Why didn’t my cottage cheese chips get crispy?

This almost always comes down to moisture or patience. If there’s too much liquid in the cottage cheese or the chips are pulled before they’ve fully baked and cooled, they’ll stay soft. It also depends on how thin you roll the dough out too. Roll it out as thin as possible for the crispiest chip.

Do I need to drain the cottage cheese first?

Yes! Excess liquid will spread and you chips will disintegrate in the oil when frying.

Do I have to use the cheddar cheese powder?

The cheddar cheese powder adds that iconic cheddar flavor found in cheez-its and doritos. You can omit it but the flavor will be less cheddary.

Cottage Cheese Chips

Prep: 20 min Cook: 15 min Total: 35 min Servings: 10

By Annie Lampella, Pharm.D.

Published February 4, 2026

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High Protein

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These cottage cheese chips bake up crispy and crunchy with way more protein than your average snack, and honestly they hit that Cheez-It or Doritos craving. They’re gluten free, low carb and one of those recipes that makes you double-check the ingredient list because cottage cheese should not be doing all that.

Crispy orange cottage cheese chips cut into triangles and coated in a bold, Dorito-style seasoning.

Close-up of crunchy cottage cheese chips showing their textured, seasoned surface.

Overhead view of a pile of homemade cottage cheese chips spread across parchment paper.

I’ve already dialed in low carb Cheez-Its and keto Doritos, so when cottage cheese got crowned the food of the decade, I knew I had to see if it could hold its own as a chip. I’ll be honest, baking cottage cheese sounds questionable on paper, but once I started testing it, I realized there was real potential here. Done right, it bakes into thin, crispy little chips that hit that crunchy, salty snack craving while delivering way more protein than a normal chip ever could.

Extreme close-up highlighting the bubbly, airy texture of baked cottage cheese chips.

What surprised me most is how much texture matters here. Cottage cheese isn’t just cheese, it’s cheese plus moisture, and that moisture is either your best friend or the reason your chips never crisp. Once you control that and bake them the right way, they transform into these thin, crunchy little bites that honestly remind me of Cheez-Its or Doritos more than I expected. No flour, no gluten…just a smart technique that actually works.

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Recipe

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Cottage Cheese Chips

Prep 20m Cook 15m Total 35m 10 servings

Ingredients

1 cup full-fat cottage cheese
1 cup almond flour
1/2 cup grated Parmesan cheese
1 tablespoon unflavored whey isolate protein powder
1 tablespoon psyllium husk powder
1 tablespoon cheddar cheese powder
1/2 teaspoon xanthan gum
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon olive oil

Step by Step Instructions

Get moisture out of cottage cheese

Place the cottage cheese in a strainer (or press moisture out using a paper towel) and remove as much liquid as possible. Transfer to a blender or food processor and blend until completely smooth. Set aside.

Cottage cheese being strained through a fine mesh sieve to remove excess moisture before baking.

Ingredients for this step

1 cup full-fat cottage cheese

Combine the dry ingredients

In a large mixing bowl, stir together the almond flour, parmesan cheese, whey protein isolate, psyllium husk powder, cheddar cheese powder, xanthan gum, smoked paprika, garlic powder, onion powder, chili powder, and salt.

A bowl of blended cottage cheese mixed with seasoning to form a thick, spreadable mixture.

Ingredients for this step

1 cup almond flour
1/2 cup grated Parmesan cheese
1 tablespoon whey isolate protein powder
1 tablespoon psyllium husk powder
1 tablespoon cheddar cheese powder
1/2 teaspoon xanthan gum
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon salt

Form the dough

Add the blended cottage cheese and olive oil to the dry mixture. Mix using an electric mixer until a cohesive dough forms.

Seasoned cottage cheese dough resting in a bowl, ready to be shaped into chips.

Ingredients for this step

1 tablespoon olive oil

Roll the dough

Place the dough between two sheets of parchment paper. Using a rolling pin, roll it out very thin. Thinner dough will result in crispier chips. Remove the top parchment sheet and use a pizza cutter to slice the dough into triangle shapes.

A hand lifting a cut triangle from a thin sheet of baked cottage cheese chip dough.

Cook the chips

Stovetop method (preferred for crispier chip): Pour enough avocado oil into a saucepan or skillet to cover the chips as they fry. Heat avocado oil over medium heat. Fry the chips in batches until golden, then transfer to a paper towel-lined plate to drain.Oven method: Preheat the oven to 350°F. Transfer the chips to a parchment-lined baking sheet and bake for 12–15 minutes, or until lightly browned and crisp.

Cottage cheese chips frying in hot oil in a skillet to achieve extra crispiness.

Nutrition Per Serving

263 Calories

18.8g Fat

16.3g Protein

4.6g Net Carbs

9g Total Carbs

10 Servings

Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.