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Crispy, salty, and protein-rich chips made from blended cottage cheese, baked or air-fried to perfection. A healthy and versatile snack that can be customized with various spices and herbs.

Ingredients

Scale
  • 1 cup cottage cheese (small curd preferred, full-fat for the crispiest chips)
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon onion powder (optional)
  • 1 tablespoon grated parmesan cheese (optional)
  • Non-stick spray or parchment paper

Instructions

  1. Drain cottage cheese well to remove excess liquid.
  2. Add cottage cheese to a blender or food processor and blend until completely smooth and thick (like yogurt).
  3. Stir in ¼ teaspoon salt and any optional seasonings (garlic powder, onion powder, grated parmesan) to taste.
  4. For oven baking: preheat oven to 375°F (190°C); line a baking sheet with parchment or a silicone mat and lightly spray with nonstick spray.
  5. For air frying: cut parchment to fit the bottom of the air fryer basket and preheat the air fryer to 350°F (175°C) for 2–3 minutes.
  6. Scoop about 1 tablespoon of the blended cottage cheese per chip onto the prepared baking sheet or air fryer parchment.
  7. Spread each scoop into a thin, even 2-inch round, keeping thickness uniform so chips bake evenly.
  8. Space chips apart so they don’t touch to allow air circulation.
  9. Lightly sprinkle chips with salt or your chosen seasonings.
  10. If baking, place the tray on the middle rack and bake 25–30 minutes until edges are golden and chips feel crisp, checking around 20 minutes to avoid burning.
  11. If air frying, air fry at 350°F (175°C) for 8–10 minutes, checking once halfway through and adjusting time as needed.
  12. When chips are golden and lift easily from the parchment, remove them from the oven or air fryer.
  13. For extra crunch (oven): turn off the oven and leave the door cracked open for 5–10 minutes to let the chips dry without burning.
  14. Let chips cool on the parchment for a few minutes so they continue to crisp.
  15. Optional: for even crunchier chips, after cooling return them to the oven for an extra 5 minutes (double-bake).

Notes

Use full-fat cottage cheese for the crispiest and richest flavor chips., Ensure cottage cheese is drained well to avoid chewy chips due to excess moisture., Do not overcrowd the tray or air fryer basket to allow even air circulation., Double baking the chips enhances crunchiness., Experiment with flavor variations like adding chili powder, parmesan, cinnamon with honey, cayenne pepper, smoked paprika, oregano, thyme, dill, or nutritional yeast., Store cooled chips in an airtight container at room temperature up to 2 days for best crispness., Reheat chips briefly in oven or air fryer to restore crunch if softened., Refrigerate up to 5 days; may soften but can be refreshed by reheating., Freezing is not recommended as chips may lose crisp texture.

Nutrition

Find it online: https://cozyovenkitchen.com/cottage-cheese-chips-recipe-mushroomsalus/