Cottage Cheese Chips – The Ultimate High-Protein Snack
On a crisp autumn evening, with the oven warming the kitchen and leaves whispering outside, I discovered a simple, crunchy treat that transformed lazy snack-time into something cozy and nourishing.
Introduction
There’s something about fall that invites baking experiments, and Cottage Cheese Chips – The Ultimate High-Protein Snack has become a reader favorite for good reason. These thin, golden bites are perfect with a steaming mug of apple cider or alongside a savory soup. If you love seasonal treats and want a snack that’s both comforting and protein-packed, this recipe will quickly become a staple. For inspo on other cottage cheese breakfast ideas that pair beautifully with these chips, check out this take on cottage cheese high-protein pancakes.
Why readers love this recipe
- Quick to make: a single bowl and a sheet pan.
- High in protein: great for post-hike snacking or fall movie nights.
- Versatile: sweet, savory, or spiced for the season.
Ingredients
- 1 cup full-fat cottage cheese (drained briefly if very wet)
- 1 large egg
- 1/2 cup grated Parmesan (or a similar hard cheese)
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt, plus extra to finish
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder or 1 teaspoon finely chopped fresh herbs (optional)
- 1 teaspoon maple syrup and 1/2 teaspoon cinnamon (for sweet version)
Note: If you enjoy cottage cheese in other treats, try the banana twist in this banana cottage cheese pancakes for a cozy breakfast pairing.
Step-by-step Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Blend base: In a blender or food processor, combine cottage cheese, egg, baking powder, and seasonings. Pulse until very smooth — this helps the chips hold together and crisp up.
- Mix with cheese: Transfer to a bowl and stir in the grated Parmesan. If making a sweet version, fold in maple syrup and cinnamon instead.
- Drop and spread: Drop rounded teaspoons of batter onto the prepared sheet about 1.5 inches apart. Use the back of a spoon to flatten each mound into a thin circle (the thinner, the crispier).
- Bake: Bake for 12–16 minutes until the edges turn golden brown. For extra crispness, switch to broil for the last 1–2 minutes — watch carefully to avoid burning.
- Cool: Remove from oven and let chips cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with a touch of sea salt.
If you like experimenting with portable mini bites, the folding and spreading technique here echoes the approach used for cottage cheese banana oat protein pancake bites, and you’ll find the batter behavior familiar.
Tips for Success
- Drain if necessary: If your cottage cheese is very watery, drain briefly in a fine sieve to prevent a runny batter.
- Smooth batter: A smooth batter crisps better; use a blender if you see curds.
- Thin is key: Flatten the drops thinly — thick rounds stay soft and won’t develop that satisfying snap.
- Use parchment: Prevents sticking and helps edges brown evenly.
- Watch closely under broil: Chips can go from golden to burnt in seconds.
For savory experimentation and ideas for sauce pairings, you might enjoy the creamy inspiration behind cottage cheese alfredo.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free as written — just verify any added flavorings are gluten-free.
- Sweet streusel topping: For a fall dessert chip, brush chips lightly with melted butter, sprinkle a tiny streusel mix (oats, brown sugar, butter) and broil 30 seconds — treat them gently.
- Herb & seed: Add chopped rosemary, sunflower seeds, or sesame for texture.
- Chocolate-dipped: For a dessert twist, dip half the cooled chips in melted dark chocolate and chill until set — inspired by other cottage cheese sweets like chocolate cottage cheese ice cream.
- Air-fryer option: Cook at 350°F (175°C) for 6–8 minutes, checking for crispiness.
Storage Recommendations
- Room temp: Store completely cooled chips in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer freshness, refrigerate up to 5 days; re-crisp in a 350°F oven for 3–5 minutes.
- Freezing: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 6–8 minutes to regain crunch.
Conclusion
If you love a simple, seasonal snack that’s satisfying and protein-rich, try this cozy twist on chips — Cottage Cheese Chips – The Ultimate High-Protein Snack — and enjoy how quickly they disappear at fall gatherings. For another easy one-ingredient take on crisp cottage cheese treats, see this playful recipe for 1 Ingredient Keto Cottage Cheese Chips – Kirbie’s Cravings.
Frequently Asked Questions (FAQs)
- Are cottage cheese chips healthy?
Yes — they are high in protein and relatively low in carbs compared with traditional chips, especially when you use full-fat cottage cheese for satiety and simple, wholesome add-ins. - How long do they keep crispy?
Crispness is best within the first 24 hours at room temperature. Refrigeration extends shelf life to about 5 days but may soften chips; re-crisp in the oven for best texture. - Can I make these in an air fryer?
Yes. Arrange flattened batter in a single layer and air-fry at 350°F (175°C) for 6–8 minutes, watching closely to prevent over-browning. - Are these safe for gluten-free diets?
Yes, this recipe is naturally gluten-free as written. Always check labels of any added ingredients like flavorings or toppings to ensure they’re certified gluten-free.
Cottage Cheese Chips
Ingredients
For the Chips
- 1 cup full-fat cottage cheese drained briefly if very wet
- 1 large egg
- 1/2 cup grated Parmesan or a similar hard cheese
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt plus extra to finish
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder or 1 teaspoon finely chopped fresh herbs (optional)
- 1 teaspoon maple syrup and 1/2 teaspoon cinnamon for sweet version
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a blender or food processor, combine cottage cheese, egg, baking powder, and seasonings. Pulse until very smooth.
- Transfer to a bowl and stir in the grated Parmesan. If making a sweet version, fold in maple syrup and cinnamon instead.
Baking
- Drop rounded teaspoons of batter onto the prepared sheet about 1.5 inches apart. Use the back of a spoon to flatten each mound into a thin circle.
- Bake for 12–16 minutes until the edges turn golden brown. For extra crispness, switch to broil for the last 1–2 minutes — watch closely to avoid burning.
- Remove from the oven and let chips cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Sprinkle with a touch of sea salt before serving.