Cottage Cheese Crispy Chips

# What you'll need:

→ Dairy

01 - 2 cups cottage cheese (full fat or low fat)

→ Seasonings

02 - 1/2 teaspoon garlic powder

03 - 1/2 teaspoon onion powder

04 - 1/2 teaspoon smoked paprika

05 - 1/4 teaspoon black pepper

06 - 1/2 teaspoon sea salt

→ Optional Add-Ins

07 - 1 tablespoon grated Parmesan cheese

08 - 1 teaspoon dried herbs (oregano, thyme, or rosemary)

# Method:

01 - Set the oven to 350°F and line a large baking sheet with parchment paper or a silicone mat.

02 - Place cottage cheese in a fine mesh sieve or cheesecloth and press gently to remove excess moisture.

03 - Transfer drained cottage cheese to a food processor. Add garlic powder, onion powder, smoked paprika, black pepper, sea salt, and optional Parmesan and herbs. Pulse until mostly smooth but with some texture remaining.

04 - Scoop heaping teaspoons of the mixture onto the prepared baking sheet, spacing each 1 inch apart. Flatten each mound into a 2-inch diameter thin round chip.

05 - Bake in the preheated oven for 25 to 30 minutes, until golden brown and crisp around the edges.

06 - Allow chips to cool completely on the baking sheet to crisp further, then serve immediately or store in an airtight container.

# Expert Advice:

01 -

They're protein-packed and actually taste good, which is rarer than you'd think in the healthy snack world.
The prep is genuinely easy—no special skills needed, just a food processor and 10 minutes of your time.
They're crispy on the outside, just a touch creamy inside, and completely satisfying in a way chips usually aren't.

02 -

The draining step isn't optional; wet cottage cheese becomes soft chips, and soft chips are just sad little crackers that no one wants.
Every oven bakes differently, so check your chips around the 25-minute mark; some get golden faster than others, and pulling them out at the right moment makes the difference between crispy and brittle.

03 -