Short, Catchy Intro
So you’re craving something crunchy, salty, cheesy, and slightly unhinged… but you also don’t feel like “cooking” cooking? Same.
These Cottage Cheese Crispy Pepperoni Chips are basically what happens when a charcuterie board and a protein snack have a chaotic best-friend moment. You spread, you bake, you snap into chips, and suddenly you’re standing in the kitchen like, “Who gave me permission to make something this addictive?”
It’s a big crispy sheet of pepperoni + cheese vibes that you break into chips. No fancy skills. No deep frying. Just a baking tray and a dream.
Why This Recipe is Awesome
1) It’s ridiculously crunchy. Like “I can hear this snack from another room” crunchy.
2) Protein-friendly. Cottage cheese brings the creamy protein boost, pepperoni brings the flavor chaos, and the oven does all the heavy lifting.
3) Snack or party weapon. Put these on a plate with a dip and watch people hover like moths to a porch light.
4) It’s customizable. You can go spicy, herby, extra cheesy, or “I only had turkey pepperoni and zero regrets.” IMO, that’s elite flexibility.
Ingredients You’ll Need
- Cottage cheese (full-fat works best for crispiness, but low-fat can still work)
- Pepperoni slices (regular or turkey pepperoni)
- Shredded mozzarella (for that melty, crispy edge situation)
- Parmesan (optional, but adds major crunch + flavor)
- Italian seasoning (optional, but it makes everything taste like pizza)
- Garlic powder (optional, because… obviously)
Key tip: Blend the cottage cheese smooth. Those little curds are cute, but they make uneven chips.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Don’t skip the parchment unless you enjoy scraping cheese off metal for fun.
- Blend the cottage cheese until smooth and creamy. A mini blender works great. Smooth = even crisp.
- Spread it out in a thin rectangle on the parchment (about 1/8 inch thick). Keep it even, like you’re frosting a cake… but snackier.
- Sprinkle mozzarella evenly over the cottage cheese layer. Add parmesan if you want extra crunch power.
- Arrange pepperoni on top in slightly overlapping rows. You want a full pepperoni blanket. No gaps = better chips.
- Season with Italian seasoning and a tiny dusting of garlic powder (optional, but encouraged).
- Bake 18–24 minutes until deeply golden and crisp around the edges. If the middle still looks soft, give it 2–4 more minutes.
- Cool 10 minutes on the tray. This is where the crunch sets. Touch it too soon and it’ll bend instead of snap (sad).
- Lift and break into chips. Use a knife for clean squares or just go full snack goblin and snap pieces by hand.
- Dip and destroy. Marinara, ranch, or spicy mayo all work. Or eat them plain and feel powerful.
Common Mistakes to Avoid
Spreading it too thick. Thick layer = chewy center. We want crisp, not “kinda lasagna.”
Not blending the cottage cheese. Curds create bumpy spots that bake unevenly. Smooth it out.
Skipping parchment paper. Rookie mistake. Cheese + bare pan = tragedy.
Pulling it too early. If it’s pale, it won’t crunch. Let it get golden.
Not cooling long enough. Cooling is part of the recipe. The crunch shows up late, like a dramatic character entrance.
Alternatives & Substitutions
Turkey pepperoni? Totally fine. It’s usually a little less oily, so you may need an extra minute or two to crisp.
No mozzarella? Use cheddar, provolone, or a pizza blend. Just know cheddar browns faster, so keep an eye on it.
Want spicy? Add crushed red pepper or use spicy pepperoni. You can also drizzle hot honey after baking if you like sweet-heat chaos.
Want extra herby? Sprinkle dried oregano + basil, or add everything bagel seasoning for a totally different vibe.
Lower sodium? Use reduced-sodium pepperoni if you can find it, and skip parmesan. Still tasty, just less “salt punch.”
PrintCottage Cheese Crispy Pepperoni Chips Sheet
Ultra-crispy pepperoni chips made as one big sheet with blended cottage cheese + mozzarella. Bake, cool, snap into chips, dip, repeat. High-protein pizza-snack energy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
1 cup cottage cheese (full-fat preferred), blended smooth
1 cup shredded mozzarella
1/4 cup grated parmesan (optional, extra crunch)
45–60 pepperoni slices (enough to cover a full sheet)
1/2 tsp Italian seasoning (optional)
1/4 tsp garlic powder (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Blend cottage cheese until completely smooth.
3. Spread blended cottage cheese into a thin, even rectangle (about 1/8-inch thick) on the parchment.
4. Sprinkle mozzarella evenly over the cottage cheese layer. Add parmesan if using.
5. Arrange pepperoni slices on top in slightly overlapping rows until the surface is fully covered.
6. Sprinkle Italian seasoning and garlic powder on top if using.
7. Bake 18–24 minutes until deeply golden and crisp around the edges. Add 2–4 minutes if the center still looks soft.
8. Cool on the baking sheet for 10 minutes to set the crunch.
9. Lift the sheet with parchment, then break or slice into chip pieces.
10. Serve immediately with marinara, ranch, or spicy mayo. Re-crisp leftovers in a 350°F (175°C) oven for 4–6 minutes if needed.
Notes
For best crunch, spread the cottage cheese layer thin and even.
Blending the cottage cheese is key for an even bake.
If the middle isn’t crisp, bake a few minutes longer and cool fully.
Storage: airtight container + paper towel inside. Re-crisp at 350°F (175°C) for 4–6 minutes.
Nutrition is an estimate and will vary by brand (pepperoni and cheeses differ a lot).
FAQ (Frequently Asked Questions)
Do I really have to blend the cottage cheese?
Yes. I mean, you can skip it, but the chips will bake unevenly and you’ll end up with some crunchy bits and some soft bits. Blend it and live peacefully.
How do I know when it’s done?
Look for deep golden edges and a mostly firm center. If it still looks wet in the middle, bake a bit longer.
Why is my middle not crispy?
Usually it’s one of three things: you spread it too thick, your oven runs cool, or you didn’t bake long enough. Next time, spread thinner and bake until golden.
Can I make these in an air fryer?
Yes, but you’ll need to do smaller batches on parchment in the basket. It cooks faster, so watch closely after 8–10 minutes.
What dips go best with these?
Marinara is the obvious MVP. Ranch is a classic. Spicy mayo is underrated. Basically, if it tastes good with pizza, it tastes good here.
How do I store leftovers?
Store in an airtight container with a paper towel inside. If they soften, re-crisp in the oven at 350°F (175°C) for 4–6 minutes.
Can I freeze them?
You can, but they’re best fresh. Freezing can make them lose that perfect snap. If you do freeze, reheat in the oven to bring back some crunch.
Final Thoughts
This snack is proof you don’t need a complicated recipe to feel like a kitchen genius. You made a crispy pepperoni chip sheet with cottage cheese and now you have a plate of crunchy, salty, cheesy joy.
Now go impress someone—or yourself—with your new snack superpower. You’ve earned it.
