Missing crunchy snacks is one of the hardest parts of following a keto diet. That is why I love making these keto cottage cheese za’atar pita chips at home.

They give you that satisfying chip crunch without all the carbs you get from regular store-bought pita chips.

The cottage cheese blends smoothly into the batter, so you get extra protein and a crisp texture without any heavy cheese flavor.

The za’atar seasoning adds a warm, herby taste that pairs well with dips or tastes great right off the baking tray.

These are completely low carb and keto friendly, making them an easy snack whenever you want something savory to enjoy.

Why You’ll Love This Recipe

Super Crunchy Texture – Double baking turns this dough into wonderfully crispy chips that genuinely satisfy your crunch cravings.

High in Protein – Real cottage cheese and eggs pack every single bite with wholesome, energizing protein.

Bold Savory Flavor – Aromatic za’atar herbs and flaky salt create a rich Mediterranean taste you will love.

Built for Dips – These sturdy chips hold heavy guacamole, spinach dip, and salsa without snapping in half.

Recipe Ingredients

For the Flatbread

1 cup Full Fat Cottage Cheese
2 Large Eggs
1/2 cup Grated Parmesan Cheese
1/4 cup Almond Flour

For the Seasoning

2 tbsp Olive Oil
1 1/2 tbsp Za’atar
1/4 tsp Flaky Sea Salt

How To Make

Step 1

Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper, greasing it lightly.

Step 2

Blend the cottage cheese, eggs, parmesan and almond flour until completely smooth.

Step 3

Pour the batter onto the prepared pan and spread it into a thin rectangle about 1/8 inch thick and roughly 11 by 15 inches.

Step 4

Bake for 25 to 30 minutes, until the flatbread is golden and firm to the touch. Let it cool on the pan for 10 minutes.

Step 5

Cut the flatbread into triangles with a pizza cutter. Toss the pieces gently in a bowl with the olive oil, za’atar and flaky sea salt until evenly coated.

Step 6

Spread the pieces in a single layer on a fresh sheet of parchment and lower the oven to 300°F.

Bake for 25 to 35 minutes, flipping halfway through, until the chips are golden and crisp all the way through.

Step 7

Let the chips cool completely on the pan before serving, as they get even crunchier as they cool.

Tips

Blend Until Completely Smooth

You’ll get the best results if you blend the cottage cheese mixture until there are zero curds left.

Any leftover lumps of cheese hold onto extra moisture. Those wet spots will keep your chips from baking into an even, crunchy texture.

Drain Any Watery Cottage Cheese First

From my experience, some brands of cottage cheese have a lot of liquid sitting at the top of the tub.

I recommend pouring off any visible liquid before measuring out your cup. Too much extra moisture makes it much harder for your chips to dry out and get crisp.

Watch the Batter Thickness at the Edges

When you spread the batter onto the baking sheet, try to keep the edges the same thickness as the middle.

The outer perimeter naturally bakes faster than the center. If the edges are spread too thin, they will get too dark while the center pieces stay soft.

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Frequently Asked Questions

Can I use low fat cottage cheese instead of full fat?

It is best to stick with full fat cottage cheese because reduced fat versions contain significantly more water.

That extra liquid makes it much harder for the flatbread to dry out, which can leave your chips chewy instead of crisp.