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Close-up of finished golden-brown cottage cheese chips cooling on a wire rack, edges lacy and crisp
Alex

Cottage Cheese Chips (Air Fryer or Oven)

One-ingredient high-protein chips: drained full-fat cottage cheese, flattened thin and air fried at 375°F for 10-12 minutes or baked at 350°F for about 40 minutes, then cooled 20 minutes until crisp. About 6g protein per serving.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 52
Ingredients Method Notes

Ingredients
  

  • 1 cup full-fat cottage cheese 4% milk fat, drained — low-fat won’t crisp
  • 1 tsp everything bagel seasoning optional; parmesan, ranch, or cracked pepper also work

Method
 

Air fryer method
  1. Drain the cottage cheese in a fine-mesh strainer, pressing gently for 1-2 minutes to remove excess liquid.
  2. Cut parchment paper to fit your air fryer basket, leaving a border so air can circulate.
  3. Drop 1-tablespoon mounds onto the parchment, spaced about 2 inches apart (4-6 chips per batch).
  4. Flatten each mound very thin with the back of a spoon — the thinner the layer, the crispier the chip.
  5. Sprinkle with seasoning now so it bakes in.
  6. Air fry at 375°F (190°C) for 10-12 minutes, until deeply golden across the whole surface, not just the rim.
  7. Cool on a wire rack for 20 minutes. The chips come out soft and crisp up as steam escapes — judge doneness by color, not feel.
Oven method
  1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
  2. Drain the cottage cheese, drop 1-tablespoon mounds about 2 inches apart, and flatten each one very thin. Add seasoning.
  3. Bake 35 to 45 minutes, rotating the pan halfway, until deep golden across the whole surface.
  4. Cool on a wire rack for 20 minutes. Oven chips soften faster, so eat them the same day or re-crisp before serving.

Notes

Full-fat (4%) cottage cheese is required — 2% stays chewy in the center and fat-free burns before it crisps. Store fully dried chips airtight at room temperature up to a week; do not refrigerate. Re-crisp soft chips 2-3 minutes at 375°F.