Say “bye-bye” to buying bags of chips at the store! Instead, craft your own crunchy, protein-rich snack from scratch.
I’m a huge fan of cottage cheese because it’s high in protein and incredibly versatile. There are so many ways to serve it and blend it into other recipes. But you haven’t tasted the magic of cottage cheese until you’ve transformed dollops of it into cheesy chips. As it is, cottage cheese is moist and almost yogurt-like. But strained and baked to golden brown perfection, each scoop of cottage cheese comes out as a crisp chip worthy of daily snacking.
I’m particularly fond of these because they deter me from buying big bags of chips at the store. Talk about saving money and packaging! There’s no packaging needed—just your oven and some reusable containers for future munching. Whether you’re making these for your commute to work, your children’s lunch, or a party, cottage cheese chips are a crispy little pick-me-up that bursts with flavor.
You also have the option of adding everything bagel seasoning so that it shines with a bright array of onion, garlic, and sesame seeds. But if you’re seeking more spice, then I suggest a light dusting of paprika or cumin instead. That’s the beauty of these chips—whether you season them or keep them plain, they still taste amazing.
Getting them perfectly crisp
To ensure that your chips reach optimum crispiness, it’s important to use the right kind of cottage cheese. Whole-milk cottage cheese works best because the milk fat promotes crisping, and choose small-curd cottage cheese for an even texture. Unfortunately, low-fat cottage cheese is less likely to brown. Also, make sure to drain it thoroughly as step one instructs, to get rid of as much liquid as possible. This will lead to that satisfying “crunch” we’re seeking.
How do I store leftovers?
Once your cottage cheese chips have completely cooled to room temperature, they can be stored in an airtight container or bag for 2-3 days. Alternatively, you can transfer them to a freezer-safe bag and freeze for up to 1 month. To crisp them up, bake them in the oven at 350°F for 5-7 minutes. Otherwise, enjoy them at room temperature within those first few days.
Similar recipes to try
Cottage cheese chips are a fantastic pop of protein for your daily snack time, but what if you want a satisfying snack that can boost your veggie intake? Try Air-Fryer Zucchini Chips, which are low-carb and crispy. If, on the other hand, you’d like a chip that can handle some dip like guacamole or salsa, then try Keto Tortilla Chips. They’re also deliciously cheesy and gluten-free. Craving a snazzy, savory dip that could go well with all three of these options? Whip up some Keto Buffalo Chicken Dip.
Cottage Cheese Chips
Ingredients
- 1 cup cottage cheese well drained
- Cooking spray or a light brush of oil for the parchment paper
- Everything bagel seasoning optional
Instructions
- Place the cottage cheese in a fine mesh strainer or on a plate with paper towels to drain well. Preheat your oven to 350°F and line a baking sheet with parchment paper. Lightly spray the parchment paper with oil.
- Using a tablespoon, drop portions of the drained cottage cheese onto the prepared baking sheet, spacing them about 2 inches apart. Use the back of a spoon to gently flatten each mound to form thin, round chips. If using, sprinkle each mound with everything bagel seasoning.
- Place the baking sheet in the oven and bake for 25-35 minutes until the edges are golden brown and crispy. Remove the chips from the oven and allow them to cool completely on the sheet so they firm up before serving.
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