Pin It I stumbled onto these chips during one of those late-afternoon pantry raids where nothing sounds good but something crunchy is non-negotiable. Cottage cheese was sitting there in a tub, looking unassuming, and I wondered what would happen if I treated it like a dough instead of a dip. The first batch came out a little sad and soggy, but by the third attempt, I had golden, crisp rounds that disappeared before they even hit the serving plate.
I served these at a small gathering once, mostly as an experiment to see if anyone would actually eat cottage cheese in chip form. Within five minutes, the bowl was empty, and people were actually hovering near the kitchen waiting for the next batch. That is when I realized these were not just a healthy alternative—they were legit snack food that stands on its own.
Ingredients
- 2 cups (450 g) cottage cheese: Full-fat gives you richer flavor, but low-fat works too if you drain it well. Small curd breaks down more easily for a smoother texture.
- 1/2 teaspoon garlic powder: This is the backbone of the savory flavor. Do not be tempted to skip it.
- 1/2 teaspoon onion powder: Balances the garlic and adds a subtle sweetness that keeps people guessing.
- 1/4 teaspoon smoked paprika: Optional, but it adds a warm, smoky depth that makes these feel more like traditional chips.
- 1/4 teaspoon freshly ground black pepper: Freshly ground makes a difference here. Pre-ground loses its punch after a few weeks in the spice cabinet.
- 1/4 teaspoon salt: Just enough to enhance the flavors without overpowering the cheese.
- 1 tablespoon finely chopped chives: Fresh herbs bring brightness and make these look as good as they taste.
- 1 tablespoon grated Parmesan cheese: Adds umami and extra crispiness on the edges where it melts slightly.
Instructions
- Drain the cottage cheese:
- Press it gently in a fine-mesh sieve to remove excess whey. Pat dry with paper towels for the crispiest results.
- Mix in the seasonings:
- Combine the drained cottage cheese with garlic powder, onion powder, smoked paprika, pepper, and salt. Mix until fully incorporated.
- Shape the chips:
- Spoon tablespoon-sized mounds onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten gently into thin circles about 2 to 2.5 inches across.
- Add toppings and bake:
- Sprinkle with chives or Parmesan if using. Bake at 350°F for 30 to 35 minutes until golden brown and crispy around the edges.
- Cool completely:
- Let the chips cool on the baking sheet. They will crisp up further as they cool, so do not rush this part.
Pin It These became my go-to during a stretch of weekday work-from-home lunches when I needed something satisfying between meetings but did not want the post-snack slump. A few chips with some Greek yogurt dip turned into a ritual that made the afternoons feel a little more indulgent without the regret.
Dipping Ideas
These chips are sturdy enough to handle thick dips without breaking. Greek yogurt seasoned with herbs, a chunky salsa with real texture, or even a classic guacamole all work beautifully. The mild flavor of the chips means they play nicely with bold dips without competing.
Make Them Your Way
Once you have the basic method down, these chips are a canvas. Chili flakes bring heat if you like things spicy. Dried oregano or thyme gives them an herby, Mediterranean vibe. Even everything bagel seasoning works surprisingly well if you want something savory and aromatic.
Storage And Serving
These chips are at their absolute best straight from the oven, but you can store them in an airtight container for up to 2 days if needed. They will lose some crispness overnight, but a quick 5-minute toast in a low oven brings most of it back. Serve them as a party snack, a protein-packed side to soup, or just eat them standing up by the stove like I do.
- Let the baking sheet cool completely before storing to avoid trapping moisture
- Layer parchment paper between chips if you stack them to prevent sticking
- Reheat at 300°F for 5 minutes to refresh the crunch
Pin It Hope these chips become your new favorite way to satisfy that crunchy craving.
Recipe FAQs
- → How do I ensure the chips turn out crispy?
Drain the cottage cheese thoroughly using a fine-mesh sieve and pat dry before mixing. Flatten the mixture thinly and bake until golden brown to achieve a crispy texture.
- → Can I add extra flavors to the chips?
Yes, try adding chili flakes or your favorite dried herbs to the seasoning blend for a personalized touch.
- → What toppings work best with these chips?
Finely chopped chives and grated Parmesan cheese complement the chips well, adding freshness and savoriness.
- → How should I store leftover chips?
Store cooled chips in an airtight container for up to two days to maintain crispness.
- → Are these chips suitable for gluten-free diets?
Yes, these chips contain no gluten ingredients and are safe for gluten-free diets.
- → Can I use low-fat cottage cheese?
Both full-fat and low-fat cottage cheese with small curds work well, though full-fat may yield richer flavor.