Crispy Chips with Cottage Cheese

It seems like protein has taken over the grocery store lately. It’s in all kinds of food, like snacks, drinks, and even cereal. And yes, there is a reason for that.

The protein snack market was worth about $4.8 billion in 2023, which says a lot about what people are thinking.

More and more people, including me, are realizing that eating more protein really does work. It keeps you full longer, helps keep your blood sugar stable, and makes a big difference in your energy and recovery.

And even though a lot of the “high-protein” foods out there taste like cardboard, cottage cheese doesn’t. Not at all, especially when you make it crispy.

Why Cottage Cheese?

When I first started messing with cottage cheese, I didn’t expect anything from it. It has a few lumps and isn’t very tasty, but it turns out to be a full protein and low in carbs.

There are about 24 grams of protein in one cup of the low-fat kind. Most of it is casein, which digests more slowly and keeps you full longer than whey.

You also get things like:

Vitamin B12, which keeps your brain and energy levels up, as well as calcium and phosphorus, which help bones stay strong.

It doesn’t look great, but it works. And in chip form? It really stands out.

This is one of the easiest things I make all week, to be honest. You don’t need any special gear. Not a dehydrator. Just some parchment paper and a baking sheet.

What you need

1 cup of cottage cheese with small curds, drained
¼ teaspoon of garlic powder
¼ teaspoon of onion powder
½ teaspoon of dried herbs, like thyme or parsley (optional)
Salt and pepper to taste
Spray olive oil

How to Do It

Set the oven to 375°F.
Put parchment paper on a baking sheet and lightly spray it with olive oil.
Make sure to drain all of the cottage cheese.
Put cottage cheese and all the spices in a bowl and mix.

Put tablespoon-sized amounts on the baking sheet that has been prepared.
Make thin rounds out of each piece.
Bake for 15 to 20 minutes, or until the food is golden brown and crunchy.
Let it cool on the baking sheet before serving.

The cool-down is where the magic happens. They get hard quickly after baking if you let them sit for 5–10 minutes.

For the best crunch, use full-fat (4%) small-curd cottage cheese. Low-fat cheese won’t crisp up right.

To get an even flavor, mix in seasonings like chili flakes, parmesan, or smoked paprika right into the cheese.

You can eat it right away or keep it in an airtight container for a day. Bake at 350°F for 2 to 3 minutes to make them crisp again.

Not enough time? Air fry for 10 to 15 minutes at 350°F, but don’t fill the basket too full.

Bake for 30 to 35 minutes, or until the edges are golden and crispy.

Just don’t put anything wet on the chips or anything else that will make them soggy. Your best bet is dry spices and hard cheese.

Flavor Ideas

The texture is strangely satisfying; it’s like baked cheese crisps, but with a little more chew in the middle.

Ideas for flavors that really work (I’ve tried a lot of them):

Cinnamon and monk fruit sweetener, which are like protein cereal flakes
Italian-style: dried oregano, garlic powder, and parmesan
Chili powder, lime zest, and smoked paprika give nachos a spicy flavor.
Dill, chives, and onion powder make it ranch-like without the packet.
Everything bagel seasoning—just trust me.

Once I get these recipes figured out a little better, I’ll post them exactly.

How to Keep Them Without Losing Their Crunch

Without a doubt, these chips are best when they’re fresh. But I understand—sometimes you want to make a batch for later. I’ve tried a few different ways to store things, and here’s what worked:

In the fridge: After they cool down, put them in an airtight container with paper towels between the layers. For 3 to 4 days, they stay crunchy.
In the freezer: It’s hard to believe, but these freeze well. To get the crunch back, put it in a zipper bag and heat it up at 350°F for 5 to 7 minutes.
Room temperature: Only works for the same day at room temperature. Then, the air gets wet. If you live in a humid area, don’t do this.

Quick tip: If they lose their crunch in the fridge, just put them in a hot oven for 2–3 minutes and they’ll be ready to go again. I do this before I put them in lunch or snack boxes.

Why I Love These Chips

It was just a fluke that I made these the first time. But now I use them all the time. They hit the spot when I want something crunchy but don’t want to break my diet.

They don’t have any weird ingredients, are low in carbs, and are high in protein. Plus, they’re a lot more fun to eat than another sad handful of almonds.

Try a batch if you like to plan your meals ahead of time or just want better snacks that don’t taste like compromise. I haven’t met anyone who didn’t say, “Wait…these are made of cottage cheese?”