Ingredients:

  • 1 cup (225g) whole milk cottage cheese (4% fat)
  • 2 tbsp (10g) freshly grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp cracked black pepper

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat to 200°C.
  2. If you see a lot of liquid in your cottage cheese tub, strain the 1 cup (225g) through a sieve for 2 minutes. Until no more liquid drips freely.
  3. In a medium bowl, combine the cottage cheese, 2 tbsp (10g) Parmesan, garlic powder, smoked paprika, and black pepper.
  4. Stir with a spatula until the spices are evenly distributed and the curds are coated in the Parmesan and paprika.
  5. Scoop 1 tablespoon of the mixture onto your silicone lined tray. You should get about 12 to 14 chips.
  6. Use the back of the spoon to gently press the mounds into 5cm circles. Until they are about 3mm thick.
  7. Slide the tray into the oven for 12 minutes. Until the edges are dark golden and the centers are bubbling.
  8. Remove the tray and let it sit for at least 5 minutes. Until the chips feel firm and snap when lifted.
  9. Use a thin spatula to lift the chips off the mat. They should come away cleanly with a dry, papery sound.