Ingredients:

  • 1 cup Full-Fat Cottage Cheese
  • 2 tbsp Freshly Grated Parmesan Cheese
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp Cracked Black Pepper

Instructions:

  1. In a medium mixing bowl, combine the 1 cup of full fat cottage cheese with the 2 tbsp of Parmesan, garlic powder, smoked paprika, and black pepper. Stir gently with a silicone spatula until the spices are evenly distributed.
  2. Line your air fryer basket with a piece of perforated parchment paper. If you don't have perforated paper, cut a few small holes in a regular piece of parchment. This allows air to circulate under the chips.
  3. Spoon small mounds of the mixture (about 1 tablespoon each) onto the parchment. Use the back of the spoon to flatten them into 5cm circles. Ensure there is at least 2cm of space between each disc.
  4. Set your air fryer to 190°C. Slide the basket in and cook for 8 minutes. You will hear a steady sizzle as the moisture begins to evaporate.
  5. Check the chips at the 8 minute mark. They should be bubbling and starting to turn golden brown at the very edges. Do not flip them yet.
  6. Continue cooking for another 3 to 4 minutes. You are looking for the centers to transition from white to a light tan color. Cook until the edges are deep golden brown.
  7. Carefully lift the parchment paper out of the air fryer and set it on a wire cooling rack. Let the chips sit for at least 5 minutes. This is when the protein 'sets' and the final crunch develops.
  8. Once cooled, peel a chip off the paper. It should snap cleanly in half. If it bends, it needs another 2 minutes of heat.