How to Make Crunchy Cottage Cheese Chips?

To make crunchy chips with this cottage cheese chips recipe , start by choosing small curd cottage cheese and strain it well to remove extra moisture. This helps prevent steaming during baking. Scoop the cheese onto a lined baking tray in small mounds, then flatten them evenly to about 1/8 inch thick . Bake at 375°F for 22–28 minutes , or until the chips are golden and no longer glossy. Let them cool on the tray for a few minutes before transferring to a wire rack. The cooling stage is crucial—it hardens the cheese into a crisp, crunchy texture.

Does Cottage Cheese Get Crispy?

Yes, it does—especially in this cottage cheese chips recipe . Although cottage cheese is naturally soft and moist, it becomes crisp when baked properly. As it heats, the water evaporates, and the curds firm up into thin, crunchy layers. For best results, use a light baking sheet and line it with parchment paper. Flatten the cheese well, and avoid overcrowding. Crisping is all about even heat exposure and low moisture .

Why Are My Cottage Cheese Chips Not Crispy?

If your cottage cheese chips recipe turns out soggy or rubbery, it’s likely due to one of three things : You didn’t drain the cheese – Watery curds create steam, not crunch. Your mounds were too thick – Chips need to be thin and flat to crisp up evenly. You pulled them out too soon – Bake long enough to see golden brown edges and a dry surface. Use small curd, press out moisture, and bake at the right temperature. If needed, place the chips back in the oven at 325°F for an extra 5–8 minutes.

Is It OK to Melt Cottage Cheese?

Yes, melting cottage cheese is completely safe. However, unlike cheddar or mozzarella, cottage cheese doesn’t melt into a stretchy texture . Instead, it breaks down and bakes into a crispy or slightly chewy texture , depending on moisture levels and bake time. That’s exactly what makes it perfect for this cottage cheese chips recipe . It behaves more like a drying cheese than a melting one. In this case, melting is not the goal— crisping is . Use full-fat or 2% versions for better baking behavior. Low-fat cottage cheese tends to be more watery and may take longer to crisp.

Cottage Cheese Chips Recipe – 3 Delicious Secrets

Ingredients

Scale

1 cup small curd cottage cheese
1/4 tsp salt
1/4 tsp garlic powder (optional)
1/4 tsp paprika or everything bagel seasoning (optional)
Parchment paper or silicone baking mat

Instructions

Preheat oven to 375°F (190°C).
Strain the cottage cheese using a sieve or cheesecloth to remove excess moisture.
Line a baking sheet with parchment paper.
Scoop about 1 tablespoon of cottage cheese per chip onto the tray.

Spread cottage cheese thin for even crisping
Flatten each scoop to about 1/8 inch thick using the back of a spoon.
Sprinkle with salt and your preferred seasonings.
Bake for 22–28 minutes until golden and edges are crisp.
Remove from oven and let cool on the tray for 5 minutes.
Transfer to a wire rack to cool completely for maximum crunch.
Store in an airtight container lined with a paper towel for up to 3 days.

Notes

Use full-fat or 2% cottage cheese for best results.
Avoid using foil, which may cause sticking or uneven browning.
Chips continue to crisp as they cool, so don’t skip the resting step.
For extra flavor, mix in a pinch of shredded cheddar or dried herbs.

Author: chef Nada
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snacks
Method: Baked
Cuisine: American
Diet: Low Calorie

Nutrition

Serving Size: 78
Calories: 6g
Sugar: 0.9g
Sodium: 230mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.8g
Trans Fat: 0g
Carbohydrates: 1.2g
Fiber: 0g
Protein: 6g
Cholesterol: 12mg

Keywords: cottage cheese chips, protein snacks, low carb chips