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Crispy Baked Cottage Cheese Chips

A viral, high-protein, low-carb snack! Simple dollops of cottage cheese baked until they transform into shatteringly crisp, savory chips. Perfect for dipping or snacking guilt-free.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredient
  • 1 cup Cottage Cheese 4% full fat or 2% low fat, small curd preferred (drained if very watery)
Seasonings
  • 1 tsp Everything But The Bagel Seasoning or to taste
  • to taste Coarse Black Pepper

Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Do not use foil.
  2. If your cottage cheese has a lot of liquid pooling at the top, drain it off or gently pat the curds with a paper towel.
  3. Spoon 1-tablespoon dollops of cottage cheese onto the prepared baking sheet. Leave at least 1.5 inches of space between each dollop.
  4. Use the back of the spoon to gently flatten each dollop into a thin, even circle (about 2 inches wide).
  5. Sprinkle the Everything But The Bagel seasoning and black pepper evenly over the wet cottage cheese circles.
  6. Bake in the preheated oven for 18 to 25 minutes. Watch closely during the last 5 minutes. The edges should be a deep golden brown and the centers should be set and lightly golden.
  7. Remove from the oven. The chips will still be soft. Let them cool completely on the baking sheet for at least 10-15 minutes. They will crisp up as they cool.
  8. Once completely cool and crispy, carefully peel them off the parchment paper and serve.

Notes

Store in an airtight container at room temperature for up to 3 days. If they lose their crunch, re-crisp them in a 300°F oven for 3-5 minutes, then cool completely.