Ingredients:

  • 1 cup (225g) cottage cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 tsp smoked paprika
  • 0.125 tsp sea salt
  • 0.06 tsp black pepper

Instructions:

  1. Place 1 cup (225g) cottage cheese into your blender. Add 0.5 tsp garlic powder, 0.5 tsp dried oregano, 0.25 tsp smoked paprika, 0.125 tsp sea salt, and 0.06 tsp black pepper. Blend on high for about 30 seconds until the mixture is completely smooth and looks like heavy cream.
  2. Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  3. Pour the mixture onto the center of the sheet and use an offset spatula to spread it out. You want it to be roughly 1/8 inch thick. Aim for a thin, translucent layer where you can almost see the parchment through the mixture.
  4. Slide the tray into the center rack of the oven. Bake for 18 minutes to 20 minutes. Watch for the edges to turn a deep mahogany brown while the center stays a lighter golden tan. Bake until the surface no longer looks wet or shiny.
  5. Remove the tray from the oven and let it sit for at least 5 minutes. Wait until the sheet is cool enough to touch before peeling. Once the giant cheese sheet is cool and rigid, gently peel it away from the parchment. Use your hands to snap it into bite-sized chips.