Ingredients:

  • 1 cup (225g) Full-fat 4% Small Curd Cottage Cheese
  • 1/4 cup (25g) Finely grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp smoked paprika
  • 1/8 tsp black pepper

Instructions:

  1. Preheat the oven to 375°F (190°C) and line your largest baking sheet with a silicone mat. Note: Preheating is vital for immediate moisture evaporation.
  2. Combine the cottage cheese and finely grated parmesan in a medium mixing bowl. Note: Use a folding motion to ensure the parmesan dusts every curd.
  3. Whisk in the spices, including the garlic powder, oregano, paprika, and black pepper. Mix until the color is a uniform orange gold.
  4. Portion the mixture onto the baking sheet using a tablespoon, leaving at least 2 inches between each mound.
  5. Flatten each mound with the back of a damp spoon until they are about 1/8 inch thick. Note: The thinner they are, the more they will shatter later.
  6. Bake for 30 to 35 minutes in the center of the oven. Watch for the edges to turn a deep mahogany brown.
  7. Check for doneness by gently lifting the edge of one chip; it should feel firm and not floppy.
  8. Remove from the oven and let them sit on the hot pan for 5 minutes. Note: This is the carryover phase where the last bit of steam escapes.
  9. Transfer to a wire rack to cool completely. Listen for the faint crackling sound as the air hits the cooling protein.
  10. Serve immediately while the texture is at its peak of crispiness.