Ingredients
Scale
- 1 cup (256 g) whole milk small curds cottage cheese (4% milkfat)
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
- Use a 1 tbsp cookie scoop to scoop the cottage cheese and release onto your prepared baking sheet, spacing scoops about 2 inches apart.
- Use the back of a metal spoon to flatten the cottage cheese to about 3/16 to 1/4 inch thick.
- Bake for about 40-50 minutes or until edges are dark brown and the surface is browned on the chips, checking around 20 minutes to avoid burning.
- Remove from oven and let cool fully for 20-30 minutes until chips are firm and set.
- Store in an airtight container or sealed bag and consume within a few hours; refrigerate or freeze leftovers.
Notes
For best results, watch the chips closely near the end of baking to achieve a golden to medium brown color for optimal crunch. Do not eat before fully cooled as they will not be set. Store leftovers properly to maintain crispness.
- Prep Time: 5 minutes
- Cook Time: 40-50 minutes
- Method: Snack
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 30mg