Keto cottage cheese chips are a crispy, high-protein, low-carb snack made from just 5 ingredients: full-fat cottage cheese, optional parmesan, garlic powder, smoked paprika, salt, and pepper.
2tbspgrated parmesanoptional, for extra crispiness
½tspgarlic powder
½tspsmoked paprika
¼tspsalt
¼tspblack pepper
Instructions
Preheat and prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. **Don't skip the parchment** — the chips will weld themselves to a bare tray.
Season the cheese
In a bowl, stir together the cottage cheese, parmesan, garlic powder, smoked paprika, salt, and pepper until evenly combined. For smoother, more uniform chips, blend the mixture for a few seconds. For rustic, textured chips, leave it as is.
Shape the chips
Spoon small mounds (about 1 tablespoon each) onto the parchment, spacing them apart. Use the back of the spoon to spread each mound into a thin, even round about 2 inches wide. **The thinner you spread, the crispier they get** — this is the single most important step.
Bake until golden
Bake for 35–45 minutes, until the chips are deep golden and the edges look dry and crisp. Thinner chips finish faster, so start checking at the 35-minute mark.
Cool to crisp up
Let the chips cool fully on the tray for at least 10 minutes. They firm up and crisp as they cool — pulling them off too early is the most common reason chips end up chewy instead of crunchy. Peel off the parchment and serve.