Description
Cottage cheese chips transform soft curds into crunchy, lacy snacks. Perfect for pairing with dips or adding texture to salads.
Ingredients
Main Ingredients
- 1 cup whole milk small curd cottage cheese (4% milkfat, high protein)
- to taste seasonings of your choice (optional)
- to taste Parmesan cheese (optional)
- 1 tbsp oil or nonstick spray (For greasing the pan)
- 1 sheet parchment paper or silicone mat (To line the baking sheet)
- 1 pinch salt and pepper or smoked paprika (Optional for flavoring)
Instructions
Oven Method
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment or a silicone mat. Lightly oil the surface.
- Place the cottage cheese in a blender or food processor and pulse until smooth and creamy.
- Transfer the smooth mixture to a piping bag or a spoon and pipe or spoon small rounds onto the prepared sheet, leaving space between them.
- Sprinkle Parmesan or your seasoning on top of each round if desired.
- Bake for 45–60 minutes, checking at 40 minutes until edges brown and centers look dry.
- Turn off the oven, leave the chips inside with the door slightly ajar for 10–15 minutes.
- Let cool on the sheet before serving; they will firm up more as they sit.
Microwave Method
- Line a microwave-safe plate with parchment or a paper towel.
- Blend the cottage cheese until smooth.
- Drop small dollops onto the prepared plate, leaving space between them.
- Microwave on high for 45–90 seconds, checking at 45 seconds and adding 15–20 second pulses if needed.
- Let cool briefly; they will crisp more as they cool.
Notes
Store any leftover chips in an airtight container at room temperature for up to 2 days. Re-crisp in a 300°F oven for 5–8 minutes if they soften.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snack
- Cuisine: American