Cottage Cheese Chips Recipe

Cottage Cheese Chips Recipe

Introduction
Cottage cheese chips are a surprising, protein-packed snack that crisps up beautifully when baked or dehydrated. They’re low in carbs, high in protein, and provide a neutral base for savory or spicy seasonings. This recipe shows how to turn simple cottage cheese into crunchy, addictive chips you can customize however you like.

Ingredients (makes ~2 dozen chips)

• 1 cup cottage cheese (full-fat or low-fat; small curd works best)
• 1 large egg white (optional — helps bind and crisp)
• 1/4 cup grated Parmesan or nutritional yeast (for added crispness and flavor; optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt (adjust to taste)
• Freshly ground black pepper, pinch
  Optional toppings/seasonings: smoked paprika, chili flakes, za’atar, Italian seasoning, everything bagel mix

Equipment

• Baking sheet(s)
• Parchment paper or silicone baking mat
• Fine mesh strainer or cheesecloth (to drain excess whey)
• Piping bag or spoon
• Oven, dehydrator, or air fryer

Preparation (important step)

1. Drain the cottage cheese: Place cottage cheese in a fine mesh strainer lined with cheesecloth or paper towel and let it drain for 30–60 minutes to remove extra liquid. Removing whey is key to getting chips that crisp instead of stay soft.
2. Dry further (optional): For extra dryness, spread drained curds on a paper towel and pat gently.

Mixing the batter

1. In a bowl, combine drained cottage cheese, egg white (if using), Parmesan or nutritional yeast, garlic powder, onion powder, salt, and pepper.
2. Stir or pulse briefly in a food processor for a smoother, more uniform mixture (this helps chips hold together). Don’t over-process — you still want some curd texture.

Shaping and cooking methods
A) Oven method (crispiest, easiest)

1. Preheat oven to 275°F (135°C).
2. Line a baking sheet with parchment paper or a silicone mat.
3. Using a piping bag or two spoons, drop small 1–1.5 teaspoon mounds about 1 inch apart. Flatten slightly to 1/8–1/4 inch thickness.
4. Sprinkle desired seasoning on top.
5. Bake 40–60 minutes until edges are lightly golden and chips feel firm. For extra crispness, flip chips after 30 minutes and bake until thoroughly dried.
6. Cool completely on a wire rack — chips will crisp more as they cool.

B) Dehydrator method (gentle, very crisp)

1. Spread small mounds or thin discs on dehydrator trays lined with nonstick sheets.
2. Dehydrate at 135°F (57°C) for 6–10 hours, or until chips are dry and brittle. Times vary by dehydrator and humidity.

C) Air fryer method (fastest)

1. Preheat air fryer to 300°F (150°C).
2. Place small, well-spaced mounds on parchment fitted to the basket.
3. Cook 12–20 minutes, checking frequently. Flip once halfway through. Remove when golden and crisp.

Tips & Troubleshooting

• Too soft? Drain more whey and dry longer in the oven or dehydrator. Thinner discs crisp better than tall mounds.
• Spreading too much? Keep thickness uniform — aim for about 1/8–1/4 inch.
• Sticking? Use parchment or silicone mats and let chips cool fully before attempting removal.
• Flavor boost: Add a little finely grated lemon zest and cracked pepper for bright chips, or try smoked paprika and cayenne for heat.

Variations

• Ranch: Mix a teaspoon of dried dill and a teaspoon of buttermilk powder into the batter.
• Cheesy herb: Use a 50/50 blend of Parmesan and pecorino with chopped fresh parsley.
• Spicy sesame: Add chili flakes and sprinkle sesame seeds on top before baking.
• Sweet twist: Blend cottage cheese smooth, add a touch of sweetener and cinnamon, pipe thinly, and dehydrate for a different kind of crisp (note: results differ from savory chips).

Nutrition (approximate per chip, based on 2 dozen chips from recipe)

• Calories: 25–35
• Protein: 2–3 g
• Fat: 1–2 g (varies by cottage cheese fat level and added cheese)
• Carbs: 0.5–1 g
  Exact values depend on specific ingredients used.

Storage

• Store fully cooled chips in an airtight container at room temperature for 2–3 days.
• For longer storage, keep them in the refrigerator (they may lose some crispness) or freeze in a single layer and re-crisp in the oven at 300°F (150°C) for 5–8 minutes.

Serving suggestions

• Serve with guacamole, tzatziki, hummus, or a high-protein dip.
• Use as a crunchy topping for salads or soups (add at the last minute so they stay crisp).
• Pack as a travel snack — include a small dip container if desired.

Conclusion

For a quick, protein-rich snack idea and an alternative one-ingredient approach to making cottage cheese chips, check out this recipe: 1 Ingredient Keto Cottage Cheese Chips – Kirbie’s Cravings.