Ingredients
Scale
- 2 cups small-curd cottage cheese, well drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella (optional)
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon olive oil for brushing (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a bowl, mix cottage cheese, Parmesan, mozzarella, garlic powder, paprika, salt, and pepper until well combined.
- Spread mixture into a thin, even layer on the parchment-lined sheet, about 1/8 inch thick.
- Bake 12-15 minutes until edges are golden and crisp. Remove, brush with olive oil if using, and let cool until crisp.
Notes
- Optional: add chopped chives or red pepper flakes for heat.
- Store leftovers in an airtight container; re-crisp in a 350°F (175°C) oven for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free, Vegetarian, High-Protein
Nutrition
- Serving Size: 4 chips (40 g)
- Calories: 190 Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 40 mg
