Ingredients
- 1 cup (226 g) cottage cheese (full‑fat or low‑fat)
- 1 large egg
- ¼ cup (30 g) grated Parmesan or cheddar cheese (optional for extra crispiness)
- 2 tablespoons almond flour or gluten‑free flour (optional, helps bind)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional for depth)
- Salt and freshly ground black pepper, to taste
- Nonstick cooking spray or a thin brush of oil
Instructions
- Preheat & Prep
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat and lightly coat with nonstick spray or oil. - Blend the Base
In a food processor or blender, combine the cottage cheese and egg. Pulse until completely smooth. If using, add the grated cheese and almond flour; pulse briefly to integrate. - Season
Transfer the blended mixture to a bowl (or leave in the processor). Stir in garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Ensure even distribution. - Portion & Shape
Use a small cookie scoop or teaspoon to drop 1 tablespoon mounds of batter onto the prepared sheet. Space them about 1 inch apart. With a spatula or wet spoon, gently flatten each mound into a 2– to 3‑inch round. - Bake Low & Slow
Bake for 20–25 minutes, rotating the pan halfway through, until edges turn golden and centers are set. - Dry to Crispy
Turn off the oven and leave the chips inside for an additional 5–10 minutes. This residual heat dries them further, locking in maximum crunch. - Cool & Store
Let chips cool completely on the sheet. Transfer to an airtight container; they will stay crisp at room temperature for up to 3 days.