Ingredients:

  • 1 cup (225g) 4% milkfat cottage cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian herbs
  • 2 tbsp finely grated Parmesan cheese
  • 0.25 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C). This is the Goldilocks temperature — hot enough to evaporate moisture but cool enough not to burn the delicate herbs.
  2. Place 1 cup (225g) 4% milkfat cottage cheese into a blender. Process for 30 seconds until the mixture is velvety and no curds remain.
  3. Pour the smooth cheese into a bowl and fold in 1 tsp garlic powder, 1 tsp dried Italian herbs, 2 tbsp finely grated Parmesan cheese, and 0.25 tsp sea salt.
  4. Line a large baking sheet with parchment paper. Scoop exactly one level tablespoon of the mixture onto the paper for each chip.
  5. Using the back of your spoon, flatten the dollops into circles about 3 inches wide. Spread them until you can see the texture of the parchment through the batter. Note: Thinness is the most important factor for the final crunch.
  6. Space them at least 2 inches apart. They will spread slightly and release steam, so they need breathing room.
  7. Slide the tray into the center rack of the oven. Bake for 30 minutes until the edges are deep mahogany and the centers look dry.
  8. Do not pull them too early! If the center looks wet or shiny, give them another 2 to 3 minutes.
  9. Remove from the oven and let them sit on the hot tray for 5 minutes. They will transform from soft to brittle as they cool.
  10. Gently lift the edge of a chip. It should pop off the paper with a clean, audible snap. If it bends, it needs more time.