Cottage cheese chips
40 min · 14 g protein · 120 cals / serving
The viral baked crisps made from nothing but cottage cheese and seasoning: spoonfuls bake into lacy, golden rounds that taste like the crunchy cheese that sticks to the edge of a lasagna pan. Salty, savoury and properly crisp once they cool.
Ingredients
- 1 cup cottage cheese (2%), 2% or full-fat, drained in a sieve for 10 minutes
- 2 tbsp grated parmesan
- 1 1/2 tsp everything bagel seasoning, or garlic powder and smoked paprika
Steps
- Heat the oven to 400°F and line two baking trays with parchment (not foil; the chips stick to it). Drain the cottage cheese in a fine sieve for 10 minutes, pressing gently; the drier it is, the crisper the chips.
- Blend or mash the cottage cheese with the parmesan until fairly smooth. Drop level teaspoons (about 40) across the two lined trays, at least 2 inch apart, and flatten each into a thin round about 1½ inch wide; they spread as they melt.
- Sprinkle with the seasoning and bake for 30–40 minutes, until the chips are deep golden all over, with no pale centres. Pale chips stay chewy.
- Let them cool on the tray for 10 minutes; they crisp as they cool. Peel them off the parchment and eat the same day.
Good to know
Why are mine chewy?
They need longer: chips go from pale to crisp in the last 5–10 minutes, and the centres must turn golden too. Thick dollops never crisp, so spread them thin. Fat-free cottage cheese stays rubbery; 2% or full-fat works best.
Air fryer?
Line the basket with a parchment round and air-fry small batches at 375°F for 12–16 minutes, until golden all over.
Other flavours?
Ranch (dried dill, onion and garlic powder), pizza (oregano and a pinch of chili flakes), or just flaky salt and black pepper. Season before baking so it sticks.
Alternative
Per
- Calories
- 229
- Protein
- (47%)
- 26 g
- Fat
- (33%)
- 8 g
- Carbohydrates
- (20%)
- 11 g
- of which sugar
- 9 g
- Fiber
- <1 g
- Sodium
- 988 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 241 kcal goes into the pot and 237 g of ingredients comes out as about 105 g of food: 229 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.