Can I use low-fat cottage cheese instead?

While you can use low-fat cottage cheese, the results won't be as crispy. The fat in whole milk cottage cheese (4%) helps create that perfect crunch and better flavor. If you do use low-fat, expect slightly chewier chips and possibly longer baking times.

Why did my chips stick to the parchment paper?

This typically happens with lower-quality parchment paper. Make sure you're using a good brand with proper non-stick coating. Reynolds and Kirkland Paper Chef brands are reliable options. Never substitute wax paper, as it will melt in the oven.

Can I add cheese on top of these chips?

Absolutely! A light sprinkle of hard cheese like parmesan works wonderfully. Just remember that added cheese will alter the cooking time slightly, so watch them carefully to prevent burning.

Why are my chips chewy instead of crunchy?

Several factors could cause this: the cottage cheese may have had lower protein content, the chips might not have been spread thin enough, they might need more baking time, or they weren't allowed to cool completely. For maximum crispness, use high-protein cottage cheese, spread thinly, bake until well-browned, and allow to cool fully.

1 Ingredient Keto Cottage Cheese Chips Recipe

Description

These easy Keto Cottage Cheese Chips are a crunchy, high-protein, low-carb snack made from just one main ingredient—whole milk cottage cheese. Baked to perfection in the oven, these chips are gluten-free and make a perfect guilt-free alternative to traditional chips, ready in less than an hour.

Ingredients

Units Scale

Main Ingredients

1 cup (256 g) whole milk small curds cottage cheese (4% milkfat; high protein such as Good Culture preferred)

Optional Seasoning

2 1/2 tsp salt-free everything bagel seasoning, or seasoning of choice

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Instructions

Preheat the Oven – Preheat your oven to 350°F (177°C). Line a large cookie sheet with good quality parchment paper. Using a high-quality parchment prevents sticking or chips running together as they bake.
Portion and Flatten the Cottage Cheese – Use a 1-tablespoon cookie scoop to drop mounds of cottage cheese onto the prepared cookie sheet, spacing them about 2 inches apart. With the back of a metal spoon, gently flatten each mound to a thickness of about 3/16 to 1/4 inch, ensuring uniform thickness for even baking. Sprinkle your preferred seasoning on top at this stage if using.
Bake the Chips – Place the tray in the oven and bake for 40-50 minutes. Baking time can vary based on chip thickness, oven, and brand of cottage cheese. Begin checking the chips around 20 minutes, and continue checking periodically. Bake until the edges are dark brown and the tops are golden to medium brown. Darker chips will be crunchier.
Cool Completely – Remove the chips from the oven once done. Allow them to cool fully on the tray—about 20-30 minutes—so they set and crisp up. Do not eat before fully cooled as they will not be crunchy until set.
Store and Serve – Once fully cooled and crisp, enjoy immediately. If not eating right away, store in an airtight container or sealed bag for a few hours. For longer storage, refrigerate or freeze; note chips may soften and require rebaking for crunchiness.

Notes

Use only whole milk, high-protein cottage cheese for maximum crunch; lower protein brands may yield chewy chips.
Do not blend cottage cheese; use as is.
Good quality parchment paper is essential to prevent sticking—Reynolds and Kirkland Paper Chef are recommended.
Baking times vary by brand, equipment, and chip thickness—check chips starting at 20 minutes.
Best consumed fresh for crunch; leftovers can be crisped up by rebaking a few minutes.
Store uneaten chips in the fridge or freezer. Leaving them out in the open may cause them to soften from air moisture.

Nutrition

Serving Size: 1 chip
Calories: 16
Sugar: 0.4g
Sodium: 49mg
Fat: 1g
Saturated Fat: 0.4g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 0.4g
Fiber: 0g
Protein: 2g
Cholesterol: 3mg