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hyper-realistic photo of homemade cottage cheese chips on a white ceramic plate, very thin irregular baked rounds made from cottage cheese, clearly visible curds fused together, delicate lacy crispy dark golden edges, lightly seasoned with paprika and black pepper, realistic uneven homemade shape, slightly blistered surface, not smooth crackers, not cheese crisps, a few chips overlapping with some tilted forward to show thinness, close-up food photography, bright natural window light, white marble countertop, bright white kitchen background, clean editorial styling, believable texture, high detail, soft shadows, no people, no utensils, no garnish clutter, no text, no logo, no watermark

Cottage Cheese Chips

These cottage cheese chips bake up with crisp golden edges and a firm, savory center. They are simple to make, lightly seasoned, and easy to serve warm or at room temperature.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup full-fat small curd cottage cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons finely shredded Parmesan optional

Method
 

  1. Preheat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. If the cottage cheese looks very wet, drain it for a few minutes first.
  4. Stir the cottage cheese, garlic powder, onion powder, paprika, salt, pepper, and Parmesan, if using, in a bowl.
  5. Scoop 1 tablespoon portions onto the prepared baking sheet.
  6. Leave about 2 inches between each scoop.
  7. Flatten each scoop into a round about 2 inches wide.
  8. Bake for 30 to 40 minutes.
  9. Start checking at 28 minutes.
  10. Rotate the pan if one side browns faster.
  11. Pull them when the edges look golden and the tops look set.
  12. Cool them on the pan for 5 minutes.
  13. Move them to a rack to finish crisping.
  14. Serve them warm or at room temperature.

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