Crispy Cottage Cheese Chips

# Components:

→ Dairy

01 - 2 cups cottage cheese (full-fat or low-fat, small curd preferred)

→ Seasonings

02 - 1/2 teaspoon garlic powder

03 - 1/2 teaspoon onion powder

04 - 1/4 teaspoon smoked paprika (optional)

05 - 1/4 teaspoon freshly ground black pepper

06 - 1/4 teaspoon salt

→ Optional Toppings

07 - 1 tablespoon finely chopped chives

08 - 1 tablespoon grated Parmesan cheese

# Method:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

02 - Place cottage cheese in a fine-mesh sieve and gently press to remove excess liquid. Pat dry with paper towels to enhance crispiness.

03 - Combine drained cottage cheese, garlic powder, onion powder, smoked paprika, black pepper, and salt in a medium bowl. Mix thoroughly.

04 - Drop tablespoon-sized mounds of the mixture onto the baking sheet, spacing them 2 inches apart. Flatten each mound with the back of a spoon into thin circles about 2 to 2.5 inches in diameter.

05 - Optionally sprinkle with chopped chives or grated Parmesan cheese.

06 - Bake for 30 to 35 minutes until edges are golden brown and chips are crispy.

07 - Allow chips to cool completely on the baking sheet to further crisp.

08 - Carefully lift chips off the parchment paper. Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -

They actually taste crispy and satisfying, not like a baked dairy product pretending to be snack food.
Each serving packs more protein than most chip bags combined, without any guilt.
Once you master the basic version, you can throw in whatever seasonings you have sitting around and create your own flavor.

02 -

Draining the cottage cheese is non-negotiable if you want actual chips and not baked cottage cheese cakes. Don't skip the paper towel step.
Every oven bakes differently, so the first batch might need a few extra minutes or a few minutes less. Start checking at thirty minutes and trust what you see, not just the timer.

03 -