👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
If your cottage cheese has excess liquid, gently drain it off. You don't need to press it dry, just remove any pooling whey.
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3
Using a small spoon (about 1-2 teaspoons per chip), dollop small mounds of cottage cheese onto the prepared baking sheet. Leave about an inch of space between each dollop.
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4
With the back of the spoon, gently flatten each dollop into a thin, even disc. The thinner you spread them, the crispier they will become. Aim for about 1/8 to 1/16 inch thickness.
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5
If using, sprinkle your chosen seasonings evenly over the flattened cottage cheese discs.
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6
Bake for 30-45 minutes, or until the chips are deeply golden brown, firm, and crispy. Baking time will vary based on thickness and oven. Keep a close eye on them after 25 minutes to prevent burning.
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7
Once baked, remove the baking sheet from the oven and let the chips cool on the sheet for 5-10 minutes. They will continue to crisp up as they cool.
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8
Carefully transfer the cooled chips to a wire rack to cool completely before serving. Enjoy plain or with your favorite dips!
💡 Notes
For best crispiness, spread the cottage cheese as thinly as possible. Store leftover chips in an airtight container at room temperature for up to 3-4 days. If they lose crispness, reheat briefly in a toaster oven or regular oven.
🥗 Nutrition (per serving)
Calories
115 kcal
Protein
14g
Total Fat
4g
Saturated Fat
2g
Carbs
3g
Fiber
0g
Sugar
3g
Sodium
400mg
Cholesterol
15mg
