pinch of smoked paprika, garlic powder, or flaky sea salt goes a long way. Too much seasoning can make them soggy or bitter, so sprinkle light and taste as you go.

Cottage Cheese Chips – The Ultimate High Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned cottage cheese into unbelievably crispy Good High Protein Snacks that look like chips and you won't believe the crunch so keep scrolling.

Servings

servings

Calories

235

kcal

Equipment: 1. Oven (preheated to 375°F / 190°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Fine mesh sieve or cheesecloth (for draining)
5. Measuring cup (1 cup / 240 g)
6. Tablespoon and regular spoon (for mounding and flattening)
7. Paper towels or clean kitchen towel (for patting dry)
8. Wire cooling rack
9. Airtight container for storage

Ingredients

1 cup (240 g) full-fat cottage cheese, well drained and patted dry, as moisture free as you can get it

Directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
Thoroughly drain 1 cup (240 g) full-fat cottage cheese by placing it in a fine mesh sieve or cheesecloth and pressing gently for 10 to 20 minutes until almost no liquid drips. Pat dry with paper towels so it is as moisture free as you can get it.
Spoon small mounds of the drained cottage cheese onto the lined sheet, about 1 tablespoon each, spaced 1 inch apart. Use the back of a spoon to flatten each mound into a thin circle about 1/8 inch thick. The thinner they are, the crispier they get.
If you want salt or flavor, sprinkle a tiny pinch of salt, cracked pepper, or smoked paprika on top now. You can skip it too, but plain is still tasty.
Bake in the center of the oven for 15 minutes, then rotate the pan and bake another 8 to 12 minutes until edges are golden brown and the centers look dry and slightly browned. Ovens vary so watch them closely the last few minutes.
For extra crispness, turn the oven off, crack the door, and leave the chips inside for 10 minutes to cool slowly. This helps them firm up without burning.
Carefully transfer chips to a wire rack to cool completely. They will crisp more as they cool, so don’t panic if they seem soft right out of the oven.
Store leftover chips in an airtight container at room temperature for up to 2 days. They lose crispness in humid conditions, so eat them soon.
Alternate methods: air fry at 325°F (160°C) for 10 to 14 minutes, checking often and flattening the mounds before cooking. Or use a dehydrator at low temp for several hours if you want ultra-crisp.
Troubleshooting: if chips are too soft next time, press them thinner, remove more moisture, or bake a few minutes longer. If they burn, reduce temp by 10 to 15 degrees and bake slower.

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.