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2-Ingredient Cottage Cheese Lasagna Crisps: The Ultimate High-Protein Snack with Crispy-Noodle Excellence

An incredibly simple, two-ingredient snack that transforms humble cottage cheese and dry lasagna noodles into crunchy, savory "chips." When baked, the cottage cheese creates a lacy, golden crust around the pasta pieces, resulting in a satisfyingly salty crunch. Perfect for dipping into marinara or enjoying as a high-protein midday snack.
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Prep Time 5 minutes
Total Time 40 minutes
Servings: 12 –15 crisps
Course: Appetizers
Ingredients Method Notes

Ingredients
  

  • Base: 1 cup cottage cheese Small curd or large curd both work
  • Crunch: 4 dry lasagna noodles broken into bite-sized pieces
  • Optional: Salt pepper, or Italian seasoning (for extra flavor)

Method
 

  1. Preheat: Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper (this is essential to prevent sticking).
  2. Break: Break the dry lasagna noodles into small, bite-sized fragments.
  3. Combine: In a medium bowl, mix the cottage cheese with the noodle pieces until the pasta is thoroughly and evenly coated.
  4. Portion: Scoop small mounds of the mixture onto the baking sheet, leaving about an inch of space between them.
  5. Flatten: Use the back of a spoon to gently press each mound down. The flatter they are, the crispier they will become.
  6. Bake: Place in the oven for 25–35 minutes. You are looking for deep golden-brown edges and a firm, crisp top.
  7. Cool: Allow the crisps to sit on the tray for at least 5 minutes. They will firm up significantly as they cool.
  8. Serve: Enjoy them plain or serve with a side of warm marinara sauce for a "pizza-style" dip.

Notes

  • Flavor Boost: While the 2-ingredient version is great, adding a dash of garlic powder or a sprinkle of grated Parmesan before baking takes these to the next level.
  • Noodle Tip: You can use whole wheat or gluten-free lasagna noodles as well; just ensure the pieces are small enough to be fully encased in the cheese.
  • Storage: These are best eaten fresh for maximum crunch, but you can store them in an airtight container for up to 2 days. Re-crisp in an air fryer or oven if they soften.