Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- In a medium bowl, add the full-fat cottage cheese. If you prefer a smoother texture, you can briefly pulse the cottage cheese in a food processor or blender until it's mostly smooth, but this is entirely optional. Add the grated Parmesan cheese, large egg, garlic powder, onion powder, and a pinch of salt to the bowl with the cottage cheese.1 cup full-fat cottage cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, Pinch salt
- Stir all the ingredients together until they are well combined and form a relatively smooth batter-like consistency. Ensure there are no large lumps of cottage cheese. If you're adding any optional dry seasonings like paprika, chili powder, or dried herbs, mix them in now to distribute them evenly.to taste paprika, to taste chili powder, to taste dried herbs (like oregano or dill)
- Using a spoon or a small cookie scoop, dollop small amounts of the mixture onto the prepared baking sheet. Aim for rounds about 1-2 inches in diameter. Leave a little space between each chip as they will spread slightly.
- Once you’ve portioned all the batter, gently flatten each dollop with the back of your spoon or your fingertip. You want them to be about 1/8 to 1/4 inch thick for optimal crispiness. Thicker chips will take longer to bake and might not get as crispy.
- Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the edges are golden brown and the chips are firm and slightly puffed. The exact baking time will depend on the thickness of your chips and your oven. Keep an eye on them to prevent burning.
- Once baked, remove the baking sheet from the oven. Let the chips cool on the baking sheet for a few minutes. They will continue to crisp up as they cool. For maximum crispness, you can carefully transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (may lose crispness). Reheat in a 300°F (150°C) oven for 5-10 minutes to regain crispness.