Cottage Cheese Chips: Ultra-Crisp High-Protein Snack Recipe

Instructions:

1. Preheat the oven to 160°C (325°F). Line a baking sheet with a silicone mat (highly recommended) or lightly greased parchment paper.
2. Drain the cottage cheese in a fine-mesh sieve for 5 minutes to remove excess whey. Pat the cheese lightly with kitchen paper if using low-fat.
3. Transfer the drained cottage cheese and egg white to a food processor or high-powered blender. Process on high speed for 1–2 minutes until the mixture is completely smooth and resembles a thick batter.
4. Add the salt, pepper, Parmesan, garlic powder, onion powder, and dried herbs to the batter. Pulse briefly (5–10 seconds) until the seasonings are just incorporated.
5. Dollop the mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, carefully spread the mixture into a very thin, even layer, aiming for cracker thickness (no thicker than 2mm).
6. Optional: Gently score the mixture into desired chip or square shapes using a sharp knife or pizza cutter before baking.
7. Initial Bake: Bake for 25–30 minutes at 160°C (325°F) until the edges are turning golden brown and the surface is mostly set.
8. The Crunch Finish: Reduce the oven temperature slightly to 150°C (300°F). Continue baking for another 10–15 minutes, or until the entire sheet is deep golden brown and feels rigid and crisp to the touch.
9. Cool Completely: Remove the sheet from the oven and transfer it to a wire rack. Allow the chips to cool completely on the baking sheet for at least 10 minutes. This step is essential for maximum crunch.
10. Snap and Serve: Once cooled, snap the large sheet into the individual chip pieces. Store any leftovers in an airtight container at room temperature.