Pin It Last Tuesday during a mid afternoon work slump I found myself staring at an empty bag of regular chips feeling that familiar post snack guilt. Somehow I stumbled onto the cottage cheese chip trend that was taking over social media and figured why not give it a try. My kitchen smelled like savory herbs instead of greasy oil and honestly I could not stop eating them warm straight from the baking sheet.
I brought a container to my sister last weekend and she proceeded to eat half of them standing at her kitchen counter before even asking what they were. Her husband who claims to hate cottage cheese kept grabbing handfuls and finally admitted he had been sneaking them all afternoon. Now they both text me weekly asking when I am making another batch because store bought snacks just do not hit the same anymore.
Ingredients
- 2 cups cottage cheese: Full fat gives better flavor but low fat still works beautifully just drain it really well for the crispiest results
- 1/2 teaspoon garlic powder: This builds that savory base that makes you think of garlic bread without all the carbs
- 1/2 teaspoon onion powder: Rounds out the flavor and adds a subtle sweetness that balances the smoked paprika
- 1/2 teaspoon smoked paprika: The secret ingredient that gives these chips that irresistible smoky depth
- 1/4 teaspoon black pepper: Fresh cracked adds the best little kick of warmth
- 1/2 teaspoon sea salt: Fine salt blends in better but coarse salt on top creates those amazing salty bursts
- 1 tablespoon grated Parmesan cheese: Totally optional but adds an umami richness that takes these to another level
- 1 teaspoon dried herbs: Oregano thyme or rosemary work perfectly depending on what you have in your spice cabinet
Instructions
- Drain the cottage cheese:
- Set your oven to 350°F and line a baking sheet while you press the cottage cheese through a fine mesh sieve or cheesecloth. This step feels tedious but removing that extra moisture is what makes them actually crunchy instead of sad and soggy.
- Blend and season:
- Dump the drained cheese into your food processor with all those seasonings and pulse until it comes together. You want it mostly smooth but still with some tiny texture visible like a thick hummus.
- Shape the chips:
- Scoop heaping teaspoons onto your prepared sheet leaving about an inch between each one. Use the back of your spoon to flatten them into thin rounds about 2 inches wide and try to keep the thickness even so they bake uniformly.
- Bake until golden:
- Slide them into the oven for 25 to 30 minutes until the edges turn golden brown and the centers feel set. Watch them closely in those last few minutes because the line between perfectly crisp and burnt is pretty thin.
- Cool completely:
- Let them hang out on the baking sheet until they are completely cool to the touch. They might feel a little soft right out of the oven but trust the process they crisp up beautifully as they cool down.
Pin It 
Pin It My nephew who turns his nose up at anything healthy polished off an entire bowl while we were watching movies last month. He kept asking what kind of cheese seasoning I used and could not believe it was the same cottage cheese he claims to despise. Now every time I visit he runs to the kitchen asking if I brought the good chips.
Getting The Texture Right
The first time I made these I was too impatient with the draining step and ended up with chewy rounds instead of crispy chips. Now I press down firmly on the cottage cheese for a full minute and even let it sit in the sieve while I prep everything else. That extra attention to this one detail makes such a huge difference in the final result.
Seasoning Variations To Try
Sometimes I skip the herbs and add everything bagel seasoning instead which creates this incredible savory crunch. Other times I go the spicy route with extra cayenne and a pinch of chili powder for when I want something with a real kick. The base recipe is so forgiving that you really can play around with whatever flavor profile sounds good to you.
Serving And Storage Tips
These disappear so fast that storage rarely becomes an issue but they will keep for about 3 days in an airtight container. I love serving them with a simple Greek yogurt dip or just eating them plain while they are still slightly warm from the oven.
- Make a double batch if you are serving these to a group because they go faster than you would expect
- Let them cool completely before you try to move them or they might break apart on you
- The thinner you spread them the crispier they will be so do not be afraid to really press them down
Pin It 
Pin It Who knew a simple carton of cottage cheese could transform into something this addictive and satisfying.
Recipe FAQs
- → Why do I need to drain the cottage cheese?
Removing excess moisture from cottage cheese is essential for achieving crispy chips. The water content prevents proper crisping and can result in soggy centers. A fine mesh sieve or cheesecloth works perfectly for this step—just press gently to avoid forcing out the curds.
- → Can I make these without a food processor?
While a food processor creates the smoothest texture, you can mash the drained cottage cheese with a fork or potato masher. The chips will have a more rustic texture, but they'll still crisp up nicely in the oven. Just ensure seasonings are evenly distributed throughout.
- → How thin should I spread the chips?
Aim for about 1/8 inch thickness—roughly the thickness of a coin. If they're too thick, they won't crisp properly. Too thin and they may burn before developing that satisfying crunch. Two inches wide is ideal for easy handling and even baking.
- → Do these taste like cottage cheese?
The baking process transforms the flavor significantly. The tangy cottage cheese notes mellow into a subtle creaminess, while the seasonings take center stage. Most people describe them as savory, cheesy chips rather than distinctly cottage cheese-flavored.
- → How long do these stay crispy?
Freshly baked chips stay perfectly crisp for 1-2 days when stored in an airtight container. Over time, ambient moisture may soften them slightly. A quick 3-5 minute toast in a 350°F oven restores that satisfying crunch without drying them out.
- → Can I freeze these chips?
Freezing isn't recommended as the texture changes dramatically upon thawing, making them soggy. These are best enjoyed fresh within a few days of baking. The quick prep time makes it easy to bake small batches as needed.