Ingredients
Chips
- 1 cup plain whole-milk cottage cheese about 225 g; drain excess liquid
- 0.25 tsp smoked paprika
- 0.25 tsp garlic powder
- 1 pinch ground black pepper
Equipment
- Fine-mesh strainer
- Mixing bowl
- Tablespoon measure
- Two rimmed baking trays
- Parchment paper
- Spoon
- Wire cooling rack
Instructions
Drain, spread, bake and cool
- Heat the oven to 350°F (177°C). Line two rimmed baking trays with parchment paper. If liquid has pooled around the cottage cheese, drain it in a fine-mesh strainer for about 10 minutes; do not squeeze it dry.
- Stir the cottage cheese with the smoked paprika, garlic powder and black pepper. Scoop sixteen level tablespoons onto the trays, leaving about 2 inches between portions. Flatten each scoop into a thin circle with the back of a spoon.
- Bake for about 25 to 35 minutes, rotating the trays halfway through, until the edges are golden brown and the centers no longer look wet. Watch closely near the end because thin edges darken quickly.
- Let the chips cool for 10 minutes before gently lifting them from the parchment. Serve after cooling. Refrigerate leftovers promptly in a covered container; they may soften in storage.
Notes
Yield is approximate and depends on scoop size. Oven time varies with cottage cheese moisture and chip thickness; use color and dryness as cues. This recipe contains milk. Refrigerate any leftovers promptly.