These easy keto cottage cheese chips are a crispy, low-carb snack made by baking small mounds of seasoned cottage cheese until golden and crunchy.

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Preheat and prepare baking sheet. Preheat your oven to 350°F and line a baking sheet with parchment paper. I always preheat thoroughly to ensure even browning and crispy edges, which is crucial for getting that satisfying chip texture.
Form and season chips. Scoop the cottage cheese onto the prepared baking sheet in small mounds, spacing them about an inch apart. Using the back of a spoon, gently flatten each mound into thin, even patties roughly 1/8-inch thick. Sprinkle the garlic powder and onion powder evenly over all the flattened cheese. I find mixing the seasonings directly into the cottage cheese before spreading works well too—it distributes the flavor more evenly.
Bake the chips. Bake the seasoned cottage cheese for 40-50 minutes, checking around the 35-minute mark. The chips are done when the edges are dark brown and the centers are golden and firm to the touch. The thinner you flatten them, the faster they’ll crisp up, so adjust your timing accordingly.
Cool and store. Remove the baking sheet from the oven and let the chips cool completely on the pan—they’ll continue to crisp as they cool. Once fully cooled, they should be crunchy and chip-like. Store in an airtight container for up to 3-4 days.

Preheat oven thoroughly for even browning and crispy edges.
Flatten chips to about 1/8-inch thickness for faster crisping.
Seasonings can be mixed into the cottage cheese before spreading for more even flavor.
Let chips cool completely on pan to maximize crispiness.
Store chips in an airtight container for up to 3-4 days.