Ingredients
1 cup cottage cheese (small curd preferred)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1 pinch black pepper
1 tablespoon fresh herbs (finely chopped chives, dill, or parsley, optional)
Instructions
1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, combine the cottage cheese, garlic powder, onion powder, smoked paprika, salt, black pepper, and fresh herbs (if using). Stir until well mixed.
3. Spoon small dollops (about 1 tablespoon each) of the seasoned cottage cheese onto the prepared baking sheet. Use the back of a spoon or a small offset spatula to spread each dollop into a very thin, even layer (about 1/8 inch thick or less). Leave space between chips.
4. Bake for 25-35 minutes, until the chips are deeply golden brown around the edges and firm to the touch. Watch carefully at the end to prevent burning.
5. Remove the baking sheet from the oven and carefully transfer the parchment paper (with chips) to a wire rack. Let the chips cool completely on the rack. They will become crisp as they cool.
6. Once fully cooled, gently peel the chips from the parchment paper. Serve immediately or store in an airtight container.
Notes
For the crispiest chips, spread the mixture very thinly and bake until deeply golden. Full-fat cottage cheese yields the best texture. Store leftovers at room temperature in an airtight container for 3-4 days. Reheat in a 300°F oven or air fryer for a few minutes to restore crispness. Do not microwave.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: snack
- Method: baking
- Cuisine: American
- Diet: gluten-free, low-carb, high-protein
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 80
- Sugar: 2g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 15mg