These Cinnamon Sugar Cottage Cheese Chips are light, crispy, and totally addictive.
They taste like a cinnamon-sugar dream but are made with simple, high-protein ingredients.
You just blend, bake, and boom—you’ve got a crunchy treat that hits that sweet craving without a ton of sugar or fat.
I make a batch when I want something snacky, sweet, and just a little different from your typical chips or cookies.
You only need a few pantry staples, and the texture is surprisingly good—think crispy edges with a slightly chewy bite in the center.
So easy, and the cinnamon sugar flavor? Chef’s kiss.
What You’ll Need
- 1 cup cottage cheese (small curd, full-fat for best texture)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp brown sugar (for topping)
- Olive oil spray (or any neutral oil spray)
- Pinch of salt
Why I Love This Recipe
I first made this on a whim when I was trying to clean out my fridge and had leftover cottage cheese. Didn’t expect much, but whoa—these little chips are magic. They’re sweet, light, and perfect for late-night cravings or a quick snack with coffee.
- High in protein and low in sugar
- Super simple and uses pantry staples
- Surprisingly crispy with a warm cinnamon kick
- Great for meal prep or healthy snacking
Servings and Time
Serves: 2–3
Total Time: 35 minutes (5 min prep, 30 min bake)
Macros per Serving (based on 3 servings)
- Calories: 110
- Protein: 9g
- Carbs: 8g
- Fat: 5g
- Fiber: 0.5g
- Sugar: 6g
Why This Recipe Works (Quick Science)
When cottage cheese is blended, it turns into a creamy base that can crisp up when baked. The small amount of natural sugar from maple syrup and brown sugar caramelizes in the oven, creating those golden, crisped edges. The moisture in the cheese evaporates slowly, leaving behind that chip-like texture—especially when baked on a silicone mat.
Common Mistakes
- Not blending long enough: If the cottage cheese isn’t fully smooth, the chips won’t bake evenly.
- Skipping the silicone mat: These chips will stick to parchment or foil. Silicone only.
- Overcrowding the pan: Leave space between spoonfuls, or they’ll merge into one blob.
- Underbaking: If they look pale, they won’t be crispy. Bake until golden all over.
What to Serve With
- A drizzle of nut butter
- Fresh fruit slices
- Greek yogurt dip with honey
- Crumbled over oatmeal or smoothie bowls
FAQ
Can I use low-fat cottage cheese?
Yes, but the texture won’t be quite as crispy. Full-fat works best.
Can I make them in an air fryer?
Totally! Just lower the time and temp—try 325°F for 10–12 minutes, watching closely.
Do they taste cheesy?
Not really! The cinnamon and maple cover most of it. More sweet than savory.
Can I skip the sugar on top?
Sure! Just know it helps give that caramelized finish.
Make Ahead Tips
You can blend the cottage cheese mixture ahead of time and store it in the fridge (covered) for up to 2 days before baking. Just give it a quick stir before using.
Step 1: Blend the Base
Add 1 cup full-fat small curd cottage cheese, 1 tbsp maple syrup, 1 tsp vanilla extract, and a pinch of salt to a blender. Blend on high until the mixture is completely smooth and creamy—like pancake batter.
Step 2: Preheat Oven and Prep Tray
Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat and lightly spray it with olive oil spray.
Step 3: Spoon Out the Chips
Using a spoon, drop small circles of the blended mixture (about 1 tbsp each) onto the silicone mat. Spread them gently into thin, round chip shapes. Leave space between each.
Step 4: Sprinkle with Cinnamon Sugar
Mix 1 tsp cinnamon and 1 tbsp brown sugar in a small bowl. Sprinkle this mixture evenly over the top of each chip.
Step 5: Bake
Place the tray into the oven and bake at 350°F for 28–32 minutes, or until edges are golden brown and centers are set.
Step 6: Cool and Serve
Remove chips from the oven and let them cool on the tray for at least 5 minutes. They’ll crisp up more as they cool. Use a spatula to gently lift and serve on a plate.
Pro Tips
- Make sure your batter is super smooth—blend longer than you think.
- A silicone mat is a must—nothing else works as well for this.
- Don’t crowd the chips—they spread a little while baking.
- Let them cool fully before touching—they crisp up as they cool.
- Store leftovers in a paper towel-lined container to keep them crunchy.
Tools You’ll Need
- Blender
- Silicone baking mat
- Baking sheet
- Spoon
- Small mixing bowl
- Spatula
Substitutions and Variations
- Use honey instead of maple syrup
- Add a dash of nutmeg for more warmth
- Use coconut sugar instead of brown sugar
- For a savory version, skip sugar and cinnamon—try garlic powder and herbs
Leftovers and Storage
Let chips cool fully before storing. Keep them in an airtight container lined with a paper towel to help absorb moisture. Best eaten within 2–3 days. You can crisp them up again in a toaster oven if needed.
Wrap-Up
These Cinnamon Sugar Cottage Cheese Chips are one of those recipes you’ll keep coming back to. They’re simple, high in protein, and just the right amount of sweet. If you give them a try, drop a comment and let me know how they turned out—or what fun twist you added. Happy snacking!