1 INGREDIENT COTTAGE CHEESE CHIPS
Cottage cheese chips need just one ingredient and come out super crunchy. They are packed with protein and are keto-friendly and low carb. You can customize them easily to make other flavor variations.
Ingredients
1 cup (256 g) whole milk small curds cottage cheese (4% milkfat) see note before starting
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper. See note section regarding parchment paper.
- Use a 1 tbsp cookie scoop to scoop the cottage cheese and release onto your prepared baking sheet. Space the scoops about 2 inches apart. Use the back of a metal spoon to flatten the cottage cheese (about 3/16 to 1/4 inch thick). If adding seasoning, sprinkle it on at this time.
- Bake cheese for about 40-50 minutes or until edges are dark brown and the surface is browned on the chips. Your baking time can vary depending on how thin you flatten the cottage cheese. I recommend to start checking around 20 minutes. Ideally you want the surface of the chips to be a golden to medium brown. The browner the chips are the crunchier they will be. Make sure to watch the chips closely during the last part of baking.
- When chips are done, remove them from the oven. Let them cool fully. Do not try to eat them before they are cooled as they will not yet be fully set. The chips will continue to get firmer as they cool and should be fully firm and set when they are cooled (about 20-30 minutes after baking).
- Enjoy them once they are fully set and cooled. If you are not eating them right away, store them in an airtight container or sealed bag and consume within a few hours (if you just leave them out, the moisture from the air can cause them to turn a little bit softer). Store any leftovers not consumed within a few hours in the fridge or freezer.
Notes
Parchment paper note: Some readers have reported their chips sticking to the parchment paper or running together. We recommend using a good quality brand parchment paper. There are many inferior cheaper brands that do not have a good nonstick coating. This can result in the chips sticking, running together, or even cooking too quickly/burning. We highly recommend Reynolds parchment paper. We've also had success with Kirkland Paper Chef parchment paper.
Cottage Cheese note: This recipe works best with whole milk cottage cheese with a high amount of protein. I used Good Culture brand which contains 14 grams or protein per 1/2 cup. Most of the other brands contain 12-13 grams only. While the recipe will still work with lower amount of protein, the chips don't get as crunchy. They end up being a little chewy.
You don't need to blend the cottage cheese beforehand.
Baking time note: Baking time can vary depending on your baking equipment, how close your chips are to the top of your oven, the cottage cheese brand and how thin you spread your chips. We recommend positioning your oven rack to the middle of your oven. While our chips took about 45 minutes, we recommend checking starting at 20 minutes.
I recommend only making a small amount of chips at a time because any uneaten chips need to be stored in the fridge which causes them to lose their crunchiness. You can rebake them for a few minutes to get them crunchy again.
I used salt-free everything bagel seasoning on mine. I used about 2 1/2 tsp across the 16 chips.