Cottage Cheese Chips: My Go-To Crunchy Snack Recipe
Seriously, These Cottage Cheese Chips Saved My Snack Game
Grab a chair and a cuppa, because I’ve gotta tell you how my weird Tuesday night experiment became the bloomin’ hit of every movie night in our house. The first time I tried making cottage cheese chips, I figured they’d end up another one of my “Pinterest fails” (remember when I tried zucchini brownies? Yeah, not the best). But something about the crunchy, salty, cheesy little wonders just worked. My nephew once called them “crispy cheese clouds” and I mean, who am I to argue with that? Honestly, I mostly made these because I got tired of finding sad half-empty chip bags under the couch—plus cottage cheese was on sale. But oh mate, turns out these scratch that crunchy itch better than most shop-bought snacks.
Why You’ll Love Making These Chips (At Least, I Hope You Do!)
I usually throw these together when I’m craving something salty but want to pretend I’m making a healthy life choice (hey, cheese is high in protein, right?). My family goes utterly bonkers for these, especially since you can dip ’em, stack ’em, or just eat five at a time—no judgement here. I’ve made them for packed lunches, after-gym snacks, and one time when I was just trying to avoid a proper dinner. Oh, and if I’m being honest, the first time I baked these, they welded themselves to the tray—don’t worry, I’ve since figured out how to avoid that sticky nightmare. Pro tip: parchment paper is your mate.
What Goes In (And What I’ve Subbed When I Can’t Be Bothered)
- 1 cup cottage cheese (full fat is nicer, but I’ve survived on low fat too)
- Half a teaspoon garlic powder (sometimes I just throw in onion powder instead if that’s what’s in reach)
- A sprinkle of salt (sea salt flakes are best, but I’ve used the cheap shaker stuff plenty of times)
- Black pepper, to taste
- Optional: A teaspoon of Italian seasoning, smoked paprika, or whatever spice blend hasn’t expired yet
- If you wanna get fancy: sprinkle with everything bagel seasoning (my mate swears by this and honestly, she’s onto something)
My gran always insisted on using Daisy brand cheese—truth is, store brands work fine, unless they’re really runny; then you might wanna drain them a bit. On second thought, I’ve even used ricotta once, but it’s kinda not the same; too fluffy for chips but nice in a pinch.
How I Stumble My Way Through Making Cottage Cheese Chips
- Preheat the oven to 375°F (190°C) and line a big baking tray with parchment.
Honestly, don’t skip the parchment. I did and spent more time scrubbing than eating. - Scoop heaping teaspoons of cottage cheese onto the tray. Kinda smoosh each down with the back of a spoon—you don’t need to be precious about it, just flatten to about a coin’s thickness. If it looks a bit lumpy, that’s totally normal.
- Sprinkle on the garlic powder, salt, pepper and whatever else your heart desires.
This is where I usually sneak a taste, just to check the salt (and because why not?). - Bake for about 30-35 minutes, or until the edges go deep golden and the middles look set.
Sometimes the chips take 40 mins; ovens can be proper divas. Don’t worry if they look a bit odd halfway through—they crisp up a lot once cooled. - Once golden, take the tray out, let ’em sit for 10ish minutes. I always try to eat them before they’re cool, but trust me, they hold together better if you just wait. They’re like fresh cookies that way.
Notes from My Many, Many Attempts (Including Oops Moments)
- They crisp up loads as they cool even if they seem soft from the oven—patience is a virtue, apparently
- If the cheese is super wet, blot with a bit of kitchen roll first; mine once melted into weird puddles, looked odd but still tasty
- A silicon baking mat can work, though I find the chips never get quite as crisp. I dunno why—maybe it’s the mat, maybe it’s me
- Once, I tried super tiny blobs and burned half of them, so go for larger coins for less drama
Some Variations to Play Around With (And One Fail)
- Add shredded cheddar on top before baking—makes for double cheese, which is a good thing in my life
- Sprinkle on sesame seeds or poppy seeds for a different crunch
- I once mixed spinach in the cheese… turned out less chip and more, uh, green pancake. Wouldn’t really recommend unless you like grassy snacks!
- Try chili flakes for a bit of heat, though my uncle said it was “too wild” for him
Don’t Have Fancy Kit? Same Here
All you truly need is a baking tray, parchment, spoon, and a bowl. If you’re without parchment, you could try a well-greased tray, but beware—half your chips might stay behind as a crispy memory. Oh, and if you don’t have an oven, I reckon a toaster oven would do, just keep an eye on ’em. (I’ve read in forums Serious Eats has a whole section about crispy baking if that’s your jam.)
How to Store ‘Em (But Ours Never Lasts That Long)
Theoretically, you could keep these for 2-3 days in an airtight tub. Truthfully, in my house they’re wolfed down by midnight. If you do save them, lay some baking paper between layers cuz they can get a bit stuck together otherwise. Refrigerate if it’s humid out, but room temp works in the UK. Bigger Bolder Baking explains more about chip storage too, if you’re ever feeling a bit nerdy about snacks.
Serving Up: My Favourite Ways (And Family Weirdness)
These are ace on their own, but I really love dunking in salsa or a quick guacamole. My sister stacks them with a slice of cucumber or tomato for a fake “slider”—the kids groan, but eat them anyway. Sometimes I crumble a few on a salad for a salty crunch. And once, during a “fancy” brunch, I served them with smoked salmon and chives—felt posh for five minutes.
Pro Tips from a Serial Rusher
- Don’t try baking at 400°F to “save time”—they brown weird and stick more; I learned the hard way
- Letting them cool really does help. I’ve broken so many trying to rush it
- If you want perfect circles, use a cookie cutter, but honestly, who’s got time? Odd shapes taste best in my book
I’ve Had People Ask…
- Can I make these with lactose-free cottage cheese?
- Yep, for sure—texture might change slightly, but actually, my cousin is dairy-sensitive and gobbled them up. Maybe just bake a bit longer to boost crispiness.
- Is there any way to make these less salty?
- Sure, skip the added salt and check your cheese label. Some brands are kinda salty straight out of the tub. Or go for a “lightly salted” version, though honestly, I prefer the full whack.
- Do they actually taste like potato chips?
- Well, no. It’s more like a Parm crisp meets cheesy cracker, so don’t expect Lay’s vibes. They’re their own thing. But if you want potato, maybe try this classic potato chip recipe.
- Can I air fry these?
- I’ve tried, but mine blew all over (once). But hey, if you’ve got a super gentle air fryer, it could work—just keep ’em spaced out and don’t walk away.
- Why do mine sometimes get chewy?
- Probably too thick or not baked long enough. Sometimes cold weather seems to mess with mine, or maybe it’s my oven acting up again.
If you make these, let me know how they go—or if you improve them, send help, because I’ll eat the whole tray myself (again).
Ingredients
- 1 1/2 cups cottage cheese (small curd, low-fat or full fat)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
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1Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
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2Place the cottage cheese in a blender or food processor and blend until smooth and creamy.
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3Transfer the blended cottage cheese to a bowl and mix in the Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
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4Spoon tablespoon-sized mounds of the mixture onto the prepared baking sheet, flattening each into a thin circle.
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5Lightly spray the tops with olive oil spray and bake for 25-30 minutes, or until the chips are golden brown and crispy at the edges.
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6Allow the chips to cool completely on the baking sheet before removing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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