Cottage Cheese Chips (Printable Version)

# What You'll Need:

→ Base

01 - 150 grams small-curd cottage cheese (or blended for smoother texture)

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/4 teaspoon smoked paprika
05 - Salt to taste, optional

→ Optional Additions

06 - 15 grams grated Parmesan cheese
07 - 15 grams shredded cheddar cheese
08 - 1 teaspoon nutritional yeast
09 - 1 teaspoon sesame seeds
10 - 1 teaspoon finely chopped chives

# Step-by-Step Directions:

01 - Preheat oven to 190°C or air fryer to 175°C. Line a baking tray with parchment paper or a silicone mat if using the oven.
02 - Choose texture style: leave small-curd cottage cheese as-is for chunky chips or blend until smooth for uniform crispness.
03 - Scoop tablespoon-sized dollops onto the prepared tray, spacing them to allow spreading. Flatten each slightly with the back of a spoon.
04 - Sprinkle selected seasonings evenly over each dollop. For more infused flavor, mix seasonings into cottage cheese prior to scooping.
05 - Bake in oven for 22 to 30 minutes, or air fry for 10 to 14 minutes, until edges are deep golden and centers firm.
06 - Allow chips to cool completely on the tray for at least 10 minutes to develop maximum crunch.
07 - Enjoy immediately or store cooled chips in an airtight container at room temperature for 2 to 3 days. Re-crisp briefly if softened.

# Helpful Notes:

01 - Blending cottage cheese creates crisper, uniform chips, while leaving it chunky yields rustic texture.
02 - Avoid overcrowding the baking tray to ensure proper crisping.
03 - If chips are soft, increase baking time or spread thinner.
04 - Store chips at room temperature to maintain crunch; refrigeration causes sogginess.

Go Back