Ingredients:

  • 1 cup Cottage Cheese (2% or full-fat)
  • 2 Tbsp Finely Grated Parmesan Cheese
  • 1 tsp Cornflour (Corn Starch)
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Smoked Paprika (Optional)
  • ¼ tsp Fine Sea Salt
  • ¼ tsp Freshly Cracked Black Pepper

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper. This is essential for preventing sticking.
  2. Place the cottage cheese into the blender or food processor. Blend thoroughly for 1–2 minutes, scraping down the sides as necessary, until the mixture is completely smooth, resembling thick yogurt or sour cream. Ensure there are no lumps remaining.
  3. Transfer the smooth cottage cheese to a mixing bowl (or keep in the food processor). Add the Parmesan, cornflour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Stir or pulse until the seasonings are fully incorporated. The batter should be slightly thick but still easily spreadable.
  5. Spoon the seasoned batter onto the center of the prepared parchment paper. Using an offset spatula or the back of a large spoon, spread the batter evenly across the sheet into a thin, rectangular layer. Aim for no more than 1/8 inch (3 mm) thickness, as thinness is key to crispness.
  6. Once the batter is evenly spread, use a pizza cutter or sharp knife to gently score the mixture into chip-sized squares, triangles, or rectangles. Do not cut all the way through; this scoring helps the chips separate neatly after baking.
  7. Place the baking sheet in the preheated oven. Bake for 35–45 minutes. The chips are done when the edges are visibly dried out, the centers look firm, and the entire sheet is a light golden-brown color.
  8. The Crisp Test: If the chips are still soft in the middle after the initial baking time, carefully peel them away from the parchment paper and flip them over, then continue baking for another 5–10 minutes until completely dry and crispy.
  9. Cool Completely: Remove the tray from the oven. Immediately transfer the parchment paper (with the chips) to a cooling rack. Allow them to cool completely at room temperature for at least 15 minutes to develop maximum crunch.
  10. Break and Serve: Once fully cooled, snap the chips along the scored lines. Serve immediately or store in an airtight container for up to three days.